Shelly's Recipe

IRISH WHISKEY MARINATED CORNED BEEF WITH RED CABBAGE, CARMELIZED ONION AND APPLE CONFIT

Category: Roasts/Tenderloin - Beef

1 (1 1/2 to 2) lb lean beef brisket (flat cut or thin cut) trimmed of visible fat
1/2 tbsp salt
1/4 cup brown sugar
1 tsp garlic powder
1/4 to 1/2 tsp fresh ground pepper

Marinade:
1/4 cup Irish or other whiskey
1/4 cup soy sauce
4 cloves garlic, peeled and crushed
1 onion coarsely chopped
2 tbsp pickling spice

Combine salt together with brown sugar, garlic powder, pepper and rub on to all sides of brisket. Combine marinade ingredients together pouring into a heavy zip lock bag. Add beef brisket and seal bag. Put bag in the refrigerator and marinate brisket at least overnight or for up to two days, turning over once.

Place brisket along with all of the marinade ingredients into a Dutch oven; add cold water to cover. Bring to boil over medium high heat. Skim any foam from top of cooking liquid and cover. Reduce heat to low and cook 2 1/2 to 3 hours until meat is tender.

Remove meat from cooking liquids, allow to cool slightly then slice thinly and serve with Red Cabbage Caramelized Onion And Apple Comfit and Spicy Mustard Sauce.

Red Cabbage, Caramelized Onion And Apple Comfit
Cooking spray, butter or olive oil
1 large yellow onion, thinly sliced
1/3 cup light bodied red or white wine
2 cups chopped tart/sweet apples
3 cups thinly shred red cabbage
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 to 1/2 tsp salt

Lightly spray a medium sized nonstick skillet or saute pan with cooking spray and heat on medium heat. Add onions to pan with red wine and vinegar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and liquid has evaporated and formed a light glaze on the bottom of pan, about 10 minutes. If onions begin to stick or dry out add a little water or wine to pan.

Add cabbage, apples, brown sugar and vinegar to onions. Stirring gently, allow liquid from vinegar to dissolve brown sugar and de-glaze bottom of pan. Return foil to top of vegetables for another 3 to 5 minutes. If necessary, add a small amount of water to pan to keep vegetables from sticking and to also aid in the deglazing process. Add salt and continue to saute mixture another 1 to 2 minutes or until caramel glaze cooks down and coats onions, cabbage and apples, also adding a small amount of additional water if necessary to keep vegetables from drying out.

(Remember that once the apples and cabbage begin to cook, they will release their natural moister and you want the vegetables to be glazed not sitting in liquid.) Remove from heat and serve or cover and set aside to keep warm until ready to serve.

Spicy Mustard Sauce
1/3 cup sour cream
1/3 cup mayonnaise
2 tbsp spicy brown mustard with seeds
1/2 tsp white wine vinegar
1/2 tsp or more horseradish
Pinch salt

Mix together and refrigerate.