Happy St. Patrick's Day
Sous vided corned beef on Napa cabbage. I like Napa cabbage better.
Why sous vide, because I can make corned beef really tender, I mean fork tender, not just fall apart. There is no need to slice it thin across grain.
dcarch
Comments (8)
- 9 years ago
We had corned beef and cabbage cooked the old fashioned way. A Boyle's corned beef (our favorite brand). . . and an Irish apple cake for dessert served with Bird's custard sauce."
The old fashion way is still the best way, and the best way is made even better with that apple cake.
More corned beef, with black and white asparagus
dcarch
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Happy St. Patrick's Day!
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Comments (13)mimi, I've never had this recipe fail, because you mix the flour and sugar to break up any lumps, then whisk in the milk before you put the pan on the heat. The 'pudding' is smooth as silk, even before you add the butter. Make sure you keep the heat low, after the paste starts to thicken, so you don't scorch it. I've even started adding the butter to the still-warm paste, whipping it in until it melts, then refrigerating the mixture until cool, and whipping it up later. It doesn't seem to affect the texture of the frosting, and it's quicker than mixing in one spoonful of the paste at a time. I've noticed, though, that the cooked buttercream seems to get soft quicker from the heat from my hands. Good luck!...See MoreHappy St. Patrick's Day!
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9 years agoI corned my own beef brisket, and baked it, wrapped in foil. I really like the hash from the leftovers better than I like the original meal, and so we had that too! With cabbage, of course, and potatoes. No dessert, but the apple cake looks good. I seldom make desserts as Elery doesn't eat sweets and I shouldn't eat a whole cake!
Annie
9 years ago
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