Oxbringa Corned Beef

March 27, 2017

2017 “Oxbringa” beef brisket served with horseradish sauce. (and we thought boiled brisket was Irish! hah) Serves 6

Ingredients for boiled Oxbringa Brisket. Simmer 2-3 hours in covered pot of water. Save 8 dl (~3.3 cups 27 oz) broth. Drain and cool meat (overnight ok). Slice thin to serve on platter. Cover with horseradish sauce & parsley.

Use fresh horseradish (not the vinegar pickled horseradish).

Don’t forget to make soda bread!

  • 2-3 LB brisket
  • 1 carrot
  • 1 leek – white part
  • 1 onion
  • 15 peppercorns
  • 2 laurel leaves
  • 1 celery stalk

SAUCE

  • 8 dl of strained broth from boiled brisket.
  • 3 dl ( ~1 cup or 10 0z) whipping cream
  • mix 3 Tb flour with 2 TB butter (melt butter in glass and mix together to make roux)
  • Finely GRATE 1 horseradish 3 dl (~1 cup or 10 oz) or use 4-5 Tb from tube of horseradish. Mix half of grated horseradish into cream sauce. Save other half- some to sprinkle on top of brisket with parsley and some to serve as extra topping for those who want more horseradish.

Heat 8 dl of strained broth in a pot. Pour in the 3 DL (10 oz) of cream and bring to boil. Add/ whisk in the butter/flour paste. Bring to boil, continue boil, stir occasionally 10 minutes. Add extra butter (2 oz) if needed.

BOILED ROOT VEGETABLES

  • Boil 2-3 lbs mix of root vegetables: small potatoes, celery root, carrots, parsnips. 15 min.

TO SERVE

  • Place sliced oxbringa/brisket on serving platter. Pour some cream sauce over meat, sprinkle with horseradish and 1/2 C chopped parsley .
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WSJ Feb 2017, Serves 6

  • 3 Lbs Yukon Gold (peeled) and quartered
  • 1½ C Whole Milk
  • 2 bunches scallions (green onions) finely chopped
  • 6 TB butter
  • 1 tsp salt
  • Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
  • Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
  • Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
  • Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
  • Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER