Happy St. Patrick's Day. What's everyone cooking today?
- Thread starter pat-nocal
- Start date
Believe I'm using Charlie's treatment for Corned Beef and Cabbage
or possibly another oven-braised recipe, though this particular recipe always turns out so well for me.
Corned Beef and Cabbage
Why this recipe works: Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration of St. Patrick’s Day, and maybe for good reason. This meat can be unbearably salty, dry, and rubbery. And when cooked with the stale spice packet that often gets packaged with the meat, it’s flavorless at best. The accompanying vegetables are usually mushy, greasy, and monotone in flavor. To solve the dry, stringy meat texture, we got rid of the typical stovetop simmer and moved a covered pot into a low-temperature oven for gentler cooking. To help flavor the meat, we replaced some of the water with chicken broth and added celery, carrot, and onion, along with peppercorns, allspice, a bay leaf, and thyme, to the cooking liquid. For the cabbage, carrots, and potatoes typically served with the corned beef, we strained and defatted the cooking liquid and then cooked the vegetables in stages––potatoes first, then carrots and cabbage. A little butter added to the pot helped flavor the vegetables.
1 (4-5 lb) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1-1/2 lbs small red potatoes
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Pepper
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4-1/2 to 5 hours.
2. Transfer meat to 13x9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)
4. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.
Notes: Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.
TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into 1/4" thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.
Serves 6 to 8
Source: Charlie from Cookscountry.com
Charlie’s note: Second year making this recipe. It takes a long time (4-1/2 -5 hrs) in the oven, but with no effort, no having to check water level, etc. The beef comes out wonderfully tender, but not falling apart; less salty than usual (my guess is that putting it in cool liquid and having the oven temp so low, gently poaches the roast and leaches out excess salt. By adding a lump of butter before adding the veggies makes them taste rich and wonderful.
or possibly another oven-braised recipe, though this particular recipe always turns out so well for me.
Corned Beef and Cabbage
Why this recipe works: Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration of St. Patrick’s Day, and maybe for good reason. This meat can be unbearably salty, dry, and rubbery. And when cooked with the stale spice packet that often gets packaged with the meat, it’s flavorless at best. The accompanying vegetables are usually mushy, greasy, and monotone in flavor. To solve the dry, stringy meat texture, we got rid of the typical stovetop simmer and moved a covered pot into a low-temperature oven for gentler cooking. To help flavor the meat, we replaced some of the water with chicken broth and added celery, carrot, and onion, along with peppercorns, allspice, a bay leaf, and thyme, to the cooking liquid. For the cabbage, carrots, and potatoes typically served with the corned beef, we strained and defatted the cooking liquid and then cooked the vegetables in stages––potatoes first, then carrots and cabbage. A little butter added to the pot helped flavor the vegetables.
1 (4-5 lb) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1-1/2 lbs small red potatoes
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Pepper
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4-1/2 to 5 hours.
2. Transfer meat to 13x9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)
4. Transfer beef to carving board and slice against grain into 1/4-inch-thick slices. Serve with vegetables.
Notes: Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.
TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into 1/4" thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.
Serves 6 to 8
Source: Charlie from Cookscountry.com
Charlie’s note: Second year making this recipe. It takes a long time (4-1/2 -5 hrs) in the oven, but with no effort, no having to check water level, etc. The beef comes out wonderfully tender, but not falling apart; less salty than usual (my guess is that putting it in cool liquid and having the oven temp so low, gently poaches the roast and leaches out excess salt. By adding a lump of butter before adding the veggies makes them taste rich and wonderful.
Corned beef in the slow cooker at this house.
Just because I work and want to have it ready for dinner. Corned beef set on a bed of onions and garlic then a good big dose of homemade pickling spices, then potatoes, celery, carrots and cabbage wedges piled on, chicken broth over all and cooked on low for 7 hours. Potatoes and cabbage will be mushy but my DH loves that.
Happy St. Patricks Day!
Just because I work and want to have it ready for dinner. Corned beef set on a bed of onions and garlic then a good big dose of homemade pickling spices, then potatoes, celery, carrots and cabbage wedges piled on, chicken broth over all and cooked on low for 7 hours. Potatoes and cabbage will be mushy but my DH loves that.
