![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPNxzuEQShkVqTZ8T3aTbWECxRJWVt9RFFRxiLbgCQl8HPSmOJJhudp1PUgrouoxJCjeLqq3Q28soNpy1k4hXvg2zDj9y4OVdrpVTO8CVnvEUex4kNWiYwQ952siGgmZ9N4G70VZnJ1U/s400/DSCN0966.JPG)
That's money!
TM - Fee-YEH-deeeeee
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChfLJTzuO0b3j2IU7TwEXjdYegKfHmdxLl3Fjm5Z2kkWFIzNET_8lD2HoCSnMlJB63j0yMx-p5DIMK4wurk7hwMDIoeiRNGnMN86EtYJS1GBg_CDfpZF5ggXjjFCMqVuR3oFxcCr7V-A/s400/DSCN0903.JPG)
It goes without saying
I didn't pay full price for this.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vHHkZeJOwLQHBNTc94RjA6aWtbHjrC3Du8J7_g2QPKdQokd8go62vjwYpuwjHdEJRlhxjN8V_ZPVNTpNHVCqw9k_mQN7uLE0CY9KM_R7Hq5oZk5cnEO7O8fCniLaUlDvZ7P9oWMwd-I/s400/DSCN0904.JPG)
Oh golly.
Quel surprise.
Fat!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyluw8N08eUFfj3toPjSobDaiT5_P1UMtkkkromGK8V70Y-1lHuWn8ikiDv9swV5z4ffWMlvdhFj4T3IyYtlDINTKls13yRNW-AlmnMMQk2d0qEtH1LpiWIuzQtZFW4neLxjAm669VW8/s400/DSCN0906.JPG)
So I trimmed it off ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HhvsmW_EJaukEL5LLB0lhKTYTKPulgpX-GhC-GdD3bMllkKMTZfOEN0Eu2E3tapVDvarDBVQHG7tS2FRDJLBWhT3fFbZJqmO9cchK3cZNTjXEz-AHB7IcYjilOIzusQxCX3A6KntN2A/s400/DSCN0908.JPG)
... to the tune of 10.3 ounces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgut_qHxwi22MOhLjemzuEJ2uYDNjb6qWpkUKwAflXZ86DJpXo_8LrTpKsjMiksN5IyywbU5YLvJJq8PrwAgGkPfMVY4eB6mcpHJtlEy412cS6s2S0-l9G5e32OJ8G5GAhaVS7ONODR02E/s400/DSCN0911.JPG)
I don't care what you say, Mr. Hawthorne.
I'm still doing my spicy rub.
I'll leave off the glaze though.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHze1AD2rrvO3LY5-Et8BzFGOfOJ6tU5jITYFMvzjZd6BUm2Sjl_KA4nJukFFR9jMpnB4oELfab0Vg3Pwng-A3rQ2Ku8oZzWyleYdyJAO4L-kDWh4izRVQZWHM82qpajrFjKORXWhrGg/s400/DSCN0912.JPG)
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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5nV_v6YFJkxQ8fmpabCEp8cGPCGr1nNhCs_7WCmGLLGAImoiDgIYEo4mAo_sV-BHFVOLs1LAaOkWbVyMU6YPqYncHqQd1u9MoWGbcs-zDhyphenhyphenfm9UejxbgMF-h7BIR4f6BqyoJHAr7asnE/s400/DSCN0913.JPG)
Rub the rub into the brisket.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIxxeuCfj2mTGkoaGbebw-c4eI8HNa9JquvdEKr1EkOSHus2jc_UcXq5A_75E0myPGkjPUtgreboWgImeeFEAgz2IKT289fPhCXsty95rce1h-8QidBOyYEIZIV41RvChPrVoKTKIdKU/s400/DSCN0915.JPG)
Top, bottom, sides.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXj7BdIPjoMvPSBAHYh1jjee6fZ549P73FObNMouP16rGrPOgaCAfdhJvWrXgNbhRS1HZjaD5oCgpVkchzqAfDC-MRLhT5l3P79fr1hhdDByyZstGHk804RG9DQKiKZwKg9q-SlAmz4o/s400/DSCN0916.JPG)
Pour water into baking dish.
