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Article: Give a sizzling twist to Corned Beef and Roasted Cabbage
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- March 8, 2009
- Author:
CopyrightCopyright 2009 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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My assistant, Mary, asked me how she could offer Irish fare with
a twist on St. Patrick's Day. I suggested that she serve the ever-
popular corned beef, but instead of boiling the traditional cabbage
and potatoes, that she roast them to bring out their flavor. I also
proposed that the corned beef be cooked with a medley of root
vegetables and herbs to enhance its taste.
In my kitchen, we discovered that after several hours of
simmering, the corned beef was fork-tender and beautifully infused
(just like a French pot au feu) with the flavor of carrots, onions
and celery. The cabbage, which was cut into large strips that were
sauteed in butter and oil, was then roasted in the oven until tender ...