Serves 6-8 people Prep time (1 hour) Cooking time (4 hrs)
1.Remove Stemmlers Fresh Pickled Corned Beef from package and rinse thoroughly. Pat dry with paper towel. Season with pepper (the corned beef is salty already). Heat fry pan with oil and sear both sides. Pull out and set aside.
2.In the same pan, add cooking onion, 2 carrots and celery (this is mire poix, standard in most soups, stocks and braising liquids). Season with pepper and saute for 5 minutes. Add ¼ cup wine. Cook for 2 more minutes. Put contents into an oven safe crock pot or baking dish. Add bay leaves, fresh rosemary & thyme, half the Stemmlers smokin good sauce and half the beef stock. Place the seared corned beef in the liquid and fill the rest with water so the meat is submerged. Cover and place in preheated 300F oven for 4 hours. When finished, remove the meat from the braising liquid, spread the top with the grainy mustard, with as much or as little as you prefer. Then cover with foil. Strain the braising liquid and discard the cooked mire poix. Take the remaining liquid, reserve ¼ cup and reduce the rest down by at least half. This will be the jus for the meat.
3.Add the rest of the wine to a pan, along with the white wine vinegar and a bit of water. Add the cabbage and braise it, covered for 10 minutes. After this time, add the chopped kale, green onions as well as a pinch of salt & pepper. Turn off heat and just let the kale wilt in the warm cabbage.
4.While the beef is braising, peel the potatoes and the celery root. Chop into somewhat even pieces. Place all in pot with a pinch of salt and add the rest of the beef stock. Top it up with cold water to just cover the potatoes and celery root. Keep cool until an hour before the beef is done then begin to cook them. When they are fork tender, drain them and begin to add 1/4 cup of melted butter with ¼ of cream. Mash or whip until smooth and no lumps. They should be nicely and fluffy. If needed, add more of the butter/cream mixture. Cover and hold warm. When the cabbage mixture is done, drain the liquid from it and fold it into the mashed potatoes. Once its mixed together, you basically have Colcannon, an Irish side dish, but with our little twist. To serve this, make an indent in the top and add some butter, Enough so that when it melts from the heat, it forms a pool.
5.In a saucepan, add the Marmalade, orange peel and ¼ cup of the beef braising liquid. Reduce by half. This will be the glaze. Remove from heat and hold. Peel and chop the rest of the carrots plus the parsnip. Place in a pot of simmering salted (pinch) water. When they are almost fully cooked, drain and toss in the marmalade glaze.
6.Once all the rest of the items are ready, slice the meat (against the grain) into ¼ inch pieces, serve with the jus and enjoy!
NOTE: To give this meal a twist, you can create personal and individual portions. Its a cool idea for dinner parties and buffets where it can be pot luck. Simply take a Ramekin, lightly butter the inside bottom and sides. Start filling them with each meal component; place the glazed carrots & parsnip in the bottom, then add the shaved or thinly sliced meat, some jus and finally top it with the Colcannon. Remember, when you serve it, indent the top again and add a touch of butter so it can melt.
Serves 8 people Prep time (30 min) Cooking time (30 Min)
1. Prepare the Cabbage, Kale & Green Onions the same as mentioned above. Cool the mixture down then drain. Place the mixture in a food processor, add the chopped cooked corned beef, softened cream cheese, half of both types of grated cheese, salt & pepper as well as the leaves of one sprig of fresh thyme. Process the ingredients until they are all nicely combined.
2. Butter the inside of the baking dish or ramekins you will be using and add the filling. Spread evenly and top the rest of the cheese on top. Bake for 20-30 minutes in preheated 375F oven until its heated completely through. Place it under a broiler briefly to brown the cheeses (it can burn very quickly so keep an eye on it), then add a whole sprig to tyme as a garnish.
3. Serve with pickles and breads or crostini.
For more information on Chef Scott Yates please visit : @chefscottycooks