Tuesday, March 30, 2010

Rosie Cooks Corned Beef Brisket.

Rosie makes a mean corned beef. Above is a wonderful recipe. The rub and glaze are excellent. But Mr. Hawthorne wanted something a bit different this time. Michael Ruhlman provided with his Corned Beef with Braised Cabbage and Red Potatoes. Except not exactly. >>Insert Rosie spin.<<
That's money! TM - Fee-YEH-deeeeee
It goes without saying I didn't pay full price for this.
Oh golly. Quel surprise. Fat!
So I trimmed it off ...
... to the tune of 10.3 ounces.
I don't care what you say, Mr. Hawthorne. I'm still doing my spicy rub. I'll leave off the glaze though.
Ay, there's the rub: 1/4 cup brown sugar 2 tsp dry mustard 1 tsp ginger 1 tsp freshly ground pepper 1 tsp cloves 1 tsp nutmeg 1/2 tsp red pepper flakes
Rub the rub into the brisket.
Top, bottom, sides.
Pour water into baking dish. A tad less than half-way up.
Top with sliced onions, cover with foil, and bake at 250 degrees for 4 hours, according to Ruhlman. I went for 4 1/2. Now for the braised cabbage. Start this when the brisket is done.
First, I scissored up a few slices of bacon.
Shot a few pics of cabbage.
Liked my light.
Sliced some cabbage wedgies.
When the bacon starts looking like this ...
... add in the cabbage.
And move the bacon over top of the cabbage so the cabbage has contact with the hot skillet.
Brown the cabbage a bit.
When the brisket is done, 4 - 4 1/2 hours later,
... add some of the braising liquid to the cabbage.
Simmer for about 10 minutes.
Then add in about a tablespoon of Gray Poupon Dijon.
Next, I laid the brisket on the cabbage.
In the meantime, Mr. Hawthorne cooked some potatoes. Sorry. Not red, which would have been prettier. But I had Yukon Gold.
Freshly ground pepper and parsley. Don't forget the buttah. Salt if you like.
And plate. The corned beef: I love that rub mixture. To defer to Mr. Hawthorne, I forewent the spicy glaze, but I had to use the rub. Good call on my part. Superb flavor combinations between the brisket and the spices. Enhancements and synergy all around. The potatoes: Red would have been lovely. But I use what I have. Nice sprinkling of freshly ground salt and pepper. Lovely green freshness and brightness of parsley. Gimme some buttah and I'm in heaven. The cabbage: Loves me some cabbage and onions. And the addition of bacon to any dish can only magnify the wonderfulness. Bacon ice cream comes to mind. Oh, sorry. I got carried away. But what about a bacon granita? I think I could actually go for that. Back to the cabbage. Cabbage is comforting. Thinking about it, some caraway seeds would have been really good with this. Comfort. Caraway. Cabbage.
Corned beef heaven. Cabbage heaven. Potato heaven.
This is a winner. Trust me.
I had to go back and pick some more. Seriously, has Rosie ever led you wrong? Another trust me. Try it and report back, please.


Anonymous said...

I made your corned beef w/rub & glaze recipe for St. Patty's Day, in my romertopf clay baker,it was fork tender, and the flavors were divine. Thanks!

Rosie Hawthorne said...

Ahh. A glowing testimonial. Thank you.

Kathy said...

Trust me, you can trust Rosie.

Marion said...

Hey Rosie, how about bacon ice cream with blueberry compote? Sublime, I hear.