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.
1 month ago