Thursday, 11 April 2013

Corned Beef
Sunday Supper
Although I usually make all of my meals from scratch using fresh ingredients....
Every once in a while I love to make corned beef.
It is brined and preserved from the cut of beef called Brisket.
A cut that takes hours to cook before it becomes tender.
You may be more familiar with buying sandwiches from the deli, Corned Beef on Rye.
I love to accompany this hearty, homey meal with roasted potatoes and sauerkraut.
Paying homage to it's German heritage.
I like to roast mine after it has boiled for 1hr to colour the beef. Do not be dismayed from the bright red colour when it is roasted.
This is the preservatives.
It generally is a one pot boiled meal but, that's too plain for this foodie.
I hope this inspires you to try it.
Because it is brined and preserved you have a tendency not to eat as much so, a small piece feeds a family of four with no problem and all the flavours are in it so you don't have to do all of the work!
I made extra for weekday sandwiches
1- 2lb corned beef
1 jar of sauerkraut
4-5 medium potatoes, peeled and quartered lengthwise
1 onion chopped, fine
2 bay leaves
salt & pepper to taste
1/2 tsp each of rosemary, paprika & garlic powder
1/4 cup white wine
Cut and rinse the corned beef. Pat dry. 
Place in a large pot filled with 3/4 full of water.
Bring to a boil. With a large spoon skim the foam that rises and discard. 
When it comes to a boil reduce to medium heat #5  or lower and continue simmering for 1- 1 1/2hrs.  Drain.
Meanwhile drain the sauerkraut and rinse under cold water to remove the brine.  Squeeze out the moisture with your hands.
In a pan add 2 tbsp oil and saute the onion until transparent.  Drop in the drained cabbage.  Toss to coat and cook to a golden translucent colour about 10 minutes tossing every few minutes to prevent sticking.
Place cabbage into a casserole dish.  Place the beef on top and distribute the potatoes between and around the beef. Nestleing them into the cabbage.
Sprinkle the spices and seasonings only on the potatoes. The preserved beef and vegetables have enough of their own seasonings. Finely drizzle the wine over the potatoes followed by some oil.
Cover with foil and roast in a preheated 350F oven for 2 hrs., turning every 1/2hr or 45min until a fork easily pierces through the meat.
Uncover the roast for the last 1/2hr to brown.  If more liquid is needed, add some wine or water.
Serves: 4 if using 1 pkg of corned beef
Enjoy with love!

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