Happy St. Patricks Day!
Corned beef via pressure cooker
my new toy has been getting a lot of use.
http://eat.at/dnd/paul/st-patricks-2017.jpg
my new toy has been getting a lot of use.
http://eat.at/dnd/paul/st-patricks-2017.jpg
T&T: Fish and Chips-neither one of us is a fan of corned beef
From Fine Cooking--great recipe. Listening to Black 47 all day. They sing about the trials and tribulations of Irish Immigrants of today. Love that band/Larry Kirwan. Livin' in America, Fanatic Heart, Bridie, Funky Ceili, Maria's Wedding, American Wake (my fave) Road to Ruin, Different Drummer and of course, Oh Maureen. smileys/smile.gif major plus--their unique rap version of Danny Boy for gays and straights, great songs! Get your Irish on!
I make my own version of tartar sauce with horseradish, chopped sweet pickles etc.
For the fish and chips:
8 to 9 cups canola oil
2 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
3-1/2 tsp. baking powder
Kosher salt
1-1/4 cups ice-cold water
4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
Freshly ground black pepper
1 large lemon, cut into wedges
Malt vinegar for serving
Make the fish and chips:
Fill a heavy-duty 6-quart pot about one-third full with oil. Heat the oil over medium heat until it reads 260°F on a deep fat/candy thermometer. Add half of the potatoes and cook, stirring occasionally with a skimmer or a large slotted spoon, until tender (you should be able to cut one with the side of the spoon) but not colored, about 5 minutes. Transfer the chips, shaking them to drain excess oil, to a paper-towel-lined baking sheet and spread in a single layer. Let the oil return to 260°F and repeat with the remaining potatoes.
Put a small rimmed baking sheet in the center of the oven and heat the oven to 250°F
In a medium bowl, combine the flour, baking powder, 1 tsp. salt, and the water. It will have the consistency of pancake batter. Put the batter in the refrigerator and use within 20 minutes.
Raise the temperature of the oil to 325°F over medium-high heat. Pat the fish dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper total. One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Transfer the fillets to the oil, and fry, flipping once with tongs or a slotted spoon, until crisp and golden-brown, 7 to 8 minutes. Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in the oven to keep warm. Let the oil return to 325°F and repeat with the remaining fillets.
Raise the temperature of the oil to 375°F over medium-high heat. Add a small batch of chips and cook until crisp and golden, about 2 minutes. Using the skimmer or slotted spoon, shake the chips to drain excess oil and transfer them to another paper-towel-lined baking sheet. Sprinkle with salt. Let the oil return to 375°F and repeat with the remaining chips, cooking them in small batches. Keep them warm in the oven as well, but do try to serve everything within about 10 minutes of frying.
Serve the fish and chips with the tartar sauce, lemon wedges, and malt vinegar.
You can “blanch” the chips (cook them at 260°F) up to 2 hours ahead; save the oil in the pot off the heat and keep the chips in a single layer on paper towel
From Fine Cooking--great recipe. Listening to Black 47 all day. They sing about the trials and tribulations of Irish Immigrants of today. Love that band/Larry Kirwan. Livin' in America, Fanatic Heart, Bridie, Funky Ceili, Maria's Wedding, American Wake (my fave) Road to Ruin, Different Drummer and of course, Oh Maureen. smileys/smile.gif major plus--their unique rap version of Danny Boy for gays and straights, great songs! Get your Irish on!
I make my own version of tartar sauce with horseradish, chopped sweet pickles etc.
For the fish and chips:
8 to 9 cups canola oil
2 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
3-1/2 tsp. baking powder
Kosher salt
1-1/4 cups ice-cold water
4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
Freshly ground black pepper
1 large lemon, cut into wedges
Malt vinegar for serving
Make the fish and chips:
Fill a heavy-duty 6-quart pot about one-third full with oil. Heat the oil over medium heat until it reads 260°F on a deep fat/candy thermometer. Add half of the potatoes and cook, stirring occasionally with a skimmer or a large slotted spoon, until tender (you should be able to cut one with the side of the spoon) but not colored, about 5 minutes. Transfer the chips, shaking them to drain excess oil, to a paper-towel-lined baking sheet and spread in a single layer. Let the oil return to 260°F and repeat with the remaining potatoes.
