Corned Beef, Braised Red Cabbage, Crispy Rosemary & Sage Fingerling Potatoes

Corned Beef:

1 corned beef brisket – at least 3 lb. I get mine from the meat counter at Sheridan Fruit Co. – but this recipe works with pre-packaged meat as well.

Pre-heat the oven to 350°. Then, rinse the meat and brush off any seasoning or gelatin that may be stuck to the meat. Wrap tightly in tinfoil and place on the rack of a roasting pan with the fat side facing up. Cook one hour for every pound. Remove foil the last hour and drain any liquids that have accumulated in the pan before placing back on the rack of a roasting pan. Be sure that the fat side is still facing up, so that the outer layer will caramelize and get crispy. Let rest for 5 minutes, then slice against the grain.

Keep the leftovers for Corned Beef Hash.

Braised Red Cabbage:

1 tbsp bacon fat
1 tbsp butter
⅓ cup shallots, chopped fine
½ cup white wine
1 small head of red cabbage, cored and sliced thinly
salt
fresh cracked black pepper
3 tbsp malt vinegar

Melt the butter and bacon fat in a large heavy bottom pot on medium-high heat. Sautée shallots until fragrant. Pour in white wine, then add in cabbage and cook for about 15 minutes. Season with salt and pepper. Stir in the malt vinegar just before serving.

Crispy Rosemary & Sage Fingerling Potatoes:

This started out as a Bon Appétit recipe, but then morphed into my attempt to replicate the fries from Lardo – without having to use a deep fryer.

¾ lb fingerling potatoes – the smaller the better
2 tbsp lard
5 cloves of garlic, chopped fine
sea salt
fresh cracked black pepper
1 to 1½  tsp fresh rosemary, stems removed and roughly chopped
1 to 1½ tbsp fresh sage, chiffonade
¼ cup parmesan, grated

Preheat oven to 425°

Place the potatoes in a large heavy bottom pot, cover with cold water, add a sprinkle of salt and bring to the boil. Once boiling, lower the heat and simmer for 10 minutes. Drain the potatoes in a colander. When the potatoes have cooled, cut in half lengthwise.

Heat the lard (which I also get from Sheridan Fruit Co.) in a Pyrex baking pan until melted. Add the potatoes and coat with the melted lard. Mix in chopped garlic and season heavily with sea salt and pepper. Arrange potatoes so that the cut side is facing up. Bake for 30 minutes at 425°.

Sprinkle rosemary and sage over potatoes, toss and continue cooking another 10-15 minutes or until the cut side of potatoes is brown and blistering. After serving, garnish with the parmesan (Which, I forgot to pick up – so I used some  extra sharp white cheddar instead.).

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As for what to drink with dinner, I went with a bottle of Prunus by Propolis Brewing.

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