Corned Beef Dinner California Style
Source of Recipe
The Regional Dining and Cooking Guide to the USA
Recipe Introduction
I had this at the artist's house Garner Tullis who was making paper scultures at the time out on a Pier studio in San Francisco. I distinctly remember his wife standing the Anise up in the pot in the last bit of cooking time.
List of Ingredients
Broth
5 lb corned beef (with spice packet)
2 bay leaf
4 carrots halved
2 celery stalk
6 sprigs parley
2 onions halved
6 peppercorns
2 whole cloves (stud onion)
Meal
12 red potatoes, peeled, or half as many whole white quartered
1 green cabbage cut in 1/6 wedges
4 carrots
4 small onions
1 whole root and top of anise, fresh dill or leeks
3 tablespoons chopped parsley
1 teaspoon salt
1 tablespoon pepper Recipe
Boil beef and bay and spice packet in a pot for 10 minutes.
Clean all vegetables trimming bad ends, outer leaves.
Add all broth ingredients and reduce to medium low heat cook for 2 hours.
Strain, putting the meat and broth back in the pot.
Add potatoes & carrots & parsley for 30 minutes.
Add cabbage & stand anise root up in pot for 30 minutes
Serves 4 people
Notes Serve with Horseradish Cream Sauce
(heavy cream, mayonnaise, horseradish, sugar, salt, pepper, sugar, dijon)
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