A tad less than half-way up.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2Rs297JMLJFTlVdJtvBay2NQIyD5YaK8qPkmujCEXWL44AFOJhz-iz7NITm5H2uwe5gI9FmK7EqmmeEkT1CdZ_DM68HRZ93StJ8w5aXnToWFWM__mYZ1-WgJw1di4-I_jiNTpQPyzkM/s400/DSCN0917.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1JMnG51T0XAxAu-KzlihXe1z9IQC4keHzMu9u68DtGgs-EYSQLrP3s626BfbhWCjJMeqoyDAvnOIPwzXexhIQKC8Ge0k5P7bmGhGuzjlAJeTX2BShK0dUhGndMESXXJdIbo5FQ4hyphenhyphenwo/s400/DSCN0921.JPG)
First, I scissored up a few slices of bacon.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3eQRhcjYOimYJTMOKPKNV_h5AoHkw05y0xfd6ostpmfUtI-XXW1HPHBY1QNqGA6NrJ1sy91e4_sJ_i_ELJWbO_Ije57gKvwmFI2F21S6m1mu1-6WH56M54t7zEIKxo4I2247nJCxfPU/s400/DSCN0922.JPG)
Shot a few pics of cabbage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fsDKZ-JJwusdS7cdhkQqqdFvrMZKnoYGp9qota1Q04JhC5r_gQ4PvPDTjDHwA50k3opswcHtH_f1UpYSy5GpT7ev-5GhR8h908H_FsSCCPXqr6vLG-9KsE-UhPPJO2lTCIbk6lpj-7Y/s400/DSCN0926.JPG)
Liked my light.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczzLxlCdY7bVCm0xVoz37gkFFmdFagcnKKt7cENaNHWDy2FYLSwlKr_Ld_DXowU8m2zxE1HtoN_RDUxv7kz7U0TY16hXMe1se3WVQvNi9s9kapoNuiopOqa9hAORzo5nofnkU7mRBmXo/s400/DSCN0927.JPG)
Sliced some cabbage wedgies.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpo0rCECBvlXYCJvKKjK3vlGYMYlCetlg5kjTe0k-Es4PH5y_Pq4IBOqWUqD62YO7wZVI2xmLaxkYoBdlj3QBped7hIxuDrHSPcX8003IqWSe9nUzUsWFeAm8zW16VnPLI5cPurtKItc8/s400/DSCN0930.JPG)
When the bacon starts looking like this ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYdK9uzCzaQeonW7EozTD1zpiqdP8LH4G7CyemBMbMOM0mfMD3EKXbkrVGBp-PG8eAH9SpmtdqvOXSddd7jm9GZxSDRBPsyyQwZULYFeyvHDkw36IdYykD7kTWS1_YlaLIAMCXZbv8PQ/s400/DSCN0931.JPG)
... add in the cabbage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIQ_GgpCIRqkh4zjd34Yc3DXE-Ss2up1bwXDSMM6KX1VMN5knlrsOsh7cp-hsKpYI86Kr2cA5MIHXpvnPhFzalwns73SeG-Xof1VQb2OdA6MWkMBzBo15Mh9apTIHG3A6pFplTW1SIKk/s400/DSCN0934.JPG)
And move the bacon over top of the cabbage
so the cabbage has contact with the hot skillet.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAfYTQFCIcF3rirqcdAvnTyQTmaXeb_mk4MNDrBaAPOpq1ttH_CCjK6DLiwX9HNnJ3dCYt6BJbCHYZYSKBMfPHvDCDKrCaNMYwJXUrmlfSJWoLXM4ANJbOpsGBYFWpX2GeL7yA8YWvSI/s400/DSCN0935.JPG)
Brown the cabbage a bit.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9i80_vIkNFaj3r9NbrMoY22GTz0fvAq-dLWQIP6W18YuDNZi8xqQPftHvtAZQl_gGHavxQDZPCwxLgQGJFd_q0LMr12_P8GKbEKXMjSKmYuPiq73QIuHTTnnFfZIDrYF2MBS8WBd2-gg/s400/DSCN0936.JPG)
When the brisket is done,
4 - 4 1/2 hours later,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXP4QJALmWoUZs-JgKes954pDavi5DaHbr2FYXaREv3JAK7D6DeCwxOQWjrgpaT4DH4zy9TyQtFAL2PipxzYdKIi9FqDMRwbkrRJnKdJDCluGb16pKTqkZUoi_2JAwR2Se0XxOg3YJEG4/s400/DSCN0940.JPG)
