Thursday, October 23, 2008

What to eat when the banks collapse. vol. 1

My wife and I always joke that at least I have the cooking skills so if we ever end up homeless at least I can cook up a tasty pigeon. No, it's not that bad over here but things are a bit tough right now. Money is tight and business is slow and I'm constantly trying to think of ways that I can put my cooking and food planning skills to use. We're buying less pre-prepared food and trying to be less impulsive in the grocery market. I started making a weekly plan of food that I can cook that will last us a few meals on the cheap. It's actually quite simple to make amazing, delicious meals for not much money. Sometimes it takes a little more effort but it's worth it. I started off this week with some of my Irish roots (actually I married into being Irish). In Seattle you should buy your brisket at the lovely Market House Corned Beef at the bottom of Capitol Hill. You have to admire a place so dedicated to producing one quality cut of meat for the past 50 plus years. Beautiful corned beef for about $3.99 a pound. Market House Corned Beef - 1124 Howell St- Seattle, WA 98101
(206) 624-9248.



Corned Beef and Cabbage

6 lbs corned beef brisket
1 1/2 lbs yellow onions, thickly sliced
2 lbs carrots, peeled and cut into large pieces
4 lbs red potatoes, peeled and halved
2 heads cabbage, cut into 6 wedges ea.
1/2 cup malt vinegar
1/2 cup Guinness Irish stout
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp black peppercorns
1/2 Tbsp dill seed
3 bay leaves

Here's the easy part. Place everything except for the onions, carrots, potatoes and cabbage in a large stock pot and cover with water. Give it a little stir and bring to a boil. Lower the heat to a simmer and cover. Cook for 3 hours. Add the potatoes, carrots, onions, and place the cabbage on top and continue cooking for 40 more minutes covered or until the cabbage and potatoes are fork tender. Season if needed with kosher salt. Slice the corned beef across the grain. Serve with cabbage and vegetables and a good dollop of Dijon or course-grain mustard.

what to do with leftovers
corned beef sandwiches (Reuben!)
corned beef hash and eggs
corned beef soup
corned beef croquettes
Irish tacos

No comments: