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Black River Tavern chef gives traditional, new takes on St. Patrick's Day classics (VIDEO/RECIPES)

Watch Executive Chef John Cafarelli in the Stewart's Appliance kitchen

  • Corned-beef-and-cabbage

ELYRIA — With St. Patrick's Day fast approaching Sunday, Black River Tavern Executive Chef John Cafarelli and Stewart’s TV & Appliance teamed up Tuesday to give The Chronicle-Telegram's Facebook friends instruction on cooking corned beef and other foods associated with the holiday.

Traditional Corned Beef and Cabbage

10 pounds corned beef brisket
1 ounce pickling spice
2 green cabbages
5 pounds redskin potatoes

Place the corned beef in a heavy-bottomed pot and cover with several inches of water and a lid.

Cook the corned beef at a simmer for at least three hours, longer if you like it more tender. (If you are planning on slicing the corned beef thin for sandwiches, cook for two hours and 10 minutes.) Allow the corned beef to cool in the cooking liquid. Then remove.

Cut the cabbage into wedges, leaving the core attached to keep the leaves together. Quarter the potatoes.

Remove the corned beef from the cooking liquid and set aside. Strain the cooking liquid into another pot. Add the potatoes first, and cook for about 15 minutes, then add the cabbage.

Allow the vegetables to simmer until the potatoes are tender and the cabbage just retains a little bite. Trim the fat from the corned beef, and return it to the pot to warm.

Slice the corned beef against the grain to your desired thickness and serve with the potatoes, cabbage, and some of the cooking liquid. Some soda bread would be a great accompaniment.

Note: Buy a good corned beef brisket, whole with the deckle muscle cap attached, if possible. I recommend buying Sy Ginsberg brand from Vienna Distributing on Carnegie Avenue in Cleveland or Shaker Valley corned beef from Atlantic on W. 65th in Cleveland.

Modern Corned Beef and Cabbage

10 pounds corned beef, cooked as above but not sliced.
2 pounds brussels sprouts- cut in half
5 pounds potatoes
1 ounce parsley chopped
1 tablespoon cornstarch
4 ounces whole-grain mustard
4 ounces Dijon mustard
2 ounces butter
1 ounce cracked black peppercorns
½ ounce ground coriander seed
8 ounces bacon
1 yellow onion, diced
16 ounces milk
16 ounces Irish cheddar cheese, grated
4 ounces olive oil
1 ounce red wine vinegar

Cook the corned beef as above and allow cooling in the cooking liquid. Remove and trim the corned beef. Cut into “steaks” of whatever size you prefer. Mix the coriander and cracked peppercorns, and encrust the “steaks.” Set aside. Strain the cooking liquid, taste it to make sure it is not too salty (add water if it is), and reserve 32oz to a saucepan. Add some chicken bouillon or base if you like. Add the cornstarch in slurry to the reserved cooking liquid and bring to a simmer. Add the two kinds of mustard and the chopped parsley off the heat. Swirl in the butter.

Cook the potatoes in the remaining cooking liquid. When they are tender, drain them and mash them with the milk and cheddar cheese. Add salt and pepper if necessary. Mix the Brussels sprouts with the oil and roast them in a 400 degree oven for about 12 minutes, or until they are tender.

Sauté the steak in a pan with a little oil, then finish cooking in a 400 degree oven until the internal temperature reaches 165 degrees, about 5 minutes. Slice the bacon into lardons (julienne) and brown them in a pan large enough to accommodate the Brussels sprouts. Add the onions and cook until golden. Add the Brussels sprouts halves and stir. Season with salt.

Add the vinegar. Arrange the mashed potatoes, Brussels sprouts, and corned beef “steak” on a plate and top with the mustard sauce.

 

Boxty with Smoked Pork Loin and Cabbage Filling

8 ounces ham or smoked pork loin, julienned
1 onion, julienned
½ cabbage-, julienned
4 ounces butter
1 teaspoon kosher salt
1 tablespoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion

Sauté the ham and onion until the onion is golden. Add the butter, cabbage, and seasonings.

Cook until the cabbage is slightly tender but not completely soggy. Reserve.

Potato Pancakes

2 pounds potatoes, shredded
1 cup flour
½ onion, shredded
1 tablespoon plus 1 teaspoon Lawry’s seasoned salt
3 eggs
32 ounces milk (4 cups)

Shred the potatoes and onion with a Kitchen Aid attachment or a box grater. Add the seasoned salt and flour, then work into the shredded potatoes. Add the eggs and milk. Mix well.

Cook 3-ounce pancakes in a nonstick pan or griddle.

Fill Pancakes with ham and cabbage filling. Fold over like an omelet. Optional, top with the mustard sauce in the above recipe.

 


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