• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Corned Beef with Potatoes and Braised Brussels Sprouts

Tonight, Matt made dinner. Not to say that he isn’t usually involved…but tonight he did the whole thing from start to finish. It was amazing…simple but so full of flavor. It simmered all day while we lounged and relaxed. We ate in a pouring rain storm. Leftovers are in the fridge and we’re feeling warm and comforted on this chilly, rainy night.

Corned Beef with Potatoes and Braised Brussels Sprouts

Served 2 with LOTS of leftovers.
Leftover Potential: Everything keeps nice and reheats well. Make sure you keep plenty of the broth.
4 lbs brisket
salt and freshly ground pepper, as needed
3 (12 oz) cans beef broth
3 cups water
3 Tbsp corned beef or pickling spice (mine was a blend of mustard seeds, coriander, allspice, cloves, bay leaf, dill, ginger, juniper, and cayenne)
4 yukon gold potatoes, peeled
2 1/2 cups brussels sprouts, trimmed
1. Season the brisket with salt and pepper (be sure to consider the salt in the broth you’ll be using).
2. In a large pot, heat the broth, water, and corned beef spice over medium heat. Add the seasoned brisket, and bring the mixture to a simmer. Cover and simmer until the meat is mostly tender (about an hour for each pound of meat).
3. 40 minutes before the meat is finished (3/4 of the way into the cooking process), add the potatoes to the pot. With 20 minutes left, add the brussels sprouts. When all ingredients are tender, serve.

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