Today's Quote
Why not go out on a limb? That's where the fruit is.
-Will Rogers
Tuesday, March 15, 2005
If Dad were here...... he'd love this....
Homestyle Corned Beef with Dilled Cabbage
Ingredients:
2-1/2 to 3-1/2 lb boneless corned beef brisket
1/4 cup honey
1 tbsp Dijon-style mustard
Dilled Cabbage:
1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 tbsp butter, softened
1 tbsp Dijon-style mustard
1-1/2 tsp chopped fresh dill
Instructions:
Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.
About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.
Makes 6 to 8 servings.
Ingredients:
2-1/2 to 3-1/2 lb boneless corned beef brisket
1/4 cup honey
1 tbsp Dijon-style mustard
Dilled Cabbage:
1 medium head cabbage (about 2 pounds), cut into 8 wedges
3 tbsp butter, softened
1 tbsp Dijon-style mustard
1-1/2 tsp chopped fresh dill
Instructions:
Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.
About 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender.
Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.
Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.
Makes 6 to 8 servings.
Thinking of my tummy.......
Herbed Beef Tenderloin with Holiday Rice
Ingredients:
1 well-trimmed center-cut beef tenderloin roast (2 to 3 pounds)
Seasoning:
2 tsp olive oil
2 cloves garlic, chopped
1-1/2 tsp dried basil
1 tsp coarse grind black pepper
1/2 tsp dried rosemary
Holiday Rice :
2 tbsp butter
3/4 cup each chopped onion and chopped red bell pepper
1 clove garlic, minced
1 package (9 ounces) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted
Instructions:
Heat oven to 425�F. Combine seasoning ingredients; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425�F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135�F for medium rare; 150�F for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10�F to reach 145�F for medium rare; 160�F for medium.)
Heat butter in large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through. Carve roast; season with salt. Serve with rice.
Makes 4 to 6 servings.
Ingredients:
1 well-trimmed center-cut beef tenderloin roast (2 to 3 pounds)
Seasoning:
2 tsp olive oil
2 cloves garlic, chopped
1-1/2 tsp dried basil
1 tsp coarse grind black pepper
1/2 tsp dried rosemary
Holiday Rice :
2 tbsp butter
3/4 cup each chopped onion and chopped red bell pepper
1 clove garlic, minced
1 package (9 ounces) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted
Instructions:
Heat oven to 425�F. Combine seasoning ingredients; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425�F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135�F for medium rare; 150�F for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10�F to reach 145�F for medium rare; 160�F for medium.)
Heat butter in large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through. Carve roast; season with salt. Serve with rice.
Makes 4 to 6 servings.
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