event. That is a pretty good summation. I suppose I should have created a secret online identity when I started this blog. Then I could tell you all about the nepotism, lying, unfairness, lying, two-facedness, cowardliness, nepotism, and, oh, just some other ridiculum that went on. But I'll be respectful, because I received so much respect there! Let's just leave it at, when I announced that I was taking another job, the approximately 90 second conversation ended with the boss saying in a not-wishing-you-luck-at-all kind of way, "Well, good luck to you, then." No, no, no, good fucking luck to YOU and your failing business! Love, Julie.
makes about 1/2 cup
1 tablespoon black peppercorns
1 tablespoon brown mustard seeds
1 tablespoon coriander seeds
1 tablespoon hot red pepper flakes
1 tablespoon allspice berries
1/2 tablespoon ground mace (or sub nutmeg if you must)
1 true cinnamon stick (Ceylon cinnamon, not cassia), crumbled
2 bay leaves, crumbled
1 tablespoon whole cloves
1/2 tablespoon ground ginger
Heat a small dry pan over medium heat. Add peppercorns, mustard seeds, and coriander seeds and toast until fragrant. Once they start popping, they're done. Be careful not to burn - keep an eye on the mustard seeds. Dump the seeds on a cutting board and crack them with the side of a big knife. Combine with the rest of the spices.
adapted from Michael Ruhlman
8 cups water (1/2 gallon)
3/4 cup coarse sea salt or kosher salt
3 cloves garlic, minced
2 tablespoons pickling spice
2 - 2 1/2 pounds beef brisket (don't trim the fat!)
1. In a large pot or dutch oven, combine water and salt and stir until salt is dissolved. Add the garlic, pickling spice, and brisket. Place a small bowl or something else heavy to weigh the brisket down to keep it submerged. Cover and refrigerate for 1 week.
2. Remove brisket from the brine and rinse well. Wash the pot and return the meat to it. Cover with water, add 2 tablespoons of remaining pickling spice, and bring to a boil, then lower the heat to keep it at a simmer. Simmer, covered, for 2 1/2 - 3 hours. In the last half hour or so, add your whole potatoes to the pot. Turn up the heat a bit to return to a simmer and cook until the potatoes are fork tender.
You can of course eat the meat and potatoes now, or you can proceed onto the hash portion of our program:
1/4 cup finely diced fat from corned beef
1 red onion, diced
2 cups corned beef, diced
2 potatoes from corned beef boil, diced
1. Heat a large cast iron pan over medium heat and add the beef fat. Cook until light brown and getting crisp, about 5 minutes.
2. Add the red onion and sauté until soft and beginning to brown, about 5 - 7 minutes.
3. Turn up the heat to medium high and add in the potato and corned beef and kind of mash down to an even level. Let crisp up for about 4 minutes, then flip in sections to crisp the other side. Do this a few times, because you're bound to miss some spots when flipping.
4. If you want to be fancy and poach an egg, this is how: heat some salted water up in a saucepan over high heat until the little bubbles begin to form on the bottom of the pan. Lower heat to ensure it doesn't get to a proper boil. Crack your egg into a little bowl. Stir the water in the saucepan into a little whirlpool, then drop the egg into the center. Cook for 3 - 4 minutes, then remove with a slotted spoon to a little plate. Drain excess water off before placing on top of the hash. Cut into and bask in the glory of runny egg yolk.
This was originally posted at my blog, the crankin' kitchen!