The way we used to eat corned beef and cabbage when I (Nate) was growing up was to take one of those cryovac’d corned beef briskets, cube them up into chunks, and toss them into a pressure cooker along with carrots, potatoes, and the spice packet. Then we’d cut up a head of cabbage and boil the life out of it in a separate pot.
The end result was very tender brisket, but the veggies were falling apart and the cabbage was tasteless. We’d eat all of that with cheap French’s yellow mustard.
In Annie’s house, “corned beef” meant the hash that came out of a can. Her mum would fry it up with egg and serve it on bread.
It wasn’t until Annie came to Hawaii to study that she found out what “real” corned beef was. Her host family served it to her out of a slow cooker, cut into thick slices. Then she introduced that style to me.
Now, our local Lunardi’s grocery store sells fresh corned beef. Annie bought a 7-pound brisket point and flat cut. She simmered it for several hours, adding the potatoes and carrots at the last hour. We boiled the cabbage until they were just cooked, still retaining the green color.
I like the fresh corned beef because it is less salty than the cryovac’d ones. The veggies arent’ mushy but retain their texture and flavor.
Someday I may attempt to corn my own beef brisket.
Even after making the filet mignon the other night, we still had some beef tenderloin remaining. Annie cubed it up, marinated it with a packet of black pepper sauce, and stir-fried it with some mushrooms, bell peppers, onions, and green onions.
Talk about tasty! Annie skillfully fried the tenderloin so it didn’t toughen up. Restaurant quality, for home-cooked price!
We got our hands on a couple of beef tenderloins for a really good price. Even after making the Beef Tenderloin in Salt Crust, we still had some leftover loin. So Annie defrosted it, cut it up into steaks, and prepared them according to this recipe from Bruce Aidells.
We also steam-fried some asparagus.
Finished plate with roasted bell peppers and a baked organic russet potato.
This was so yummy. Bruce Aidells sure knows how to cook meat!
Korokke is Japanese croquette. If you order it at a Japanese restaurant, you get something that is mostly potato, not very tasty, and often over-fried. Annie made this from scratch as part of a whole Japanese dinner she had planned.
3+ lbs of mashed potatoes, a chopped onion, browned ground beef, a little Worchestershire sauce, and a little ground nutmeg. Mix well and refrigerate for 20 minutes.
Shape into patties
Dip them in some beaten egg, then dredge them in panko. Deep fry in hot oil until golden brown and delicious. Drain on some paper towels.
Serve with tonkatsu sauce. (My sauce was made with Worchestershire, ketchup, dijon mustard, sugar, shoyu, and a little ground allspice.)
The flavor from the nutmeg was outstanding. The homemade tonkatsu sauce was very nice, unlike any bottle katsu sauce I’ve had before.
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