6 lb Corned beef brisket
1 ea Onion; peeled & stuck with:
3 ea Cloves (for onion)
10 lg Garlic cloves; peeled
1 tb Pepper; freshly ground black
ACCOMPANYING VEGETABLES:
6 md Onions; peeled
-(stick cloves in onions) 6 lg Carrots; scraped
6 md Potatoes; (or 10 for hash)
6 ea Turnips; peeled
1 md Cabbage
Note: To cook the corned beef you will need a good, 8 to 10 quart size pot which can be aluminum, Magnalite, Corning Ware or anything of that sort. The size is more important than the material. * Cooking the Corned Beef * Wipe the corned beef well with a damp cloth; put it in the pot and cover with cold water. Bring to a boil over rather high heat. Boil for 5 to 6 minutes, skimming off the grey foamy scum that rises to the surface with a wire skimmer or large spoon. This will give you a clearer, purer broth. It's very important with any boiled meat, to skim off this scum drawn from the meat. Add the onion stuck with cloves, the garlic cloves, and the pepper and boil another 10 minutes, skimming. Then reduce the heat to a simmer (250dF on a burner with a thermostat), cover the pot, and let it simmer at a faint, gentle ebullition for 2 hours. At this point test the meat for tenderness with a large fork. As this is not a very tender piece of meat, it will offer some resistance, but it should just yield to the fork. You must be careful not to overcook corned beef or the meat will become dry and stringy. It's very important to maintain some moisture in the meat. If you are not sure about the tenderness, remove the meat to a plate and cut of a tiny piece from the edge and taste it. If you have a meat thermometer check the internal temperature, which should be between 145dF and 150dF.
If the meat seems tender turn off the heat and let it rest in the liquid. If it does not test tender either continue cooking or, if you have started it in the morning and are ahead of serving time, leave it in the liquid and finish the cooking later. * Cooking the Vegetables * Start 1 hour before serving. Traditionally, all the vegetables for a corned beef dinner are cooked in the pot with the meat. I have long since decided that the vegetables look and taste better if they are cooked separately in plain salted water, instead of in a briney, fatty broth. If you have sufficient pots and burners, I recommend that you follow this procedure, as each vegetable will then retain its own character and flavor. However, it is perfectly acceptable to cook the potatoes with the beef, provided you scrub them and leave them in their skins so they don't absorb the fat, and to use only one extra pot, first putting in the longest-cooking vegetables (the onions and carrots), then the turnips, and finally the cabbage. Or, if you have a large pot and a steamer, put the onions and carrots in the water and steam the turnips over them. Cook the cabbage separately. Here is a timetable for the vegetables: : ONIONS. Put in a pot with water to cover, season with 1 tblspn salt. Bring to a boil, cover, and simmer 1 hour or until crisply tender when tested with the point of a knife. : CARROTS. Follow the same procedure, seasoning the water with 2 tspns salt and 1/2 tspn marjoram. Simmer 30 minutes, or until tender when tested. : POTATOES. Scrub but to not peel. Follow the same procedure, seasoning the water with 1 tblspn salt, or simmer with the corned beef for 30 minutes or until tender. If you are planning to make corned beer hash, cook the 4 extra potatoes, otherwise allow 1 potato per person. : TURNIPS. Leave whole if small; halve or quarter if large. Follow the same procedure, seasoning the water with 3 tspns salt. Simmer for 20 minutes or until tender when tested.
: CABBAGE. Remove coarse or discolored outer leaves and cut in sixths. Put in a pot with water to cover, seasoned with 2 tspns salt; cover. Bring to a boil and boil rapidly for 10 to 12 minutes, or until just tender but not overcooked or soggy. When ready to serve, remove the beef and discard the broth as it cannot be saved for any other use. Let the beef stand on a hot platter in a warm place for 10 minutes, to firm and settle the meat. This makes it easier to carve. Surround it with the drained vegetables, the potatoes still in their skins. Do not add butter. The vegetables are better plain. Slice only as much meat as you need, keeping the rest in one piece for future use. (Corned beef hash, or cold corned beef sandwiches). Serve with a variety of mustards, horseradish, and, if you have any, good homemade pickles.
