CELERIAC Cabbage and Corned Beef

CELERIAC..

one of my new favorite vegetables...or is it really considered a veg. i think it might be in the "OFFAL" category of vegetables. it's not one of the most attractive items in the produce aisle. that's probably why i had to buy one and give it a go...


i would have to say the celeriac and cabbage was my favorite part of the meal, but the corned beef was excellent as well. the combo of the two was perfect. what normally would be considered a heavy St Pattie's Holiday meal turned out to be quite a light and delicious treat for a summer evening. the lightly sauteed celeriac/cabbage mixture really kept the meal fresh and clean kind of like a warm slaw salad. one doesn't usually think of corned beef except once a year, but did you consider the leftovers?...mmmm mmm mmmm...nothin' like a good homemade corned beef on bakery fresh rye when you least expect it.


WARM CELERIAC CABBAGE SLAW
1/2 celeriac-cut the outside ugly part off. cut into 1/2" or so slices so that you can use a peeler to make some nice long strips. (you can see in the photo above)
approx 1/2 head of small white cabbage-large shred
1/2 large onion french cut.(1/2 rings will do fine, but like i french cut better)
2-4 thin sliced garlic
herbs of choice or what's on hand
a small amount of cooking liquid from main dish or just some nice chicken broth
salt and pepper AFTER it's cooked


EASY PEAZY INSTRUCTIONS
saute onion and garlic in a small amount of olive oil
add celeriac, cabbage, fresh herbs if using and small amount of broth or cooking liquid. this is where i just spooned in some of the liquid from the slow cooker corned beef. you want just enough to help cook the veg a little, but not to soak or drown them. try to keep this like a warm slaw. don't over-cook. take it off the heat before you think it's done. check for seasoning. salt after it's cooks to keep it from weeping. you'll know when it done to your liking. half my family likes it a bit crunchy and the other half likes it all the way cooked...

CROCK POT CORNED BEEF

adapted from about.com

Prep Time: 25 minutes
Cook Time: 8-9 hours
Ingredients:
•6 carrots, cut into chunks
•2 onions, chopped
•2-3 lb. corned beef brisket with seasoning packet
•12 oz. can beer (non alcoholic is fine)
•2 Tbsp. yellow mustard
•1/4 cup brown sugar
•1 cup water

Preparation:
In 4-6 quart crock pot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crock pot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crock pot and cook on low setting for 8-9 hours.
Remove corned beef from crock pot and cover with foil to keep warm if serving soon. at this point it's a bit hard to slice, but shreds great of falls into big lovely melt in your mouth chunks. i like to put it in the fridge (after eating my "fair chefs share") for a few hours or over night so that it can be easily sliced (as shown in photo)...this is truly the tasty way to cook a corned beef...no hassle and always come out prefect. it's hard not to eat half of it before it goes in the fridge, but you'll see how much easier it is to get a good slice after it's been chilled. oh...it heats up really well in the microwave, just don't over do it and you'll be fine.

warm or cold...this makes for an unlikely fabulous tasty summer meal...breakfast, lunch or dinner. i think i'll make another this week end...hmmmmmm.