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 .
Glazed Corned Beef
February 12, 2012
San Francisco a la Carte. Serves 8-12. Cook time 4 hours.
- 6-10 lbs corned beef brisket, trimmed of fat.
- 12 peppercorns lightly crushed
- 2 bay leaves
- 1 large onion studded with 8 whole cloves
- 2 cloves garlic bruised
Place all ingredients in large pot, cover with water, bring to a boil. Lower heat, cover & simmer 2 1/2 to 3 hours until tender. Let meat cool in cooking water, do not drain(save water for cooking vegetables).
Glazing: preheat oven 300°.
- 3/4 C firmly packed dark brown sugar
- 1 TB dry mustard
- 1 Tb cider vinegar
Mix glaze ingredients, transfer meat to roasting pan, coat with glaze. Bake 1 hour.
VEGETABLES – add to pot of water that the beef brisket was cooked in. Potatoes, Carrots, Cabbage.
- small red potatoes, carrots cut in half (crosswise), simmer until cooked approx 20 minutes. Add quartered cabbage to cook last 10 minutes.
Olsson Recipes 