Corned Beef and Cabbage

Ingredients

Cured meat (baked) 3 £ Corned Beef (in package) 10 whole carnations 1/4 cup hot sweet honey mustard 2 tbsp brown sugar Salt Meat (cooked) 3 £ Corned Beef (included in package, including spice package) Cabbage (sautéed) Olive oil and butter 1 medium yellow onion, chopped 1 clove garlic, finely 1 large cabbage, cut into 3/8 inch to 1/2 inch wide slices salt Cabbage (cooked) 1 large cabbage, cut into 3/8 inch into 1/2 inch wide slices Additional vegetables like some carrots (cut 1-inch pieces) or a few new potatoes (quartered)

METHOD

Cooking easy to remove excess salt: Take the corned beef out of the package and pour the spice package. Note that one side of the grid should have a grease layer, the other side must be clear lines, the grain of the meat. Salt meat can be very salty, especially when baked. To cook the salt before it is removed, place it in a pot of fat side up. Cover with water, bring to a boil, pour water. Repeat to remove more salt.  Top with carnations, honey mustard, brown sugar Preheat the oven to 350 ° C Place the corned beef, fat side up, on a large piece of heavy, wide, aluminum foil (you can use the way creatively you have meat In turn, if your film is not wide enough). Add the cloves in the top of the leaf of corned beef, evenly distributed. Brush the tip with the hot sweet honey mustard. Sprinkle brown sugar over the top.  Top with carnations, honey mustard, brown sugar Put the oven to 350 ° F. Place the corned beef, fat side up on a large Piece heavy, wide, aluminum foil (you can turn the way creative you have the meat can turn, as your film is not wide enough). Add the cloves in the top of the leaf of corned beef, evenly distributed. Brush the tip with the hot sweet honey mustard. Sprinkle brown sugar over the top. Wrap in foil and bake: Wrap the corned beef with foil in a way that allows at the top between the corned beef and the foil for a small space, and a container to catch the juice. Place the foil-wrapped corned beef in a flat baking dish and bake for 2 hours at 350 ° F.

Open the foil pack, spread a little more honey mustard over the top of the corned beef and fight for 2-3 minutes until the top is bubbly and slightly browned.  Resting leave 5 to 10 minutes, and then place on cutting board. Extract and discard the carnations. Lift the corned beef to see which way the grain of the meat. Then cut the meat on a diagonal across the grain of the meat into 1/2 inch thick slices. Place corned beef in a large (6 to 8 liters) pot. Cover the meat with an inch of water. Add the contents of the spice pack to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours until the corned beef is tender. Remove pot on a cutting board. (Keep broth for cooking cabbage if you plan to cook and fry cabbage.) Cut slices of grain into 1/2 inch thick slices. Apply.

2 tablespoons of olive oil (enough to coat and the pan) on medium to high heat in a large, wide pot (8-liter if available) or a large, high-side griddle. Chopped onion, cook for a few minutes, then add the garlic. Add one third of the cut cabbage into the pan. Sprinkle a little salt and stir to coat, with oil and mix with onions. Spread the coals evenly over the bottom of the pan and do not stir until it starts brown. If the heat is high enough, it must be carried out quickly. The secret lies in the surf hot enough to slightly brown the cabbage, but not so hot that it is easy to burn. If the bottom of the cabbage tanned, use a metal spatula to lift it and rotate it, scratching the brown bits as you go. Once the cabbage in the on a few browned pan flips, add another third of the cabbage in the pan. Mix well, then spread the cabbage and repeat. Add a little butter in the pan to keep the flavor, and if too much stuck coal in the pan. Once this magazine cooked a little down and brown, the remaining third of the cabbage and repeat. Serve with the corned beef. With boiled potatoes. Can be preheated and reheated.