onejayhawk
Afflicted with reason
Or falafel and hummus.
Here is a slow-cooked oven recipe for corned beef
Here is a slow-cooked oven recipe for corned beef
1 bell pepper chopped
2 hot peppers chopped
1 stalk celery chopped
1 large onion chopped
4 cloves garlic chopped
2 tablespoons olive oil
3 pound corned beef brisket
2 bottles Guinness beer - enough to almost cover the beef
3-4 Tbsp spicy mustard
2 Tbsp honey
1 Tbsp butter
1 Tbsp flour
Preheat oven to 300° (150° C)
Rinse the corned beef thoroughly. Pat dry with towels.
Heat oil in a Dutch Oven over medium heat.
Soften peppers, celery, and onion, about 5 minutes. Add garlic and cook another minute.
Wisk the Guinness with the mustard and honey.
Add corned beef to the Dutch Oven along with the beer mixture. Bring to a quick boil then reduce heat to simmer about 5 minutes.
Cover and transfer to the oven.
Cook for 3-4 hours, flipping the corned beef once about halfway through.
Remove from heat. It should be extremely tender at this point.
Remove the beef and rest while you make your gravy.
For the gravy, strain out the liquids into a separate bowl. You should have about 1 cup. Discard the solids.
Heat the empty Dutch Oven back to medium heat on the stove and melt the butter. Add flour.
Cook roux to a medium brown. Add the strained juices from the corned beef and reduce heat to a simmer, stirring often.
Slice the corned beef against the grain.
I won't try this one because I do not like cabbage.
2 hot peppers chopped
1 stalk celery chopped
1 large onion chopped
4 cloves garlic chopped
2 tablespoons olive oil
3 pound corned beef brisket
2 bottles Guinness beer - enough to almost cover the beef
3-4 Tbsp spicy mustard
2 Tbsp honey
1 Tbsp butter
1 Tbsp flour
Preheat oven to 300° (150° C)
Rinse the corned beef thoroughly. Pat dry with towels.
Heat oil in a Dutch Oven over medium heat.
Soften peppers, celery, and onion, about 5 minutes. Add garlic and cook another minute.
Wisk the Guinness with the mustard and honey.
Add corned beef to the Dutch Oven along with the beer mixture. Bring to a quick boil then reduce heat to simmer about 5 minutes.
Cover and transfer to the oven.
Cook for 3-4 hours, flipping the corned beef once about halfway through.
Remove from heat. It should be extremely tender at this point.
Remove the beef and rest while you make your gravy.
For the gravy, strain out the liquids into a separate bowl. You should have about 1 cup. Discard the solids.
Heat the empty Dutch Oven back to medium heat on the stove and melt the butter. Add flour.
Cook roux to a medium brown. Add the strained juices from the corned beef and reduce heat to a simmer, stirring often.
Slice the corned beef against the grain.
I won't try this one because I do not like cabbage.
Caramelized Cabbage
- 2 tablespoons olive oil
- ½ head medium sized cabbage shredded
- 1 white onion chopped
- 2 jalapeno peppers chopped into rings
- ¼ cup white wine
- 1 teaspoon sugar
- Water as needed
- ¼ cup balsamic vinegar
- Heat a large pan to medium heat. A good stainless steel pan here is ideal.
- Add oil and heat. Add cabbage, onion and jalapeno peppers. Cook about 8 minutes to brown it all up, stirring frequently. You will form a lot of brown bits at the bottom of the pan. This is a good thing.
- Hit it with your white wine and let it reduce. Scrape up the bits from the bottom of the pan and stir. You may need to do this frequently.
- Reduce heat to medium-low and cook for about 40 minutes, scraping up bits from the bottom and stirring often. You can also add the sugar about 20 minutes through and stir to speed along the caramelization.
- When everything is nice and brown, add balsamic vinegar and stir. Cook for 5 minutes.
- Remove from heat and set into a serving dish. Squeeze a bit of lemon juice over the top and serve with extra lemon wedges.
I know people hate on American cheese but it's a great melting cheese that went well on this. I was going for diner food, not fancy.
