6 lb Corned beef brisket
1 ea Onion; peeled & stuck with:
3 ea Cloves (for onion)
10 lg Garlic cloves; peeled
1 tb Pepper; freshly ground black
ACCOMPANYING VEGETABLES:
6 md Onions; peeled
-(stick cloves in onions) 6 lg Carrots; scraped
6 md Potatoes; (or 10 for hash)
6 ea Turnips; peeled
1 md Cabbage
Note: To cook the corned beef you will need a good, 8 to 10 quart size pot which can be aluminum, Magnalite, Corning Ware or anything of that sort. The size is more important than the material. * Cooking the Corned Beef * Wipe the corned beef well with a damp cloth; put it in the pot and cover with cold water. Bring to a boil over rather high heat. Boil for 5 to 6 minutes, skimming off the grey foamy scum that rises to the surface with a wire skimmer or large spoon. This will give you a clearer, purer broth. It's very important with any boiled meat, to skim off this scum drawn from the meat. Add the onion stuck with cloves, the garlic cloves, and the pepper and boil another 10 minutes, skimming. Then reduce the heat to a simmer (250dF on a burner with a thermostat), cover the pot, and let it simmer at a faint, gentle ebullition for 2 hours. At this point test the meat for tenderness with a large fork. As this is not a very tender piece of meat, it will offer some resistance, but it should just yield to the fork. You must be careful not to overcook corned beef or the meat will become dry and stringy. It's very important to maintain some moisture in the meat. If you are not sure about the tenderness, remove the meat to a plate and cut of a tiny piece from the edge and taste it. If you have a meat thermometer check the internal temperature, which should be between 145dF and 150dF.
If the meat seems tender turn off the heat and let it rest in the liquid. If it does not test tender either continue cooking or, if you have started it in the morning and are ahead of serving time, leave it in the liquid and finish the cooking later. * Cooking the Vegetables * Start 1 hour before serving. Traditionally, all the vegetables for a corned beef dinner are cooked in the pot with the meat. I have long since decided that the vegetables look and taste better if they are cooked separately in plain salted water, instead of in a briney, fatty broth. If you have sufficient pots and burners, I recommend that you follow this procedure, as each vegetable will then retain its own character and flavor. However, it is perfectly acceptable to cook the potatoes with the beef, provided you scrub them and leave them in their skins so they don't absorb the fat, and to use only one extra pot, first putting in the longest-cooking vegetables (the onions and carrots), then the turnips, and finally the cabbage. Or, if you have a large pot and a steamer, put the onions and carrots in the water and steam the turnips over them. Cook the cabbage separately. Here is a timetable for the vegetables: : ONIONS. Put in a pot with water to cover, season with 1 tblspn salt. Bring to a boil, cover, and simmer 1 hour or until crisply tender when tested with the point of a knife. : CARROTS. Follow the same procedure, seasoning the water with 2 tspns salt and 1/2 tspn marjoram. Simmer 30 minutes, or until tender when tested. : POTATOES. Scrub but to not peel. Follow the same procedure, seasoning the water with 1 tblspn salt, or simmer with the corned beef for 30 minutes or until tender. If you are planning to make corned beer hash, cook the 4 extra potatoes, otherwise allow 1 potato per person. : TURNIPS. Leave whole if small; halve or quarter if large. Follow the same procedure, seasoning the water with 3 tspns salt. Simmer for 20 minutes or until tender when tested.
: CABBAGE. Remove coarse or discolored outer leaves and cut in sixths. Put in a pot with water to cover, seasoned with 2 tspns salt; cover. Bring to a boil and boil rapidly for 10 to 12 minutes, or until just tender but not overcooked or soggy. When ready to serve, remove the beef and discard the broth as it cannot be saved for any other use. Let the beef stand on a hot platter in a warm place for 10 minutes, to firm and settle the meat. This makes it easier to carve. Surround it with the drained vegetables, the potatoes still in their skins. Do not add butter. The vegetables are better plain. Slice only as much meat as you need, keeping the rest in one piece for future use. (Corned beef hash, or cold corned beef sandwiches). Serve with a variety of mustards, horseradish, and, if you have any, good homemade pickles.
How To make Corned Beef and Cabbage, Boiled By James Beard, Chef's Videos
How To Make Smoked Chicken | Chef Rodney Scott
Watch James Beard Award-winning pitmaster Rodney Scott show you how to make a smoked chicken.
MASHAMA BAILEY MASTERCLASS OVERVIEW Is It Worth It? Southern Cooking
Mashama Bailey Masterclass Review -This video contains an affiliate link to Masterclass, and I will make a small commission if you purchase a membership after clicking on my link. Join Here ➥ - Thanks in Advance
Through her award-winning Savannah restaurant, The Grey, Chef Mashama Bailey has brought worldwide acclaim to the rich, layered traditions of Southern cooking. Now the James Beard Award–winning chef is showing you traditional and reimagined techniques and recipes for nutritious, flavorful Southern dishes. From pork shank and collard greens to succotash, gumbo, and grits, explore a world of history, texture, and taste.
Helping to reshape perceptions of Black, Southern culinary traditions, Chef Mashama Bailey draws inspiration from her grandmothers’ kitchens and recipes passed down through oral histories. As executive chef and partner of acclaimed Savannah, Georgia, restaurant The Grey, Mashama brings her own style to the deep, layered tastes and textures of Southern dishes.
