Boeuf au
Mi-Sel
Corned Beef
submitted
by Richard Tuttle of North Carolina
This
is a nice dish for St. Patricks 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.
Ingredients:
- 3
Pounds of Corned Beef
- 4
Carrots
- 2
Turnips
- 4
small Parsnips
- 4
small Onions
- 1
Clove of Garlic (chopped fine)
-
Cooking
Instructions
-
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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