Corned Beef and Cabbage


Ingredients:
4-pound corned beef brisket
3 large carrots, cut into large chunks
6 to 8 small onions, roughly chopped
1 large spring of fresh thyme and several parsley stalks tied together (optional)
1 can of beer (optional)
1 cabbage
Salt and pepper to taste

Glaze:
•1/2 cup brown sugar
•1/4 cup cider vinegar
•1/4 cup prepared mustard
•1/4 teaspoon garlic powder
•1/4 teaspoon onion powder

Method
1. Put the corned beef into a large pot with the carrots, onions, herbs and beer.
2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot.
* Cook for another one to two hours or until the meat and vegetables are tender.
4. Put the corned beef brisket in a baking pan. Combine glaze ingredients in a saucepan. Bring to a simmer and cook, stirring for 5 minutes. Spoon over corned beef and bake at 375° for about 10 minutes, basting a few times
5. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and mustard.



Horseradish Sauce
1/2 pt Whipping Cream
2 tablespoons prepared horseradish
Whip cream until it stand in peaks. Fold in horseradish.






Rouladen
Ingredients:
4 Rouladen slices or top round slices
2-3 Carrots chopped into julienne slices
2-3 Sweet Pickles cut into spears
8 Bacon
1 Onions, sliced
½ cup Boars Head  mustard
Toothpicks or string
Salt, pepper, paprika, horseradish, and garlic to taste
2 tbs flour per 1-1/2 cups juice

Step 1.
Get your ingredients together and lay your top round slices on a  
                                                    flat clean working surface. Spread mustard onto slices to cover  
Place 3-4 pieces each of bacon, onion, carrots, and pickles on each slice of  
top round. Roll your slice up starting at the thin end and use string or  
toothpicks to hold the rouladen in its shape  .




Step 2
Brown rouladens in a pan on all sides with oil.






Step 3
Fill pan up with water just until rouladens are covered
and simmer until soft (hour to hour and a half)

**Optional spices to add depending on your preference
include: salt, pepper, paprika, horseradish, and/ or garlic.
Step 4
Remove rouladens from pan and thicken juice with flour.
(2 tablespoons thickens 1-1/2 cups of liquid)
Serve with spatzel and enjoy!

















Chateaubriand Recipe
Ingredient list
4- 6 lbs Beef tenderloin
3 or 4 cloves of garlic thinly slivered (optional)
Coarse (kosher) salt and freshly ground black pepper to taste
oil




Cooking Instructions
(For this recipe, you will need a large cast iron or steel frying pan or skillet- one without wooden or plastic handle that can go inside the oven. If you don’t have one, use a medium size, lightly oiled heavy based roasting tin for the oven cooking, and a frying pan for the stove top cooking.)
Preheat oven to 450 degrees Fahrenheit (If you are using a different pan for the oven cooking, put it in the oven to get really hot.
With tip of paring knife make small slits over the beef and insert garlic slivers (optional)
Rub beef with salt and pepper
Put pan that you are using on the stove over medium/high heat and add 2 tablespoons of oil. Allow it to get very hot until it just starts to smoke.
Keeping the heat on high, pass the beef filet to the pan and quickly sear on one side, then on the other. This should only take a minute or two at the most to achieve a crusty golden seal.
Now put the pan straight into the oven (or transfer to the preheated oven pan) on the middle shelf and roast for 10 to 15 minutes depending on how rare you like it.
When the chateaubriand is ready, remove it from the oven and carefully transfer to a warmed plate and cover loosely with a piece of foil. Then leave it to rest for 15 minutes.
To Serve
Carve the beef filet in thick slices and arrange on a warm serving plate.
















Sauerbraten
Purchase a sauerbraten beef rump
roast with brine from Rolf's.
Or, to make your own brine:
combine 2 medium onions, sliced.
1/2 lemon sliced, 2 -1/2 cups water,
1- 1/2 cups red wine vinegar,
12 whole cloves,  6 bay leaves, 6 whole peppercorns, 1 tablespoons sugar, 1 tablespoon salt, and 1/4 teaspoon gound ginger. Add your rump roast, turn to coat. Cover and refrigerate about 36 hours or longer; turn meat at least twice daily.
To cook:
Remove meat, wipe dry. Strain the marinade and reserve.
Preheat your oven to 350 degrees farenheit. In a large frying pan melt 2 tablespoons of butter. When pan is quite hot place roast in pan ( be careful not to burn yourself). Sear each side of the rump so its browned on each side. Then, place roast and marinade in a deep dish ( like a casserole dish) cover and place in over for 2 hours. Turn oven to 300 degrees and cook for 1 more hour or until meat is tender.
Take pan out of over. Remove meat from pan to rest.
To make juice: combine 3/4 cup of meat juices and 1/4 water,  add 1/3 cup broken gingersnaps. cook in pan and stir until thick.

a 5 pound roast should feed about 10 people.