Saturday
June 16th is the 4th annual Pride Celebration in my
suburb-city of Saint Charles. I was honored to help them with the
first one a few years ago and it has a special place in my heart. Our
Pride Meal is a Crispy Corned Beef. Served with roasted Brussels
Sprouts and some carrots & onion.
This
slow cooker meal will produce a nice piece of meat with a tasty
crust! What a wonderful way to celebrate our Pride!
Ingredients
- 2-3 lbs corned beef, with packet
- 1 cup chicken broth, less depending on size of slow cooker
- 3 cloves garlic, minced
- 1 bay leaf
- 2 Tbs brown sugar
- 2 Tbs cider vinegar
- ½ tsp black pepper
Instructions
Wipe
out the cooker and spray with cooking spray. ALWAYS do this.
Open
beef, save packet, drain liquid, rinse and pat dry. Add corned beef, fat
side up, to the slow cooker.
In
small bowl, mix the minced garlic, spice packet, sugar & pepper.
Rub this into the top of the meat.
Add
the vinegar and bay leaf on the side of the corned beef and add just
enough broth to come up to only about 25%
of the way to the top of the meat.
Cook
on low for
8 hours.
Place
under a broiler (6-7 inches away) for 1-2 minutes.
If
you check about half way through and find it submerged in liquid,
ladle it out to return to right amount. Sometimes the meat packer
has pumped the meat with a water solution before packaging.
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The
Sides:
Ingredients:
1 lbs fresh Brussels sprouts1 orange
¼ cup maple syrup
Kosher salt
olive oil
Directions:
Pre heat the oven to 400 degrees.
Rinse the fresh vegetables in a vinegar bath. (About ½ cup white vinegar to a large bowl of luke warm water). Let them soak for about 5 minutes.
Line two baking pans with foil and pour a couple of tablespoons of olive oil in the bottom of each.
Rinse off the sprouts, remove any spotted outer leaves and cut as much of the stem off as possible. Then cut each length-wise. Place the cut side down in one of the pans.
When all are cut, sprinkle with kosher salt.
Now with a “zester”, zest about 2 tablespoons of just the bright orange skin over the top of the sprouts. Avoid any of the white part. If you just used the juice of the orange, it might turn bitter, however the skin has the orange oil which is sweet. You will be able to smell the aroma as you work.
Now carefully drizzle a bit of olive oil over the top.
Do the same with the maple syrup. Cover the end of the bottle with your finger so that only a small amount comes out at a time. Be sure to wipe off the bottle with a damp paper towel so you will be able to open it the next time.
Place
in the 400
degree
oven to roast for about 30
minutes.
Or until you start to see bits of brown on the outsides. The
sprouts will be crispy on the outside and golden and caramelized on
the cut sides.
Many
cooks forget that this vegetable creates a natural gas that can cause
bitterness and thus earn its bad taste reputation. When they are cut
and roasted with a touch of something sweet, this gas dissipates
leaving a wonderful aroma and taste that will draw the family to the
table.
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Garlic Roasted Carrots
and Onions
Ingredients
- 1 lbs. carrots
- 1 red onion cut into 8 wedges
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tsp salt + pepper to taste
Instructions
Oven
has preheated to 400
Peel
the carrots and cut into 2 inch lengths
Cut
the onion into wedges.
In
a large bowl, whisk together the olive oil, vinegar, lemon juice,
salt, pepper, and garlic.
Add
carrots and onions and toss to combine.
Place
carrots and onions into the second baking dish.
Roast
in the oven, uncovered, for 30-40
minutes;
until carrots are tender.
Both
vegetables should be ready at the same time.
Switch
the oven to broiler.
Carefully
remove the brisket from the slow cooker to a foil lined pan with a
rack.
Slide
under the broiler for 3 – 4 minutes to make a nice crust on the
meat.
Cut
into big slices against the grain.
If
you like: make a simple glaze:
½
cup honey
¼
cup brown sugar, packed
3
tablespoons stone ground mustard
½
teaspoon ground ginger
Mix
together in a small sauce pan and heat until well blended. Serve on
the side.
What a meal for Pride!
For our music: https://www.youtube.com/watch?v=XvSmyq8MhIQ
So proud to be my Master's slave!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
Happy
Pride!
