Corned beef and cabbage
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
- 1 onion, cut into wedges
Rinse the corned beef under running water.
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef.
Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
About one hour before meat is done, add whole potatoes and carrots and let cook for about 40 minutes. Add cabbage and onion and cook an additional 20 minutes.
Remove meat from pot and let rest 15 minutes.
Slice meat across the grain. Place vegetables in a bowl and add broth from the pot.
Source: Crevolyn Wiley
Fish and chips
- 4 cod or haddock filets
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Dash of Old Bay
- Dash of pepper
- 1 bottle cold beer (Stella Artois)
- 4 large Idaho potatoes
- 3 quarts sunflower oil
- Kosher salt
In a 5-quart Dutch oven heat sunflower oil to 325 degrees and warm oven to 200 degrees.
While leaving the skin on, cut potatoes into large even strips and submerge them into a bowl of ice water. Set aside.
In large mixing bowl, combine flour, baking powder, salt, cayenne pepper, Old Bay, pepper. While adding the beer, mix well with a whisk until smooth and all lumps are removed.
Place in the fridge for 15 minutes.
Cut fish to 3-ounce portions and place in fringe next to batter.
Remove chips from ice bath and thoroughly dry removing any excess water. When oil reaches 325 degrees, submerge the potatoes in the oil.
Working in small batches, fry for 3 minutes until pale and rubbery. Remove from oil, drain and cool to room temperature.
Increase the oil temperature to 375 degrees. In small batches, fry the chips for a second time, after 2 minutes they should appear golden brown. Remove from oil and season the salt while still hot. Place in oven to keep warm.
Cool oil to 350 degrees. Lightly dredge fish with cornstarch.
A few pieces at a time, dip fish in batter and immerse in hot oil. Once fish starts to float and batter is set, flip fish and cook till golden brown, roughly 2 minutes.
Drain fish on resting rack. Serve with malt vinegar.
Source: Chateau Elan chef Cameron Udick