brisket

Éirinn go Brách – Cál ceannann (Colcannon)………

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Colcannon, Corned Beef & Horseradish Sauce
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Cál ceannann 
(Colcannon)
 is, in the form presented here, without a doubt one of the most sumptuous and decadent potato dishes you’ll find in any home or restaurant. Far removed from its humble beginnings, this version is loaded with butter, cream, leeks and scallions, seasoned with sea salt and nutmeg and served with corned beef in horseradish cream. This combination far elevates the corned beef above its more common pairing with simple cabbage and onions.
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Bon Appetit !   Life is Good !
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Link to Horseradish Sauce Recipe
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Link to Corned Beef Recipe
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Colcannon, Corned Beef & Horseradish Sauce

Colcannon, Corned Beef & Horseradish Sauce

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Colcannon, Corned Beef & Horseradish Sauce

Colcannon, Corned Beef & Horseradish Sauce

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Colcannon, Corned Beef & Horseradish Sauce

Colcannon, Corned Beef & Horseradish Sauce

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Corned Beef – Getting Ready For St Patrick’s Day

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Here  is the deal – you can of course buy corned beef ready-made :-(,  – or you can make your own, which in most cases will leave you not only with a far  superior product, but also with unbeatable bragging rights 🙂
Usually, you want to brine your brisket for about 10  days (depending on the size), but if you add the beef to a boiling brine, bring it back to a simmer for a few minutes, then cool it down in the brine, your beef should be ready after 4 – 6 day’s, again depending on the size of the brisket. (Cut it into smaller pieces if you are pressed on time, the brine will penetrate faster)
So, two weeks ago I bought 8 lbs of the finest brisket I could find –  grass-fed, organic – no added hormones nor added antibiotics. At about $ 10.00 a lb, this was a sizable investment, but judging after the first test, well worth the Mula. Bella agreed, as you can see in the pic below 🙂 Then there was the waiting time for ten days until yesterday, when I cooked the meat  for about 2,5 hours, (one more time – cooking time depends on the size of the brisket) and then, finally, corned beef wonderland !
Bella and I had some of it yesterday, the rest will be had for a variety of dishes for the next few days leading up to St Paddy’s day.
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Bon Appetit !   Life Is Good !

Click here for  Corned Beef Brine

Please note that I omitted the  Saltpeter  (potassium nitrate) in the brine of the corned beef. Saltpeter will turn the meat into the bright- red colored corned beef we are normally used to. However, I am trying to stay away from the stuff since my doctor has given me the news that all the medicine I am forced to take has messed up my kidney’s, most notably Metformin. Saltpeter is therefore not an ingredient I should use in my food. On top of that, if you want to use the stock from cooking the corned beef for a soup, you sure don’t want that soup to be laced with saltpeter ! After the corned beef is cooked, you want to strain the stock and reserve for further use for soup and/ or sauce. I will make a  Velouté  with some of the stock to make a horseradish sauce for my  “Corned Beef With Horseradish Sauce And  Colcannon. (Upcoming post).

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to serve, slice into 1'3 inch thick slices

to serve, slice into 1’3 inch thick slices

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Bella loves it :-)

Bella approves 🙂

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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I have  taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here,  if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
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Bon Appetit !   Life is Good !
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Pho at PHO 79 :
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pho at PHO   (great taste but as you can see, mostly broth and herbs)

pho at PHO (great taste but as you can see, mostly broth and herbs)

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Preparation of Chinese Beef Tripe And Egg Noodle Soup :
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blanch tripe in saltwater 3 times

blanche tripe in saltwater 3 times

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beautiful :-)

beautiful 🙂

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cut into stripes, not too fine so when cooked soft they retain some texture

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

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finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

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chinese egg noodles

chinese egg noodles

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cook in saltwater for about two minutes, strain, toss with sesame oil

cook in saltwater for about two minutes, strain, toss with sesame oil

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place in serving bowl

place noodles in serving bowl

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top with blanched bok choy

top with blanched bok choy

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beef stock, (for recipe, click here) fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

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to serve, top noodles with broth, tripe and scallions

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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