Margi Cintrano
Washing Up
Here is my take on Saint Patrick´s ...
Since, I like piquant cuisines, I serve with Horse radish Dip and Mustards.
Firstly, to eliminate the rotten egg aroma of cabbage, which is a Brassica genre vegetable along with Brussel Sprouts, Cauliflower and Broccoli; if overcooked, cabbage green or red emits sulfide, and to minimize this horrible aroma, here are some suggestions:
1) chop the cabbage in small wedges
2) make sure, water is boiling rapidly with salt, before dropping the wedges in
3) the more rapidly, you boil, the less chance of the rotten egg aromas
4) DO NOT COVER ( this prevents the possibilities of gas forming and prevents the stinky sulfide aromas.)
Divine Dublin Cornbeef for St. Paddy´s :
1 orange
4 1/2 pound Cornbeef Brisket rinsed
20 whole cloves
4 tsps caraway seeds
2 1/2 pounds Small Potatoes
Cabbage cut into wedges
salt and pepper
1) stud the orange with the cloves in large stock pot
2) add cornbeef, caraway seeds and salt water to cover to boil.
3) reducing flame, to Medium Low, cover and simmer 3 hours until tender
4) boil the small potatoes until tender in salted water
5) in another large pot, place the wedges of cabbage in boiling salted water and as quickly as possible boil on high flame uncovered ( 8 to 10 mins )
6) carve meat and place on large platter
7) drain the cabbage and the potatoes and place around the cornbeef
8) take meat stock and pass thru a sieve
9) place stock in a saucepan, with a little flour and seasoning, and stir frequently until thickened
10) put in sauceboat
11) serve with Irish Beer, Ale or Stout
12) Serve with Irish soda bread if possible and horse radish and / or Mustard
Margi Cintrano
1)
Since, I like piquant cuisines, I serve with Horse radish Dip and Mustards.
Firstly, to eliminate the rotten egg aroma of cabbage, which is a Brassica genre vegetable along with Brussel Sprouts, Cauliflower and Broccoli; if overcooked, cabbage green or red emits sulfide, and to minimize this horrible aroma, here are some suggestions:
1) chop the cabbage in small wedges
2) make sure, water is boiling rapidly with salt, before dropping the wedges in
3) the more rapidly, you boil, the less chance of the rotten egg aromas
4) DO NOT COVER ( this prevents the possibilities of gas forming and prevents the stinky sulfide aromas.)
Divine Dublin Cornbeef for St. Paddy´s :
1 orange
4 1/2 pound Cornbeef Brisket rinsed
20 whole cloves
4 tsps caraway seeds
2 1/2 pounds Small Potatoes
Cabbage cut into wedges
salt and pepper
1) stud the orange with the cloves in large stock pot
2) add cornbeef, caraway seeds and salt water to cover to boil.
3) reducing flame, to Medium Low, cover and simmer 3 hours until tender
4) boil the small potatoes until tender in salted water
5) in another large pot, place the wedges of cabbage in boiling salted water and as quickly as possible boil on high flame uncovered ( 8 to 10 mins )
6) carve meat and place on large platter
7) drain the cabbage and the potatoes and place around the cornbeef
8) take meat stock and pass thru a sieve
9) place stock in a saucepan, with a little flour and seasoning, and stir frequently until thickened
10) put in sauceboat
11) serve with Irish Beer, Ale or Stout
12) Serve with Irish soda bread if possible and horse radish and / or Mustard
Margi Cintrano
1)
