Wednesday, March 14, 2007

It's that time again...

Crunchy Corned Beef

For boiling:
2 bottles medium-body beer
4 bay leaves
4 whole dried red chilies
3 cinnamon sticks
12 peppercorns
3 cloves garlic
1 large onion
Add all ingredients above to large pot, add water to cover and boil the corned beef for 3 1/2 to 4 hours.

For grilling (or broiling):
When done, rub the following mixture over the entire corned beef while still hot:
1/2 cup brown sugar
1 tsp. salt
1/2 tsp. ground clove
1/2 tsp. ginger (from spice jar - not fresh)
1/2 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp. caraway seed
Place the meat on a hot grill (or under hot broiler) and cook until the coating is very crunchy on both sides. Slice and serve warm with...


Fixings:
I ladle out (and strain) a good portion of the broth into another pot about thirty minutes before grilling and boil small red potatoes (skin on), large quartered onions and wedges of cabbage (last ten minutes) to go along side. Put a loaf of sliced onion rye and some butter on the table and you are good to go. OH - and don't forget the beer - nice and icy cold.

3 Comments:

Blogger Nessie Noodle said...

hmm, I like this twist on the cb. I am irish, but have an issue with the stuff... this might work though.
and I do have some cabbage in need of eating...

10:52 AM  
Anonymous Irene said...

yum.

3:15 AM  
Blogger kristin said...

droooooool.
yep must make this.
tomorrow.
and mollie's sweet potato pound cake i read earlier.
flickr makes me fat.

that's my story and i am sticking to it!

2:39 PM  

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