Corned Beef and Cabbage with Potato Mash:
2-to-2-½ lb. (about 1 kg) corned beef bagged in brine
2 tbsp. prepared horseradish (optional)
Hunk of cabbage, coarsely chopped, as required
Mashed potatoes, as required (see Note)
Butter or margarine, as required
Milk (I use skim), as required
Salt and pepper, as required
Add butter, sampling as you go along. Potatoes should taste buttery - but not sickeningly so. Add milk slowly - too much will make potatoes slushy! Season to taste. Using an electric hand mixer, whip the heck out of this. Serve at once, directly from pot to the plate. So eat, already! Is that basic enough for you?
Tomorrow: Shredded Crab Salad.
|Add the water: Simmer it.|
|Add the meat: The fat will simmer away.|
|Chop the cabbage into larger-than-normal chunks.|
|Simmer cabbage beside meat in last 20 min. of cooking.|
|Serve with mashed potatoes. Sliced thinly, is corned beef |
is also great on rye bread with Dijon-style mustard.
For another excellent corned beef recipe, see Ron’s Corned Beef Hash, indexed under Brunches: Corned Beef.