Sunday, June 9, 2013

Finally...Something New

This may not be japanese cuisine but it is still a tasty dish.

Irish Cabbage Rolls
Inspired by Diners, Drive-ins and Dives segment on Galway Bay Pub

Pickling Spice added to pre-corned (spiced) packaged beef

Spice amount can vary due to number of beefs you're working with. These amounts work well for 2 point cuts and 1 flat cut corned beef.

Prepackaged Corned Beef, point cut or flat cut (your choice)
3-5 lbs russet potatoes (Adjust amount to size of beef. Figure about 1-1/2 lbs of potatoes to 1 lb of meat. Do not substitute red or yukon gold! You need the high starch found in the russets.)

Pickling Spice
Dehydrated Onion                          2 TBSP
Mustard Seed (Yellow)                   2 TBSP
Black Pepper, Ground                    2 TBSP
White Pepper, Ground (or whole)    2 TBSP
Chili Pepper                                    2 TBSP
Allspice (whole)                              2 TBSP
Granulated Garlic                            2 TBSP
Cloves                                            2 TBSP
Black Pepper, Whole                      2 TBSP
Coriander                                      2 TBSP
Crushed Red Pepper Flakes           2 TBSP
Bay Leaves                                    4-6 Leaves

Dipping Sauce
2 cups Mayo
4 oz Stone Ground Mustard
3-4 oz Heavy Cream
Salt & Pepper
2 Tbsp Ground Yellow Mustard
2 Tbsp White Vinegar (or add to taste)

Boil 5-1/2 to 6 hours. Let cool to room temp than strip fat from meat. Chill stripped meat several hours or overnight.

Clean and boil potatoes till soft. Mash with butter.

Cut out core from cabbage and boil for 15 minutes. Let cool.

Mix up dipping sauce. NOTE: The more liquid in the dipping makes the beef and potato filling softer and more difficult to cut through the cabbage leaf without it forcing the contents out of the roll and all over the plate.

Chop cold corned beef and mix with mashed potatoes. Mix beef and potatoes with the dipping sauce. Add just enough sauce to bind the meat and potato mixture together.
Gently work cabbage leaves apart from the head. Fill leaves each with a portion of beef and potatoes. Roll up filled leaf, folding in edges as you go.

Steam for 10 minutes.