Category — Irish
I may not be Irish, but I can cook a mean corned beef. My method might be a little different than yours, but once I explain why I cook my corned beef the way that I do, you might just get it. It makes sense.
How many people boil their corned beef? Why? When you boil something, whatever flavor was in that meat, just seeped out into the water. Yes, that might be good to flavor your potatoes and cabbage, but really your focus is the corned beef, everything else is just a filler. So read below to find out my method, it may seem strange, but I’ve never had any complaints.
Corned Beef ala Jurczak (Yes I’m Polish)
- Follow cooking times on the corned beef package, but add 1 hour.
- Open up your corned beef and trim any excessive fat. Your corned beef needs some fat so don’t get too crazy.
- Find the biggest pot with a lid that you have.
- Take your corned beef and wrap it in aluminum foil, forming a tight seal. Repeat with a second layer.
- Place your corned beef(s) and put it in your large pot.
- Cover corned beef(s) with water, about 2-4 inches above the corned beef. Add 1 tablespoon of salt.
- Put on stovetop and follow cooking instructions on corned beef package, but don’t forget to add an addition hour. Be sure to put the lid on.
- During that last hour is when you will add the potatoes and cabbage.
- After cooking is complete, remove the potatoes and cabbage, dump out all of the water and let corned beef rest for about 30 minutes before cutting.
- Cut the corned beef against the grain and serve!
You will find that the cabbage and potatoes will taste like cabbage and potatoes and not corned beef water. The salty corned beef and the mellow, sweet taste of the cabbage and potatoes is a perfect contrast. Follow these simple instructions and you will have a perfect corned beef every time!
March 12, 2011 No Comments
2 pounds boiling potatoes, peeled and cut
1 pound leeks, washed and chopped
1 small yellow onion, diced
1 celery stalk, diced
5 cups chicken stock or broth
2 ½ cups of milk
4 tablespoons butter
1 bay leaf
2 tablespoons finely chopped fresh parsley
Salt & pepper to taste
½ cup of half & half
¼ cup heavy cream
¼ cup chopped fresh chives
Melt the butter over medium heat in a large saucepan. Add the vegetables (including potatoes), cover, and cook for 7 to 10 minutes, stirring frequently. Add the chicken stock or broth, ½ cup of milk, the bay leaf, parsley, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. Discard the bay leaf, and let the soup cool for 10 – 15 minutes before blending. Transfer to a blender or food processor in batches and process until smooth. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk. Turn the heat off and stir in the heavy cream. Sprinkle with the chives once bowled.
February 25, 2009 No Comments