... add some of the braising liquid to the cabbage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9Z_N8IBQQHu_kJzPgdqapAEeBu-iOJbEXrpLpF62IjDrXBgpm0jQmpYFSAUWqu2qDdOFqmdsutXb9Ql9ma_6fUAChgyUlLRCjblv-ai4eWpO9DEQ3b-l6q2SjN4UlWAj9vHlDuyGNjA/s400/DSCN0944.JPG)
Simmer for about 10 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6G0KvsonHpiqnWrokP045nVitOw53WLQR547RY4UTrB88Xi3b7yJyWfx-LSrSstCQ8c5StFk54cGkjhp7S2CbJm3R_qOBCjT9Dz25_0GUTzRFR-RNzAcDpNkUt-HkR5T6P3m7CS3sdA/s400/DSCN0949.JPG)
Then add in about a tablespoon of Gray Poupon Dijon.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQofGxSlpGdsFqbnx9jax8hI0OY1R2HX3OoAQ5sTV7PFqrlvo9LRSoaHhWVr-iltB4rS2AuguOPJKhPmjfsisFFNxtRubsgjf_mtsGOz4TRJn2zPNZUG1ZhJfNiCaZYYW0uTmRM-gvp0/s400/DSCN0952.JPG)
Next, I laid the brisket on the cabbage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_uFxbNmrccz0SCZMpT6AlFesF2Hu3JtpciEeXnT3Gn0dwxE25gt9x7VkJ3w2RevqrAupvFEw-pMpAXAKcK8QR9QgBmwXYaruTsuyo5gw2ARUWIf7cZDDS6ODlLQAvSOm4MXuHR7pU2A/s400/DSCN0956.JPG)
Ahhhhh.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ml2g59cKRQSumShvt39qimo28SkMl8pkRBLfeT0zSE-eK5TPP8auRIlcqvb2aMKX1PfCJciAAeVnlu5tUUGdeVz_ISD_AKp1TMXj2YqabSo07Qu9xssiscR2rKsHCr0gMgKGaQ1E0_g/s400/DSCN0958.JPG)
In the meantime,
Mr. Hawthorne cooked some potatoes.
Sorry.
Not red, which would have been prettier.
But I had Yukon Gold.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYCRWpV5za7C3jFQoxHJpScMkn6hppv2Uv-w42h9xuNlMyqDAmF3qcLy-QO-H5-lg1IOgkFuS6tXIPNVdFxNm16yOeP-MtnX2orWBuHTLJqs7-cv9Pl2pSBaB3EfZUkg4cv9NQryIGr0/s400/DSCN0959.JPG)
Freshly ground pepper and parsley.
Don't forget the buttah.
Salt if you like.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsdKyDJ2pSRrRnnWgpjEqzx3-N4UzkVBbExZgaUGsto8WhtIwrz60YKsICjtwVIysbIqe80Pg8QzLL5v_obP-dWI6MSBgxdf3qS55J0ogKFATI-4n8WKtWwA58PjlAR-SQL3AF8rKlX0/s400/DSCN0965.JPG)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUmZg15uarLOkCEsktQw8n9wZgXv4nsRdKQLdyAqU542FusDjtrDvcMXrlYgjsSkCCmUzla1xhcpqJ635BeIn3kQWKasCK2IjgUaQkC9hotmP9fSHVKmR3LuAp31rmrISO5ktKpMdJE8/s400/DSCN0967.JPG)
Corned beef heaven.
Cabbage heaven.
Potato heaven.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcG6MBLAImiF7r2qkSjHdvLFz_XzdxO6UAMEeHAc6RbfNpYidQhyphenhyphen5qqAnksdqdFb_jdlGcyvxSDTZeKtaFBpRWbFxPM_muJxTZ1VDztwoemkokC4h3r8zJtmQE0SiOpGdLfuz7c2WlN0/s400/DSCN0970.JPG)
This is a winner.
Trust me.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLeOSHvL3Ei0y0SgSrWrmV_bNoyUzcDRPHc2rCIIjZUZJhlVw7cPUMNQijUoR7W7wwOvRY1m4WAqIEvsMrmhS6VhztkpXDkQn9yOjsCboxatfV1qKDCF-B1KL8qfWBEl-shs0lrC8rNTk/s400/DSCN0972.JPG)
Yeah.
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.
4 comments:
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!
Ahh. A glowing testimonial. Thank you.
Trust me, you can trust Rosie.
Hey Rosie, how about bacon ice cream with blueberry compote? Sublime, I hear.
http://www.food52.com/blog/606_aargersi
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