Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 31

30

BEEF

Put the corned beef and its juices and the contents of the spice packet in a slow cooker. Add the onion, sauerkraut, mustard, sugar, 1 teaspoon salt, and a few grinds of pepper and mix well with your hands. Pour in the ale and stock, then cover and cook on the low setting for 4 hours.

Add the parsnips, carrots, and cabbage wedges, submerging them in the liquid. Re-cover and continue to cook on the low setting for 4–6 hours longer. The vegetables and brisket should be very tender.

Transfer the brisket to a cutting board and let rest for 5 minutes. If you wish to serve the cooking liquid with the brisket, let the liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface.

Cut the brisket against the grain into slices. Divide the slices and vegetables among individual pates. If using the warm cooking liquid, spoon some of it over each serving, then serve.

1 point-cut corned beef brisket, about 3 lb (1.4 kg), with juices and enclosed spice packet

1 red onion, finely chopped⅓ cup (60 g) drained sauerkraut

¼ cup (60 g) country Dijon mustard

1 tablespoon firmly packed golden brown sugar

Kosher salt and freshly ground pepper

1 ½ cups (350 ml) brown

or red ale

1 cup (240 ml) chicken stock

1 ½ lb (680 g) small parsnips or yellow potatoes, peeled and cut into 2-inch (5-cm) pieces

4 carrots, peeled and cut into 2-inch (5-cm) lengths1 small head green cabbage, cut into 6–8 wedges through the stem end

SERVES6–8

Slow cooking is the best way to coax beef brisket to supple tenderness. In this updated classic, parsnips and carrots add earthy sweetness to the mustard-and-beer–spiked sauce. Serve the flavorful meat and vegetables with warm buttered slices of pain au levain and a full-bodied ale.

BEER-BRAISEDCORNEDBEEF& WINTER VEGETABLES