CLASSIC CORNED BEEF and CABBAGE scroll down for video
Corned Beef most likely came about when people began curing meat with "corns" of salt (originally, corns of gunpowder). Evidence of its legacy is apparent in numerous cultures and many cuisines, including Ancient Europe, and the Middle East, and in modern history; Irish-American, Jewish, Caribbean, Philippine cuisine and Chamorro cuisine (Mariana Islands such as Saipan and Guam). It was popular during World War II when fresh meat was rationed.
PREPARATION TIME: 3 hours – make 6 – 8 servings
EQUIPMENT: 6qt Dutch Oven/Stock Pot, 4½qt Dutch Oven Dome Cover, 10inch Steamer Rack, Kitchen Machine food cutter, Large Mixing Bowl, Redi-Whisk, 2qt Double Boiler/Casserole Unit, French Chef Knife, Cutting Board,
5-6 pounds corned beef brisket
5 cups homemade chicken stock or half chicken stock half Guinness Ale
1 bay leaf
5 black pepper corns (if using)
1 tablespoon apple cider vinegar
½ teaspoon allspice
1 medium head green cabbage (about 1 pound), cut into wedges
6-8 medium whole red potatoes, scrubbed well
3-4 medium onion, peeled and quartered
3-4 carrots, waffle-cut #5 cutting cone
2 whole eggs
4 cups white self-rising cornmeal
3 cups (720 ml) 1% milk
4 tablespoons sugar
1 tablespoon unsalted butter
Corned Beef: Split the brisket into two or three pieces along the natural seam. Place the brisket in the 6qt stockpot and add enough chicken stock to cover the meat (add flavor packet included with the brisket), bay leaf, pepper corns and vinegar. Bring to a slow boil over medium-low heat 225°F (110°C) and cook for about 15 minutes. Skim off any residue that floats to the top. Cover with Dutch oven cover, and simmer until tender 175°F (79°C) about 2 hours.
NOTE: The proper cooking temperature is achieved when tiny bubbles appear around the rim of the cover, and the cover spins freely on a cushion of moisture. If the pan spits moisture, the heat is too high. If no bubbles appear, the heat is too low.
While the corned beef is simmering, prepare the vegetables and cornbread mix.
Cornbread Mix: In a large mixing bowl, whisk eggs until frothy, add flour, milk, sugar, and mix well. Coat 2qt Casserole/Double Boiler unit with butter, and pour the batter in the pan, set aside.
To the corned beef, add the cabbage, potatoes, carrots, and onions. Place the Steamer Rack on the 6qt and the 2qt Casserole/Double Boiler unit with cornbread mix on the steamer rack. Cover with 4½qt High-Dome Dutch oven cover, 175°F (79°C) about 45 minutes.
Remove the cover, check cornbread for doneness. If not done, cover and cook 5-10 minutes.
Remove the corned beef and let stand 10-15 minutes. Slice on a bias and serve with vegetables and cornbread.
NUTRITIONAL INFORMATION PER SERVING: 640 calories, 44g protein, 9g carbohydrate, 43g fat, 470mg sodium.
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