Boeuf au Mi-Sel -- Corned Beef

This is a dish that could have been found in one of the great restaurants of New Orleans before Hurricane Katrina !

by Richard Tuttle of North Carolina

This is a nice dish for St. Patrick's Day or any other day. Your table condiments should include a fancy mustard for the beef and cider vinegar on the cabbage. Cold beer and rye bread will take it to the top!

• 3 Pounds of Corned Beef
• 4 Carrots
• 2 Turnips
• 4 small Parsnips
• 4 small Onions
• 1 Clove of Garlic (chopped fine)

• Cooking Instructions

• Put the corned beef on to boil in a large pot of cold water. Cover the pot.
• When it begins boiling well, set it back to cook gently, and allow 3 hours or until tender.
• Two hours before serving, add the whole carrots and quartered turnips and parsnips.
• About a half hour before serving, add the onions, and the chopped garlic.
• Let the vegetables boil with the beef.
• Serve with the vegetables ranged around the rim of the platter.
• Corned beef is also served with cabbage, but never boil the cabbage in the beef as both will become indigestible.
• The meat should be as tender as a spring chicken when done.

Contact Noah at:
Noah@SemperFidelisNoah.com