I had some lean beef country-style chuck ribs (think no bone…), about half a pound left over from the preparation of some other meal. So they were “corned” for 3-4 days and then sous-vide with some butter for 48 hours @140*F. This resulted in an extremely interesting and desirable texture to the chuck.
The meat and juice went into a quart of beef stock and simmered for a few minutes then were removed.
Added a quartered cabbage, quartered onion, 5 carrots in 1" pieces and two peeled russets also cut into 2" chunks.
Shred a little of the corned beef and sprinkle on top. Cover and braise for a couple hours.
Near the end, I’ll add the rest of the beef and a couple of fresh sausages to finish it off.
Serve with coarse house mustard. And beer.
I can’t wait for the meal! Dinner… lunch… this will be the main meal for today.
I can’t eat beef due to an allergy so I’m going to pick up some nice salmon after work and do something cool and Irish themed with it and serve with the dry stout I have on tap.
I cooked a corned beef brisket Sunday since I don’t have time today. With cabbage and red potatoes of course. It was very tasty. I’ll have the Guinness today to celebrate my Irish heritage.
I like the cabbage and cheddar pie idea, I’ve never had it before. I don’t feel like making a crust and will save the carbs for the stout. I think I’ll use the basic filling ingredients and make cabbage and cheddar cakes, which will go better with the salmon. I’m thinking I’ll cook the salmon with a similar spice mix as corned beef then make either a mustard or stout glaze.
I never thought of the cake idea. I may do that one next. I think that will go nicely with salmon. I have been big on cooking my fish lately with a mayo/mustard mix.
