Corned Beef and Cabbage on Fox 4!

Segment cancelled due to weather coverage 😦 I’m am booked for No Fuss French Food on April 14th…see you guys then!

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Happy St. Patrick’s Day!

Tune in to Fox 4 around 8:30 on Thursday to see me cooking Corned Beef and Cabbage LIVE!

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Traditional Corned Beef and Cabbage

1 4-5 pound pre brined brisket

2 onions cut in quarters

1 small cabbage head cut in planks

Salt to taste

Rinse brined brisket under cold water.  Place brisket in a large pot and cover with water by at least 4 inches and add quartered onions.  Place on burner set to high heat and cook until water is a rolling boil, cook for 30 minutes.  Turn burner to medium, and allow meat to boil gently cooking with lid on pot for 3 ½ hours.  Add cabbage to the top of the meat, it should be just above the water level, add more water if needed.  Place lid on pot and cook for 30 minutes until cabbage is fork tender.  Add salt if desired.  Slice meat against the grain to serve.

Corned Beef and Slaw Sandwiches

1 ½   pound of sliced corned beef, warmed

2 ½  cups shredded red cabbage

½ cup shredded carrots

2 green onions finely chopped

1 tablespoon olive oil

¼ cup apple cider vinegar

1 tablespoon honey

¼ teaspoon salt

¼ teaspoon pepper

4 whole wheat buns

Place buns, open faced on a grill pan to warm.  In a medium bowl whisk olive oil, vinegar and honey well with salt and pepper.  Add cabbage, carrots and onions and toss to coat.  Assemble the sandwiches by placing beef on the buns and a large scoop of slaw.

Corned Beef Brine

1 4-5 pound brisket

2 quarts water

1 cup sea salt

½ cup brown sugar

1 cinnamon stick

1 tablespoon mustard seeds

2 tablespoons black pepper corns

8 cloves of garlic whole

4 cloves of garlic crushed

1 teaspoon coriander seeds

1 teaspoon dried ginger

1 teaspoon dried thyme

2 bay leaves crushed

¼ cup beet juice (optional)

Put all ingredients except meat and beet juice in a large stock pot.  Boil until salt and sugar have dissolved.  Allow to cool completely.  Once water is cool, add beat juice.  Pour it over meat that has been placed in a baking dish.  Make sure meat is completely submerged.  Cover and let stand in the refrigerator for 3-4 days turning meat once each day.  Proceed to cooking instructions remembering to rinse meat in cool water before cooking.

 

 

About Lorie Fangio

I am a lifestyle advisor with a passion for connecting families Around the Table for mealtime. We are becoming a society that doesn’t even speak to each other, texting and internet relationships are the norm and it is impacting our culture. I believe the human connection as we know it, is in danger. Finding time to spend together as a family unit can be difficult especially with dual family careers and children that are often hyper scheduled. My mission is to inspire families, with a no nonsense approach to real food. Gathering Around the Table is key to the foundation of familial relationships. Sitting down to a meal is much more than breaking bread, it is a bonding ritual for families that actually protects our kids from all the dangerous stuff in the world. With tips and techniques we can all get our families Around the Table!
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2 Responses to Corned Beef and Cabbage on Fox 4!

  1. Tonni Callan says:

    FYI….chill your corned beef before slicing, otherwise it will just shred. On Mar 16, 2016 9:48 PM, “Around the Table with Lorie Fangio” wrote:

    > Lorie Fangio posted: ” Happy St. Patrick’s Day! Tune in to Fox 4 around > 8:30 on Thursday to see me cooking Corned Beef and Cabbage LIVE! > Traditional Corned Beef and Cabbage 1 4-5 pound pre brined brisket 2 onions > cut in quarters 1 small cabbage head cut i” >

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