Boeuf au Mi-Sel -- Corned Beef
This is a dish that could have been found in one of the great restaurants of New Orleans before Hurricane Katrina !
by Richard Tuttle of North Carolina
This is a nice dish for St. Patrick's Day or any other 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!
- 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.
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