4 lb Corned Beef (or whatever size you have)
1 cup brown sugar, light or dark
1 or 2 bottles of Guinness Stout
Preheat oven to 300 degrees F. Trim the fat off the beef, rub the brown sugar all over the meat, including the bottom. This is kind of messy, I did it in the pan that I was going to roast the meat in. Pour the Guinness around the meat and gently over the top to wet the sugar. I lifted the meat a little so the Guinness would get underneath too. If there is a spice packet in with the beef you can add that too. Cover, bake for 2 1/2 to 3 hours. I took the meat out then and poured off most of the liquid then roasted potatoes, carrots and parsnips in a little of the Guinness liquid so they weren't overcooked, still a little crunchy.
I'm definitely going to do this again. It really gave the corned beef nice flavor, that combined with Kate's Arizona Champagne mustard was a great combo! I'll do it in the crock pot next time because I think the beef is more tender when it cooks at a lower temp for longer. Enjoy and let me know what you think! xo Mom
Monday, March 19, 2012
Friday, March 16, 2012
Orange Pistachio Grain Salad
adapted from Ellie Krieger's recipe
2/3 c brown rice
2/3 c quinoa
3 c chicken or vegetable stock
3 TBSP toasted and chopped pistachios
1 orange
10 lg fresh basil leaves, washed and sliced
1/4 c minced red onion
Dressing:
1/3 c red wine vinegar
1/4 c EVOO
1 TBSP oj
1 1/2 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
Combine the grains in the stock until fully cooked 40-45 mins. The recipe called for wild rice which would be tasty too but I found a new Near East mix of brown rice and quinoa so I used that (but not the spice pkt that comes with it). There was only 1 cup total in the box so I added another 1/3 cup of brown rice. I bet you could add another kind of grain or rice and it would be delicious. I use an electric rice cooker that cooks much faster than this says but you know when rice is done :) Cool completely.
Toast the pistachios (the recipe says to use unsalted but I only had salted and they were fine) in a small dry skillet on low for about 3 minutes stirring frequently. When you start smelling them they are ready to take off. Cool before chopping.
Grate the zest from the orange, measure 1 tsp and set aside. I would do more like a TBSP next time. Cut the top and bottom off the orange. Stand it on one end and remove the rest of the peel and white pith by cutting down the sides, following the curves of the orange. Remove each orange segment from the membrane and chop into chunks.
When the rice is cool add the orange pieces, basil, onion, pistachios and zest. Mix well.
To make the dressing, whisk together the vinegar, oj, mustard, honey and salt in a small bowl, stream in the EVOO while whisking. Pour over the rise mixture and toss.
Next time I'm also going to add orange zest to the dressing - it was a little bland to my liking. Scallions might be good instead of red onion for a change too.
We had this with grilled fish (hake) and it went nicely! Enjoy! xo Mom
2/3 c brown rice
2/3 c quinoa
3 c chicken or vegetable stock
3 TBSP toasted and chopped pistachios
1 orange
10 lg fresh basil leaves, washed and sliced
1/4 c minced red onion
Dressing:
1/3 c red wine vinegar
1/4 c EVOO
1 TBSP oj
1 1/2 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
Combine the grains in the stock until fully cooked 40-45 mins. The recipe called for wild rice which would be tasty too but I found a new Near East mix of brown rice and quinoa so I used that (but not the spice pkt that comes with it). There was only 1 cup total in the box so I added another 1/3 cup of brown rice. I bet you could add another kind of grain or rice and it would be delicious. I use an electric rice cooker that cooks much faster than this says but you know when rice is done :) Cool completely.
Toast the pistachios (the recipe says to use unsalted but I only had salted and they were fine) in a small dry skillet on low for about 3 minutes stirring frequently. When you start smelling them they are ready to take off. Cool before chopping.
Grate the zest from the orange, measure 1 tsp and set aside. I would do more like a TBSP next time. Cut the top and bottom off the orange. Stand it on one end and remove the rest of the peel and white pith by cutting down the sides, following the curves of the orange. Remove each orange segment from the membrane and chop into chunks.
When the rice is cool add the orange pieces, basil, onion, pistachios and zest. Mix well.
To make the dressing, whisk together the vinegar, oj, mustard, honey and salt in a small bowl, stream in the EVOO while whisking. Pour over the rise mixture and toss.
Next time I'm also going to add orange zest to the dressing - it was a little bland to my liking. Scallions might be good instead of red onion for a change too.
We had this with grilled fish (hake) and it went nicely! Enjoy! xo Mom
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