Put a small rimmed baking sheet in the center of the oven and heat the oven to 250°F
In a medium bowl, combine the flour, baking powder, 1 tsp. salt, and the water. It will have the consistency of pancake batter. Put the batter in the refrigerator and use within 20 minutes.
Raise the temperature of the oil to 325°F over medium-high heat. Pat the fish dry with paper towels and season with 1 tsp. salt and 1/2 tsp. pepper total. One at a time, dip two of the fillets in the batter and turn to coat well. Allow excess batter to drip off. Transfer the fillets to the oil, and fry, flipping once with tongs or a slotted spoon, until crisp and golden-brown, 7 to 8 minutes. Transfer the fillets to a paper-towel-lined plate to drain and then transfer to the baking sheet in the oven to keep warm. Let the oil return to 325°F and repeat with the remaining fillets.
Raise the temperature of the oil to 375°F over medium-high heat. Add a small batch of chips and cook until crisp and golden, about 2 minutes. Using the skimmer or slotted spoon, shake the chips to drain excess oil and transfer them to another paper-towel-lined baking sheet. Sprinkle with salt. Let the oil return to 375°F and repeat with the remaining chips, cooking them in small batches. Keep them warm in the oven as well, but do try to serve everything within about 10 minutes of frying.
Serve the fish and chips with the tartar sauce, lemon wedges, and malt vinegar.
You can “blanch” the chips (cook them at 260°F) up to 2 hours ahead; save the oil in the pot off the heat and keep the chips in a single layer on paper towel
I do a sort of hybrid Colcannon
by which I mean that I include potatoes and carrots. I did a test run 2 weeks ago on a new recipe and will make adjustments today based upon last time over doing the cabbage. I'll post the results when I'm satisfied. But either way the meat comes out extremely nice in the PC. I've been experimenting with a lot of things. BEANS are extremely satisfying int he PC. Last night I did Chorizo pinto beans - WOW! One of my sons is working at a supermarket now and they have a deal today $0.79/lb for corned beef plus I get a 10% family discount. And I was happy 2 weeks ago when I got the corned beef for $2.49/lb.
by which I mean that I include potatoes and carrots. I did a test run 2 weeks ago on a new recipe and will make adjustments today based upon last time over doing the cabbage. I'll post the results when I'm satisfied. But either way the meat comes out extremely nice in the PC. I've been experimenting with a lot of things. BEANS are extremely satisfying int he PC. Last night I did Chorizo pinto beans - WOW! One of my sons is working at a supermarket now and they have a deal today $0.79/lb for corned beef plus I get a 10% family discount. And I was happy 2 weeks ago when I got the corned beef for $2.49/lb.
I buy corned beef from Premier Meats in Shasta Lake City, CA just up the hill from us.
It is cured without any chemicals, just celery juice and sea salt, and is the best darn corned beef I have ever had. It is cooked it in the oven. The recipe was posted by Charlie at #24041 and is from Cook's Country.
Potatoes are cooked in the meat broth,while the corned beef rests for 30 minites, roast carrots in the oven and, saute cabbage slices in butter.
It is cured without any chemicals, just celery juice and sea salt, and is the best darn corned beef I have ever had. It is cooked it in the oven. The recipe was posted by Charlie at #24041 and is from Cook's Country.
Potatoes are cooked in the meat broth,while the corned beef rests for 30 minites, roast carrots in the oven and, saute cabbage slices in butter.
Based upon the cult following raves I'd get the Instapot but
Got great deal on Power Pressure Cooker XL at Costco during Christmas shopping.
Mostly I'm happy with the results and the time saving has been tremendous. There are some annoyances and while it is working fine for 3 months used several times/week, I wonder how durable it is.
Got great deal on Power Pressure Cooker XL at Costco during Christmas shopping.
Mostly I'm happy with the results and the time saving has been tremendous. There are some annoyances and while it is working fine for 3 months used several times/week, I wonder how durable it is.