Since Tam had (mostly) missed it earlier -- not to mention we both like the stuff and the market had 'em on sale! -- I made corned beef brisket again. This time, the beef got a lot of company: a beet, a turnip, a red onion, purple cabbage, a couple of potatoes, carrots and -- oh, why not? -- a big container of fresh sliced mushrooms.
The resulting broth is a very deep red-brown, the cabbage gets to stay mostly purple and the end result is delightful. Color me a fan of the humble boiled beet; they come out with a rich, faintly earthy flavor that complimented the meat, the mushrooms and the other vegetables nicely. The only one that wanted any seasoning at all was the potato, which tasted a bit drab in contrast; salt and pepper fixed that up.
I saved the leftovers and the only question remaining is: soup tomorrow, red-flannel hash, or a bit of both? Tam's not as fond of beets as I am, but it was just the one, so it'll hardly dominate.
No photos. It went from pot to plate to palate to tummy in very short order.
T. R. MCELROY'S STREAMLINED TELEGRAPH KEYS
1 year ago