Corned Beef and Cabbage with Horseradish Mustard Sauce

Ingredients

1 large onion, cut into chunks
1-1/2 cups baby carrots
16 small (1-inch) red potatoes (about l-1/4 pounds)
1 corned beef brisket (2 to 2-1/2 pounds)
1/2 large head cabbage (1 pound), cut into 8 thin wedges

Horseradish Mustard Sauce

1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish

Method

  1. Place onion, carrots and potatoes in a slow cooker.
  2. Drain corned beef, reserving spice packet and juices from package.
  3. Place corned beef on vegetables. Pour juices over beef and top with contents of spice packet. Add enough water to barely cover beef and vegetables (about 4 cups). Cover and cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours or until corned beef is fork-tender.
  4. Transfer corned beef to large sheet of heavy-duty foil. Wrap tightly and set aside.
  5. Add cabbage to vegetables, pushing down into liquid. Increase heat to HIGH. Cover and cook on HIGH 30 to 40 minutes or until vegetables are tender.
  6. combine sour cream, mayonnaise, mustard and horseradish in small bowl. Mix well.
  7. Reserve 1/2 cup of juices in slow cooker. Drain vegetables and transfer to serving platter.
  8. Thinly slice corned beef. Arrange on platter and drizzle with reserved juices.
  9. Serve with horseradish mustard sauce.

Makes 6 to 8 servings.

Source: Irish Cooking Bible


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Stewed Pork Ribs with Soybean Paste

Ingredients

1 piece pork ribs (about 20 oz), chop into two pieces lengthwise
1/2 tbsp sugar

Marinade

1-1/2 tbsp soybean paste (mixed with 1 tbsp oil)
1 tbsp sugar

Sauce

1 tbsp Chinese cooking wine
2 tbsp dark soy
2 star anise
1 small piece cinnamon bark
1-1/2 cup water

Method

  1. Wash pork and wipe dry. Add marinade and set aside for 1/2 hour.
  2. Cook ribs and sauce ingredients with 2 tbsp oil. Bring to a boil and stew over low heat for an hour. Keep stirring occasionally.
  3. When ribs are tender, add 1/2 tbsp sugar and continue to stew until the sauce is reduced to about 3/4 cup.
  4. Slice ribs between the bones when cool. Can be served either hot or cold.

Source: Chinese Stews


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Sautéed Foie Gras

Ingredients

10 oz small baking potatoes, peeled
1 tbsp butter
1 lb fresh foie gras, cut into eight 3/4-inch thick slices
3-4 tbsp sherry vinegar or white wine vinegar
salt and freshly ground black pepper
fresh chives, to garnish

Method

  1. Cut the potatoes into 1/16-inch slices and cover with cold water if not using immediately.
  2. Pat the potatoes dry.
  3. Melt the butter in a large frying pan over a medium heat. Make four 5-inch rounds of overlapping potato slices in the pan and press them down. Season with salt and pepper and cook for 6-8 minutes until the bases are well browned.
  4. Turn and brown the other side, for 5 minutes. Transfer to a baking sheet and keep warm in a low oven.
  5. Season the foie gras with salt and pepper.
  6. Heat a large non-stick frying pan over a high heat and cook the slices, in one layer or in batches, for 3 minutes for 3/4-inch slices, less for thinner slices, turning once.
  7. Place the potato cakes on warmed plates and top with slices of foie gras.
  8. Pour the vinegar into the frying pan and boil briefly, scraping the base of the pan, then pour the sauce over the foie gras, dividing it evenly. Garnish with chives.

Makes 4 servings.

Source: French Delicious Classic Cuisine Made Easy


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Char Siu

Ingredients

1-1/2 lb center-cut pork loin, trimmed
2 tablespoons maltose or honey, dissolved with a little water

Marinade

1 tablespoon rock sugar
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon fermented red bean curd
1 tablespoon Chinese spirit (Mou Tai) or brandy
1/2 teaspoon roasted sesame oil

Method

  1. Combine the marinade ingredients. Cut the pork into 4 x 8 inch strips, add to the marinade and keep in the fridge for at least 6 hours.
  2. Preheat the oven to 425°F.
  3. Put a baking dish filled with 2-1/2 cups boiling water in the bottom of the oven.
  4. Drain the pork, reserving the marinade. Put an S-shaped meat hook through one end of each strip and hang from the top rack.
  5. Roast for 10-15 minutes, then baste with the marinade. Reduce the heat to 350°F and roast for 8-10 minutes. Cool for 2-3 minutes, then brush with the maltose and lightly brown under a broiler for 4-5 minutes, turning to give a charred look around the edges.
  6. Cut the meat into slices.
  7. Pour 3/4 cup liquid from the baking dish into the marinade. Bring to a boil and cook for 2 minutes. Strain and pour over the pork.

Makes 4 servings.

Source: The Food of China


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Fried Shrimp in Rice Liquor Sauce

Ingredients

8-10 shrimp
30 g cloud ear fungus (雲耳)
1 clove garlic, chopped
1 tbsp diced spring onion

Seasoning

1/4 tsp salt
dash of pepper
1/2 tsp cornstarch

Rice Liquor Sauce

2 tbsp rice liquor (酒醸)
1/2 cup chicken stock
2 tsp sugar
1/4 cup Chinese Shaoxing wine
1/2 tsp salt

Thickening

1 tsp cornstarch (dissolve in 2 tbsp water)

Method

  1. Discard heads of shrimp, then remove shell except the tail part. Wash and wipe dry.
  2. Slit shrimp at the back and thread tail through.
  3. Mix shrimp with the seasoning. Blanch in hot oil. Remove and set aside.
  4. Soak and wash fungus. Drain.
  5. Saute garlic in 2 tbsp oil. Add shrimp and fungus. Stir-fry briefly. Add rice liquor sauce ingredients and cook until almost done.
  6. Add thickening solution. Remove to serving platter when sauce thickens.
  7. Sprinkle diced spring onion and serve.

Source: Home Cooking Made Easy


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