Daily Grill

Corn Beef with Braised Green
Cabbage and Red Skin Potatoes

Serves 6 to 8 people

Procedure for Cooking Corn Beef

Step 1 - Remove plastic from Corn Beef and place in large stock pot making sure that water covers the corn beef completely add 1 cup of pickling spice for every two gallons of water. Bring water to rapid boil and turn down to medium boil and cook for 2-2 ½ hrs. Corn Beef should be tender when you push a knife thru.

Step 2 - Cool Corn Beef and trim the top piece as well as all excess fat. When serving slice against the grain of the Corn Beef in ¼” thick slices.

Procedure for Cabbage

Step 1 - Cut cabbage head into 8 equal parts leaving the core intact and keeping the wedges together.

Step 2 - Place cabbage wedges in steamer with ¼ cup of red wine vinegar in water. Sprinkle sugar over cabbage and season with salt and ground pepper. Cook for 12-15 minutes or until cabbage is soft texture – once cooked hold to the side

Step 3 – In 12” sauté pan place 1/8th inch of bacon grease, over medium high heat place the cooked cabbage and braise the cabbage, again seasoning with salt and pepper, turning over on each side till a wilted brown color.

Procedure for Potatoes

Step 1 - Cut red potatoes length wise into wedges

Step 2 - In steamer, cook for 15-20 min. till tender

Braised Corn Beef and Cabbage Set-Up

Step 1 - In a shallow bowl; place 2 wedges of the cooked cabbage laying the slice  corn beef over the top of the cabbage

Step 2 - Around the edges of the pasta bowl, place the cooked potato wedges

Step 3 – Pour 4 oz. of steaming hot chicken broth over the top

Step 4 - Sprinkle outer edge of bowl w/ fresh chopped parsley

Serve with straight Horseradish and Dijon Mustard on the side

Special note: All components of this assembly may be done ahead and steamed or put together ale minute

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