2012年2月7日星期二

I'm making corned beef & cabbage for a group of friends & pressed for time.?

Can I make the meat the night before, refridgerate the meat %26amp; broth then heat them back up the day of and do the veggies as it warms back up?
I'm making corned beef %26amp; cabbage for a group of friends %26amp; pressed for time.?
Certainly. That should work very well. Refrigerate the meat covered with he brothto keep it nice and juicy.



Bert
Reply:You're the chef
Reply:Do make the meat the day before. You can par cook carrots and even your potatoes. Store your vegetables separately in ziplocs or a plastic wrap covered bowl so they don't get soggy. For the best cabbage cut it thinly the day before. Put some butter and or oil (just a little) in a big saute pan. Get the cabbage wet ( the moisture helps to steam the cabbage)and add to the heated butter then salt and pepper to your taste. Toss and cook until the cabbage is just tender crisp. You'll avoid the soggy , sulfur overcooked taste. If your looking for a German flavoring you can add caraway seeds to your cabbage.
Reply:You could also do a slow-cooked version using a crock-pot. It will happily cook through the night with the carrots,onions, potatoes, etc.



I do agree doing the cabbage aside from the meat is best; barely cooked via steaming and finished in a saute with some flaked salt and caraway seeds would be a good side.



If this isn't meant for a kosher or Muslim meal; cook strips of streaky bacon, cut into lardon (small bits), to render the fat. Remove bacon from pan and add steamed cabbage wedges to pan to sear in the fat; add caraway seeds and the bacon back to the wedges when nicely browned. Taste for seasoning - though the bacon should take care of the salt and the cabbage may provide enough pepper by itself.



Helpful to cut the cabbage into wedges, do NOT core it as the core will help them retain their individual structure for easier saute and service. These can be steamed and left in wedges ready to saute just before service.



Another tasty twist, definitely not traditional; instead of cabbage, serve steamed brussel sprouts, halved and sauteed with the caraway seeds (made with the bacon lardons would be excellent).



Cheers
Reply:Yes, cook cabbage and potatoes, beans, etc., then place beef on top to reheat. Tastes better the second day, anyway.

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