Now the James Beard Award winner is sharing those traditions, techniques, and recipes with you. From gumbo and grits to braising and smoking, discover the history of Southern favorites and make your own mouthwatering versions right at home.
Lessons in this online class include:
• Succotash
• Pork Shank and Smoked Collard Greens
• Seafood Middlin
• Fish and Grits
• Foie and Grits
• Quail With Watermelon Molasses and Cornbread Dressing
• Pickled Oysters
• Oyster Hand Pie
• Okra Gumbo Z’Herbes
——
ADDITIONAL RESOURCES MENTIONED IN THE VIDEO:
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Greg Kocis is a New York City-based producer/songwriter, and multi-instrumentalist.
Check out his music channels here:
Stars in June | Americana, Rock & more ➥
Map Of Reality | Electronic & Experimental music ➥
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Sheila E. | Drumming & Percussion ➥
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Christina Aguilera | Singing ➥
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Dip the burrito in that sauce then shark bite it! @YuddyGangtv #biggroove #shorts
Let’s make some MF Conebread
You know got to have that MFN Conebread
America Cooks With Chefs: Portland (Episode 6)
America Cooks makes its sixth and last Kitchen Camp stop in Portland, where Chef Naomi Pomeroy heads up the highly-acclaimed menu and setting at BEAST. BEAST is known for being a “home away from home”, and the intimate setting is more reminiscent of a cabin in the mountains than a James Beard Award-winner's restaurant. We matched Naomi up with Kathy Partak, a native of Auburn, California, where the mandarins grow everywhere. Kathy is a military mom and an enthusiastic home cook who has had several knee surgeries and struggled with her weight as a result. We matched Kathy and Naomi up to create a Thai-inspired pan-seared beef, vegetables, and farfalle stir fry.
America Cooks With Chefs is a health and wellness movement that demonstrates the benefits of healthy cooking by connecting Americans with celebrity chefs, partners, and sponsors including The Clinton Foundation, James Beard Foundation, Weight Watchers, Deloitte, Barilla, Mayo Clinic, Aetna, Ora TV, and Good Housekeeping. Through an educational and entertaining next-generation cooking competition, the initiative provides content and resources to inspire people to make healthier choices in their daily lives.
For more information, visit americacookswithchefs.com.
An Online Conversation with Chef Hugh Acheson
Read It Again Bookstore is so excited to welcome local celebrity chef, Hugh Acheson! His new book- How to Cook is the perfect gift for anyone setting out on their own for the first time. Please join us November 23 at 3pm for a live conversation with Chef Hugh Acheson. You can watch this event live on our YouTube Channel or Facebook page.
You can buy Chef Hugh's books here-
Hugh Acheson-
Hugh Acheson is the chef/partner of the Georgia restaurants 5 & 10 and The National located in Athens, Empire State South in Atlanta, and The Florence in Savannah. Born and raised in Ottawa, Canada Hugh started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren't his thing. At age 15, he began working in restaurants after school and learning as much as possible.
Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine, and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous chef with famed Chef Gary Danko at Chef Danko's namesake restaurant, where he found a love of the simple, pure and disciplined, which guided him when opening his own restaurants in the years to follow.
Hugh's cookbook titled A New Turn in the South: Southern Flavors Reinvented for Your Kitchen published by Clarkson Potter, hit the bookshelves on October 18th, 2011 and won the award for Best Cookbook in the field of American Cooking by the James Beard Foundation in 2012. With inviting and surprising photography full of Hugh's personality, and pages layered with his own quirky writing and sketches, Hugh invites you into his community and his very creative world of food, and to add new favorites to your repertoire.
His second book, Pick a Pickle: 50 recipes for Pickles, Relishes, and Fermented Snacks, is a pickling swatchbook and handy kitchen reference guide.
Hugh's third book, The Broad Fork: Recipes for the Wide World of Vegetables and Fruits published by Clarkson Potter, is due out in May of 2015. It's a vegetable-centric look at cooking through the seasons.
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine's Best New Chef in 2002 and winner for Best Chef Southeast by the James Beard Foundation in 2012. In 2010 Hugh competed on Bravo's Top Chef Masters: Season 3. He currently serves as a judge on Top Chef.
How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals: A Cookbook-
An empowering collection of 100 delicious, practical recipes that will teach young adults and kitchen novices how to cook for themselves—from a James Beard Award–winning chef and author.
Acclaimed chef, TV star, and dedicated father Hugh Acheson taught his teenage daughters that cooking is an essential life skill. But he also knew that people don’t need to know how to cook like a chef to feed themselves and their friends. Really, they only need to learn a handful of skills to enjoy a lifetime of cooking.
So, in How to Cook, Hugh distills the cooking lessons that everyone should master into twenty-five basic building blocks: easy-to-grasp recipes that can turn anyone, young or old, into a confident home cook. Each of these recipes teaches a fundamental skill, such as roasting or whisking together a classic vinaigrette, and each stands alone as a stellar back-pocket basic. After laying the groundwork, How to Cook then offers recipes that expand on these foundations, whether it’s remixing the flavors of one of the basic recipes, or combining a couple of them, to show you how you can produce a lifetime’s worth of dishes.
How to Cook is the book Hugh is going to give his kids when they leave home, knowing that with these 100 recipes, they’ll be prepared to feed themselves for the rest of their lives.