RECIPE TITLE "Corned Beef and Cabbage" Author: Coupons.com
1 large corned beef brisket
2 or 3 cans of cheap beer, e.g. MGD
A couple of dried chiles, perhaps serranos
1 or 2 teaspoons coriander
1 or 2 teaspoons mustard seeds
A few dashes cinnamon
dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed
1 large cabbage, coarsely chopped
1 lb mixed beans
Buy a corned beef brisket at your local supermarket. In a pot,
pour 12 ounces of beer.
Add a bay leaf or two, a dried red chile or two, a teaspoon
or two of coriander seeds, a teaspoon or two of mustard seeds,
a few dashes of cinnamon, a few dashes of allspice, and all the
juice from the corned beef pack.
Put the corned beef on a steamer rack in the pot and add water
to bring the liquid level up to the bottom of the rack. Cover
the pot and put it on some heat and bring the liquid to a boil.
Steam for several hours until the meat doesn't feel rubbery
when you stick a fork in it. Add water or beer or both as needed
to keep some liquid in the pot.
Remove the meat and slice. Remove the steamer rack. Leave all
the other stuff in the pot and put in some potatoes and carrots
and turnips or whatever. Add water to cover and boil until the
stuff is cooked.
Remove all the vegetables and potatoes. Put the steamer rack
back in and put in some cabbage wedges. Steam them for about five
to ten minutes, depending on how crisp or soggy you like cabbage.
Serve. Get out some beans which you have thoughtfully left soaking
overnight in water.
Drain them and put them in a pot. Cover them with the liquid
that you have been using to cook the corned beef and cabbage and
potatoes and vegetables. The liquid should be about an inch higher
than the beans. Simmer for three or four hours or until the beans
are as firm or as mushy as you like them.
The beans will not be ready with the rest of the meal but,
as the original poster noted, you can eat them reheated the next
day when the flavors have had a chance to "marry".