Boeuf au Mi-Sel (Corned Beef)
Submitted by Richard Tuttle of North Carolina
This is a nice dish for St. Patrick's Day. Your table condiments should include a fancy mustard for the beef and cider vinegar on the cabbage. Cold beer and rye bread will take it to the top! Recipe is from the Picayune Creole Cookbook, 1945 Edition.
- 3 Pounds of Corned Beef
- 4 Carrots
- 2 Turnips
- 4 small Parsnips
- 4 small Onions
- 1 Clove of Garlic (chopped fine)
- Put the corned beef on to boil in a large pot of cold water. Cover the pot.
- When it begins boiling well, set it back to cook gently, and allow 3 hours or until tender.
- Two hours before serving, add the whole carrots and quartered turnips and parsnips.
- About a half-hour before serving, add the onions, and the chopped garlic.
- Let the vegetables boil with the beef.
- Serve with the vegetables ranged around the rim of the platter.
- Corned beef is also served with cabbage, but never boil the cabbage in the beef, as both will become indigestible.
- The meat should be as tender as a spring chicken when done.
Enjoy the taste of New Orleans!
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