Thursday, 22 March 2012

Corned Beef Coleslaw

It is best to prepare this dish the day before so that the flavours have a chance to bloom.


1 Corned Beef
2 Carrots
2 Stalks of Celery
1 Onion

The vegetables in this situation are just added to create flavour, they should be discarded once the meat is done. This would not make a good stock since the meat is very salty. The vegetables are optional.

Add water to the pot about 2 inches over the meat, bring to a boil and turn down to simmer. Let simmer for about 2-3 hours till the meat is cooked. Keep an eye on your water level, the meat should be covered. Take out of pot and let cool. Trim the fat off.



1 oz. green onion finely diced
Juice of 1 lime
¼ tsp caraway seed
¼ tsp thyme
2-3 drops rosewater
2 oz. olive oil
2 oz. cider vinegar
4 oz corned julienned (thinly sliced)

Add all ingredients and mix. Garnish with a fanned pickle.

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