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Okay, the corned beef is cooked …

Will Owen Mar 17, 2011 01:48 PM

… and the cooking liquid is nice and clear and cooking down. The CB is a cheap point-cut, was three pounds until I cooked it (overnight in a slooooow crock-pot) and then scraped off about half a pound of fat. It's in a dish, until I decide what to do to finish it. Got a head of cabbage and some carrots, and I'm going to this afternoon's farmer's market to get some fingerlings. While I'm pondering all this I thought I'd throw it out to the congregation, just in case anyone's got some suggestions. Simply boiling all the veges and baking the beef with a mustard glaze is where I might be going, and that's good, but if anyone has another notion I'd love to hear it. Of course I've waited until the last minute, for a change …

  1. c oliver Mar 17, 2011 02:10 PM

    I'm kinda the same way, WO. I need to do a search (THAT'S always painful) because some CH in the last few weeks mentioned a way to cook cabbage that sounded really good. But can't remember anything other than that :) It's hell getting old. I also have some fingerlings and one large carrot. Mine's still in the crockpot. Could you elaborate about the mustard glaze please? TIA.

    1 Reply
    1. re: c oliver
      Will Owen Mar 17, 2011 02:28 PM

      Yes, it IS hell getting old, though of course better than not ;-) So it should come as no shock that I can't remember much about how I did the mustard thing, so I'll just make something up. Do NOT want honey or brown sugar, I don't think … but I might change my mind.

      Braising the cabbage with bacon is an old standby alternative to steaming: cut it into wedges, cut out the core, slice coarsely across. Set in wire colander in pan of water while you fry some chopped bacon in a little olive oil - I have a 5-quart nonstick sauté pot I use for this. When the bacon's crisp, drain the cabbage and dump it in, sprinkle on a five-finger pinch of salt. Gently turn the cabbage over in the pot until it's wilting down nicely and the bacon's fairly well distribute. Put the lid on, turn the heat to low, steam about 15 minutes, giving it a good shake now and then. What's REALLY scrumptious is to cook it only about ten minutes, then put it in a buttered baking dish with bechamel and buttered crumbs. Makes scalloped cabbage that even teenagers eat.

      However, both us and our dinner guest are in a weight-loss pact at the moment, and it's working so far, so maybe butter, bacon and bechamel are off the table.

    2. beetlebug Mar 17, 2011 02:16 PM

      I'm making the corned beef recipe from Sunday Suppers at Lucques. I cooked it in the oven the other day and stored it in the fridge (in the broth) until today.

      I took the beef out of the broth, sliced it, and am now baking it at 375 degrees for about 20 minutes. This is to slightly brown it.

      In the stock pot, I added cut up potatoes, turnips, carrots and cabbage. The broth had been flavored with cut up onions, chile de arbol, bay leaves and thyme.

      With it, I made the accompanying shallot, parsley, mustard sauce, although it's more olive oil-ey with the shallots and parsley. There is a scant 1 T of mustard (although I did add an additional T).

      No idea how it tastes but it smells good as it's heating up.

      1 Reply
      1. re: beetlebug
        c oliver Mar 17, 2011 02:30 PM

        I have that book and will check it out. Thanks.

      2. sunshine842 Mar 17, 2011 02:28 PM

        I put mine in the pressure cooker -- just because of time constraints around Sunshine House today -- I'd cured it with the Corned Beef recipe over on chow, and WOW -- it was awesome. I chose to cure my own because I can't buy corned beef here (and the butcher thought I was insane) -- and I'd do it that way again because it's so much better than the commercial stuff!

        I steamed the carrots, potatoes, and cabbage separately, and they were all done just before the beef was finished.

        I made 2kg (about 4-1/2 lbs) of beef, so I have plenty left over for hash tomorrow night. (I'm not sure which I like better -- the corned beef the first time around or the hash with the leftovers)

        1. cayjohan Mar 17, 2011 03:05 PM

          Roasting the vegetables, for me, makes them tastier than simply boiling. Nice with the corned beef. It takes about 30-45 minutes at high heat (450-ish) to roast the cabbage wedges. The roasted potatoes, carrots, cabbage make for tasty hash the next day!

          6 Replies
          1. re: cayjohan
            c oliver Mar 17, 2011 03:14 PM

            I think this may be the cabbage post I was thinking of:

            http://chowhound.chow.com/topics/7585...

            1. re: c oliver
              Will Owen Mar 17, 2011 04:58 PM

              Oh, I am so going to do that. And I just got those fingerlings, and have almost three cups of cooked-down stock, so I think I'll parboil the potatoes and carrots and put those in with the cabbage. Use some of the stock to do the braise; then I'm going to make a roux, pour in stock, cook it smooth and whip in some mustard. Maybe both Dijon and dry. Some will dress the top of the beef, and the rest will be a table sauce. Should probably drink a white with that, but TJ's had a Central-Coast pinot noir for under $10, my current addiction … !

              1. re: Will Owen
                c oliver Mar 17, 2011 05:04 PM

                Heavens to Betsy, it's barely cocktail hour and you've got me starving. How long and at what temp do you heat up the CB? Bob just got in from skiing and didn't forget the cabbage so I'm good to go also. Yay CH!

                1. re: c oliver
                  Will Owen Mar 17, 2011 06:43 PM

                  That'll be another winger. I'm making up the vegetable dish as I go along, so I think I'll slice the CB, do a fallen stack of them on a rack in a gratin pan, and sauce them. Then they'll go in at whatever temp is there already. I may of course crank up the heat and set it to Preheat, which turns on the top element.

                  The sauce is good but really salty. I was going to thin out what I didn't top the meat with to table-sauce weight with the CB broth, but I have some unsalted chicken stock I'll use instead. Spuds and carrots are parboiled, and I'm on hold until I pick up Mrs. O at the station. I'll post results, almost certainly tomorrow, since we have a Top Chef episode to watch and I may very well have a martini ;-)

                  1. re: Will Owen
                    c oliver Mar 17, 2011 06:50 PM

                    My "stock" was also really salty and I needed to cool it down so I dumped in a 'bunch' of ice which cooled it down and diluted it. CB&C et al has never terribly excited me but I'm definitely looking forward to this cabbage slant. Turns out I don't have any carrots after all. No big deal.

                    1. re: c oliver
                      Will Owen Mar 17, 2011 10:35 PM

                      Kinda hard to cook down salt beef without getting salty stock. Gotta remember that! No, CB&C is not the most riveting dish on the planet, but it's a challenge to make an interesting version of it. It's also hard to make a BAD version of it, which actually adds to the challenge. What can you do different? Cook the vegetables in a more interesting way, come up with a sauce that works, find a wine that can deal with al of these things. Well, I managed to do all of that, with some help from a friend. Details to follow - I'm a little tipsy and a lot tired, but we'll follow this narrative anon.

          2. b
            Breezychow Mar 17, 2011 05:21 PM

            Well, while I know this is too late to make any difference to the OP's request, my corned beef is just now done (just plain simmered with water to cover for a couple of hours), & will be accompanied by oven-roasted vegetables (carrots, baby fingerling potatoes, turnips) tossed with olive oil & seasonings, & butter-sauteed cabbage - which is just sliced cabbage pan-sauteed in an obscene amount of butter & salt & pepper to taste.

            1 Reply
            1. re: Breezychow
              c oliver Mar 17, 2011 06:26 PM

              Stinky sneakers "pan-sauteed in an obsccene amount of butter" would taste great!

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