Man these holidays... food food and more food...
And a family gathering tomorrow; thank goodness everyone is dieting-- the lack of food will be a welcome relief!
O.K., I jest.
Though I'd proffer an alternative to some of the standards that grace many a table during these festive times. Anyone gets to try it before I do, leave a review, if it please ya, thankee sai...
GUINNESS CORNED BEEF AND CABBAGE
* 4 lbs flat cut corned beef brisket
* 1 (12 ounce) bottle Guinness stout, draught
* 1 medium yellow onion, peeled and cut into wedges
* 3 garlic cloves, minced
* 1 bay leaf
* 1/4 teaspoon ground cinnamon
* 1/8-1/4 teaspoon ground cloves (to taste)
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground black pepper
* 1 head cabbage, cut into wedges, rinsed and drained
* 6 medium white potatoes, peeled and quartered
* 1-2 lb carrot, peeled and cut into 3-inch pieces
[Personally, my alterations to the published dish would be to replace some or most of the carrots with celery (something I loath raw but can't get enough of cooked),and to use my favorite all-purpose spice-- Fiesta brand Fajita Seasoning-- in lieu of [or addition to] the allspice. (Don't underestimate the magic of this spice for/on ANY and EVERY THING you ingest, folks!!! Doesn't take much, because the blend of garlic powder, onion salt, black pepper-- and whatever they toss in-- is as near perfection as any allspice ever to glom the sobriquet.) I can't lay claim to a set of measuring spoons (always 'knew' at a glance when enough was or wasn't), but seems a good ~1/2 - 3/4 tbsp puro replacement for their 1/4 tsp. would suffice, given all other seasoning--- esp. fresh garlic cloves.]
1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on
all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.
No need to wait 'till St Paddie's Day; Happy eats,folks!
Paisley shawl, ca. 1850s Great Britain.
12 hours ago