Text 8603, 95 rader
Skriven 2011-03-20 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: turnips
===============
-=> Quoting Dave Drum to Nancy Backus <=-

 JW> Ha! None of those poncy English carrots. I use a proper Irish
 JW> yellow turnip

 NB> Of course, a proper Irish yellow turnip could taste right nice in
 NB> the pot, too.. if I'd had one to put in...

 DD> Uhhhhh ... a yellow turnip is a rutabaga

Yeah but people hate rutabagas on general principle so you have to
call them yellow turnips to sneak them in.

New England, Irish and the related Newfy boiled dinners are some of
the few dishes where you really need a rutabaga to make it complete.

I never got around to making a corned beef dinner for St. Paddy's
day, but reading about other people's dinners after the fact made me
crave it. So tonight I had made something similar, a Jiggs Dinner...
well sort of.

The night before I defrosted half a 7 pound pail of Naval beef and
soaked the salt meat for 12 hours in four changes of water. The
first half of that pail, which I used up a long time ago, was mostly
brisket, plate and fatty belly but the bottom half was almost all
cross cut short ribs. I started the meat in a crockpot for about
four hours. It was only then that I took stock and realized that I
had no cabbage, no carrots, only a small wedge of rutabaga and one
lousy potato! So I had to improvise: to the onions, wee bit of
rutabaga and single lonely potato I added cubes of butternut squash
and for the last 20 minutes coarsely chopped bok choy. It came out
quite nicely even though it was no longer a proper Jiggs Dinner.

I am now boiling up white navy beans in the salty crockpot juices
for a future meal.

A different way to do corn and serve brisket:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rita Meltzer's Pickled Brisket
 Categories: Jewish, Beef
      Yield: 14 Servings
 
      7 lb Brisket point
           Garlic Powder
           Meat tenderizer
      5 tb Pickling spice ground up
      5 tb Sugar
      2 ts Saltpeter
      3 tb Salt
    1/4 ts Cinnamon
 
  Trim of as much fat as possible from the meat.  Spread a layer of
  waxed paper and sprinkle both sides of meat with tenderizer and
  garlic powder. Grind up pickling spices in blender, food
  processor, or ask your butcher to grind them. Mix together with
  balance of ingredients. Place meat on large piece of waxed paper
  and spread half of mixture on top. Cover with wax paper and turn
  over and spread balance on the other side. Close wax paper and
  wrap the parcel in aluminum foil seal all sides of aluminum foil.
  Place in large plastic bag and close well. Place in refrigerator
  and let stand for 10 days turning the package over once each day.

  At the end of 10 days remove the meat from package and place in a
  large pot, cover well with water, put cover on pot and boil slowly
  for 1 to 1 1/2 hrs. Change water to fresh water cook for another
  hour or until tender.

  If desired in the last half hour of cooking you can add potatoes,
  carrots, turnip and cabbage. Slice and serve hot as a Jiggs
  dinner. Makes delicious hot or cold sandwiches.

  Saltpeter can be purchased from the pharmacist. It helps preserve
  the meat while pickling and gives it a wonderful red color.
  
  From: Rita Meltzer
 
MMMMM






Cheers

YK Jim


... Newfie Jedi: May the force be witt ya by.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)