| Servings: | 8-10 |
| Ingredients: | 1 corned beef brisket, about 4 pounds |
| Instructions: | TIP: Place corned beef in large stockpot. Wash orange, with peel on, then roll around on the counter, pressing down to release the juice inside. Push whole cloves into the orange, scattering them randomly. Cut orange in half, gently squeeze some of the orange juice onto the corned beef and place clove studded orange halves in the pot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain. About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards. |
| Servings: | 8 |
| Ingredients: | 2 1/2 pounds parsnips 2 tablespoons butter or bacon fat 3 tablespoons vegetable or chicken stock salt and pepper to taste pinch of nutmeg |
| Instructions: | Pre-heat oven to 375°F (or whichever temperature you need to cook the meat course of your meal). Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place parsnips in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes. Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips, which is fine if you too are cooking a meat main course along with this side dish. |
| Servings: | 4 |
| Ingredients: | 1 pound Yukon Gold or other yellow-fleshed potatoes, peeled |
| Instructions: | 1. Place the potatoes in a deep saucepan and cover with cold water to a depth of 2". Cook uncovered over high heat until the potatoes can be easily pierced with a knife, about 20 minutes. 2. While the potatoes cook, steam the broccoli and leek until the broccoli is very soft, about 15 minutes. Drain in a colander. 3. Drain the potatoes and place them in a deep bowl. Using a sturdy fork, mash the potatoes into roughly 1" chunks. Add the broccoli and leek, mashing until only small lumps of the broccoli remain. Add the milk, 2 tablespoons at a time, mashing until the texture is pleasing to you. Season to taste with salt and pepper. 4. In a small saucepan, melt the butter over medium heat until it is golden brown, 1 to 2 minutes, taking care it does not burn. Stir in the mace. 5. To serve, spoon the smashed potatoes into a serving bowl. With the back of the spoon, smooth the top, leaving several shallow indentations. Drizzle the butter, letting it pool in the hollows. Serve immediately. |