Horseradish Sauce

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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Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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One  of the reasons I miss Europe so much is the fact that dishes like this are practically impossible to find on a restaurant menu here (or in any home, for that matter). Simple, delicious, real food one can eat with gusto. Mind you, I would not want this every day, but once in a while…….
So, as usual, if you want the best, you might as well learn to prepare it yourself 🙂
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Bon Appetit !   Life is Good !
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Gekochtes Rindfleish In Meerettich Sauce -  Boiled Chuck Roast In Horseradish Sauce

Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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Gekochtes Rindfleish In Meerettich Sauce -  Boiled Chuck Roast In Horseradish Sauce

Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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Preparation :
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beef chuck roast or other braising cut root vegetables, water, bring to a simmer, cook until meat is tender, remove meat, set meat aside

beef chuck roast (or other braising cut), root vegetables, water, small amount of salt, bring to a simmer, cook until meat is tender, remove meat, set aside

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strain stock through a fine sieve

strain stock through a fine sieve

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skim fat from surface

skim fat from surface

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make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

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add heavy cream, kosher salt and white pepper, check / adjust seasoning

add heavy cream, kosher salt and white pepper, check / adjust seasoning

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add grated horseradish

add grated horseradish

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start cabbage by sauteing   onions in garlic oil

start cabbage by sauteing onions in garlic oil

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add diced cabbage

add diced cabbage

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add red and green peppers. kosher salt, cayenne pepper, maggi seasoning, saute until cabbage softens a bit, check / adjust seasoning

add red and green peppers. kosher salt, cayenne pepper, maggi seasoning, saute until cabbage softens a bit, check / adjust seasoning

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saute small blanched potatoes in garlic oil until golden, season with kosher salt and cayenne pepper

saute small blanched potatoes in garlic oil until golden, season with kosher salt and cayenne pepper

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slice beef , arrange on serving platter

slice beef , arrange on serving dish

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nape with horseradish sauce

nape with horseradish sauce

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serve with sauteed cabbage and potatoes

serve with sauteed cabbage and potatoes

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Gekochtes Rindfleish In Meerettich Sauce -  Boiled Chuck Roast In Horseradish Sauce

Gekochtes Rindfleisch In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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