How To make Corned Beef and Cabbage, Boiled By James Beard, Chef's Videos
English muffin burgers | Jacques Pépin Cooking At Home | KQED
Jacques Pépin shares a recipe for delicious English muffin burgers for two. He takes 8 oz of ground beef and divides it into four patties for easy bite-sized munching. Cook to your liking (Jacques prefers rare), add the condiments of your choice, and you're ready for a satisfying lunch or dinner time treat.
What you'll need: 8 oz ground beef, salt, pepper, olive oil, english muffin, tomato, lettuce, sweet onion, condiments
Jacques Pépin Cooking At Home
Episode 119: English Muffin Burgers
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
Pro Chef teaches how to make the BEST Mac n Cheese????????
Tips For Making The Perfect Scrambled Eggs | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the perfect scrambled eggs! There are a few cool tricks that I will show you that will elevate how you make your scrambled eggs. Getting that perfect consistency and the perfects curds. Come and check out my video and let me know in the comments section what you think!
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You know got to have that MFN Conebread
America Cooks With Chefs: Portland (Episode 6)
America Cooks makes its sixth and last Kitchen Camp stop in Portland, where Chef Naomi Pomeroy heads up the highly-acclaimed menu and setting at BEAST. BEAST is known for being a “home away from home”, and the intimate setting is more reminiscent of a cabin in the mountains than a James Beard Award-winner's restaurant. We matched Naomi up with Kathy Partak, a native of Auburn, California, where the mandarins grow everywhere. Kathy is a military mom and an enthusiastic home cook who has had several knee surgeries and struggled with her weight as a result. We matched Kathy and Naomi up to create a Thai-inspired pan-seared beef, vegetables, and farfalle stir fry.
America Cooks With Chefs is a health and wellness movement that demonstrates the benefits of healthy cooking by connecting Americans with celebrity chefs, partners, and sponsors including The Clinton Foundation, James Beard Foundation, Weight Watchers, Deloitte, Barilla, Mayo Clinic, Aetna, Ora TV, and Good Housekeeping. Through an educational and entertaining next-generation cooking competition, the initiative provides content and resources to inspire people to make healthier choices in their daily lives.
For more information, visit americacookswithchefs.com.
MASHAMA BAILEY MASTERCLASS OVERVIEW Is It Worth It? Southern Cooking
Mashama Bailey Masterclass Review -This video contains an affiliate link to Masterclass, and I will make a small commission if you purchase a membership after clicking on my link. Join Here ➥ - Thanks in Advance
Through her award-winning Savannah restaurant, The Grey, Chef Mashama Bailey has brought worldwide acclaim to the rich, layered traditions of Southern cooking. Now the James Beard Award–winning chef is showing you traditional and reimagined techniques and recipes for nutritious, flavorful Southern dishes. From pork shank and collard greens to succotash, gumbo, and grits, explore a world of history, texture, and taste.
Helping to reshape perceptions of Black, Southern culinary traditions, Chef Mashama Bailey draws inspiration from her grandmothers’ kitchens and recipes passed down through oral histories. As executive chef and partner of acclaimed Savannah, Georgia, restaurant The Grey, Mashama brings her own style to the deep, layered tastes and textures of Southern dishes.
Now the James Beard Award winner is sharing those traditions, techniques, and recipes with you. From gumbo and grits to braising and smoking, discover the history of Southern favorites and make your own mouthwatering versions right at home.
Lessons in this online class include:
• Succotash
• Pork Shank and Smoked Collard Greens
• Seafood Middlin
• Fish and Grits
• Foie and Grits
• Quail With Watermelon Molasses and Cornbread Dressing
• Pickled Oysters
• Oyster Hand Pie
• Okra Gumbo Z’Herbes
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ADDITIONAL RESOURCES MENTIONED IN THE VIDEO:
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Greg Kocis is a New York City-based producer/songwriter, and multi-instrumentalist.
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1:20 Mashama Bailey Masterclass Recipe PDF
2:24 Videos Overview
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