healthy vegetables. And, if you choose a grass-fed, organically and ethically raised piece of corned beef, then you can feel a little better about the meat component too.
First of all, what the heck is "corned beef"? It really is simply beef, usually brisket, which is brined, (soaked in a salt solution) with added spices and herbs. I have brined my own in the past, - it's not hard, and better, much better, than the usual store-bought variety which has all sorts of other nasty ingredients like nitrates, etc. that you just don't want.
It's an easy, one-pot meal. This is comfort food, which also happens to be full of healthy vegetables.
First: Simply take your brisket and put in a large pot with enough water to cover it about 2 inches.These usually come in a packet with some brine and the herbs and spices. Throw it all in the pot. Bring to a boil, then lower heat and simmer until the meat is fork tender. We chose a very small brisket for just the two of us.
|fork tender corned beef brisket after cooking|
gather your veggies. The traditional ones are onions, potatoes, turnips, carrots, and of course, cabbage. I have heard of folks adding parsnips, and, even, beets (though, those are cooked separately and added at serving time because they will color everything a freaky reddish pink)
I never have an exact amount of anything, but go for LOTS of them. This is the amount I put in for just the two of us. We do like these veggies as leftovers. I was wishing I had more turnips. One helpful tip is to try to find small onions, and keep them whole, or just cut in half, as they tend to fall apart and it's nice to have recognizable chunks of onion in the mix rather than just bits and pieces. I don't usually peel potatoes, but I do for this meal. Dont ask me why. I just do.
Cut them all up into larger pieces, like for stew. The cabbage I cut into quarters, and maybe a bit more, depending on how big it is.
|The veggies. Yum.|
vegetable. These are all things our great grandmothers would have had in the root cellar, still good at the end of winter, ready to be cooked and enjoyed. These old recipes had a seasonal rhythm to them that we tend to miss today, when we can get any vegetable or fruit in any time of the year, no matter that it had to
travel from halfway across the world. Don't get me started! This meal is a good example of the practicality of growing your own food, and especially these winter keeper vegetables.
|Adding the veggies to the broth.|
|Everything chopped up and in the pot|
|I add the meat back in. You don't have to.|
|Nothing wasted! The scraps all go to the freezer for eventual cooking into vegetable broth.|
|Ahh........ We like lots of mustard on ours.|
|the perfect accompaniment|
And dont throw away the leftover broth! It makes MARVELOUS broth for cooking vegetables. Put in a container in the freezer for later.
|Here is Day 8 of the Chick Flicks. I think I called it Day 7 in the video, but I hadn't had much coffee yet. ;-) I talk about real vs. processed foods, how that affects the chicken's health, and the same for us. And how real living food makes a difference in the quality of the eggs. And how much they like it. I also talk about a little runt chick that is doing fine, but just quite a bit smaller than the rest. |
Day 8 Of Runts and Real Food.