Stop Blogging and Cook

DAILY POST JAN 9th:  WINTER COMFORT IN ONE POT

GLUTEN-FREE

M E N U

Corned Beef
Boiled Potatoes
Cabbage

S H O P

BUTCHER
Corned Beef

GROCERY
Can of beer – optional
Butter
Spice, if you need them:
Mustard – Dijon, spicy or brown
Bay leaf
Whole coriander
Dill seed
Mustard seed
Whole peppercorns

GREEN MARKET
Red-skinned potatoes
Cabbage OR Brussels Sprouts

T I M I N G

TOTAL PREP TIME: about 20 minutes after meat is cooked.
TOTAL COOKING TIME: 2 1/2 to 4 hours, depending upon weight of meat

1. Put corned beef on to cook.
2. When meat is tender, add whole potatoes & cook.
3. Remove potatoes, add cabbage & cook.

C O O K / P R E P A R E

INGREDIENTS
Corned beef
1 can beer, optional
Optional spices:

• 2 Bay leaves
• ½ TBSP Whole coriander
• ¼ TBSP Dill seed
• 1 TBSP Mustard seed
• 8 Whole peppercorns

Small red-skinned potatoes, about 1/3 lb per person
Cabbage, about 1/3 lb per person.

PREPARATION

1. Open package of corned beef over sink and drain liquid.  Fill large pot with tight-fitting lid with water, enough to cover corned beef. Add meat, beer & spice packet (or spices listed if no spices included in meat package).
2. Bring to a boil on stove. Turn down heat to low; simmer for 2 – 4 hrs until tender when pierced with a fork  OR  Put on bottom shelf of oven preheated to 350º F; cook 4 – 5 hrs until tender.
3. When meat is done, remove to platter with large cooking fork. Add whole potatoes, bring to a boil on stove & simmer until they can be pierced with a fork. Remove potatoes.
4. Add cabbage & bring to a boil on stove. Boil for 1 min. This will yield a cooked cabbage that is al dente & sweet tasting. Prolonged cooking will produce a more pungent, cabbage-y aroma. Remove cabbage with a large slotted spoon.

S E R V E

1. Slice corned beef perpendicular to grain holding carving knife at an angle to the surface of the meat. Slice only as much as will be eaten. Store leftover meat unsliced to prevent drying. Serve on platter, or plate individually.
2. Put whole potatoes in bowl & roll them around in a little butter.
3. Put cabbage in separate bowl & mix in butter.
4. Serve with mustard – Dijon, spicy or brown.

W O R K P L A C E   L U N C H

Although corned beef & cabbage is actually not bad eaten cold, all of the dinner can be easily reheated for lunch. Save some of the cooking liquid, heat to a boil, then add whole potatoes & simmer until hot in the middle. Slice meat & simmer for 1/2 minute. Simmer cabbage 15 seconds.  Don’t forget the mustard.

And there’s always corned beef sandwiches! Stop by the deli for a dill pickle to go with.