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The Chefs' Table Series TV Show

St. Patrick’s Day Cooking Demo with Chef Denise O’Neill of Eat with Jack O’Neill

Chef Denise O’Neill of Eat with Jack O’Neill restaurant demonstrates to the LIVE audience at Sons of Italy Lodge in Roslindale how brining and various spices create flavor for Corned Beef and Cabbage, the traditional Irish dinner.  Recipes below.

The Chefs’ Table Series: St. Patrick’s Day Cooking Demo with Chef Denise O’Neill of Eat with Jack O’Neill

Margery Gann of Ethos shares her nutritional tip about phytochemicals, berries, which provide anti-aging benefits and antioxidants.

Carol O’Connor co-host of the show sits down with manager Colm O’Neill to discuss the name of the restaurant and the dishes people can expect to enjoy.

RECIPES

Corned beef
4lbs Brisket
800 g (1lb 12oz) of Salt
6 litres of Water
Pickling spices
1/2 cup whole allspice berries
1/2 cup whole yellow mustard seeds
1/2 cup coriander seeds
1/2 cup of red pepper flakes
1/2 cup whole cloves
1/2 cup whole black peppercorns
2 teaspoons of ground mace
Approx 20 bay leaves
3 teaspoons ground ginger
6 – 8 cinnamon sticks
In a large, stainless steel saucepan, prepare a brine with water and salt.  Stir the brine to help the salt to dissolve.  Add in the pickling spices.  Put in the chosen cut of beef in the brine and sprinkle the top with another 4ozs (110g) of salt.  Put a cold sterilised plate on top of the beef so that none of the meat is exposed to the air.  Leave the meat in the brine for 5 days.
To Cook 
4 lbs brisket
4 large carrots, cur into large chunks
8 small onions
1 tsp dry English Mustard
6 whole black peppercorns
Bouquet Garni of fresh thyme and parsley
Put the corned beef into a deep saucepan, cover with cold water, bring to the boil and skim off the foam/scum that it generates.  Once you have all that removed, add the vegetables, simmer, covered for 3 – 4 hours until the meat is soft and tender.
For the cabbage:
1lb fresh Savoy cabbage
2 – 4 tablespoons of butter
Salt and freshly ground pepper
An extra knob of butter
Preparation:
Remove all the tough outer leaves from the cabbage.  Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain.  Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt.  Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes.  Toss again and add some salt, freshly ground pepper and the knob of butter.
Glazed Carrots:
1lb (450g) carrots
1/2 oz (15g) butter
4fl ozs (110ml) cold water
Pinch of salt
A good pinch of sugar
Cut of the tops and tips of the carrots and peel thinly if necessary.  Cut into slices 1/3 inch thick, either straight across or at an angle.  Put them in a saucepan with butter, water, salt and sugar.  Bring to the boil, cover and cook over a gentle heat until tender, by which time the liquid should have all been absorbed into the carrots, but is not remove the lid and increase the heat until all the water has evaporated.  Taste and correct the seasoning.  Shake the saucepan so the carrots become coated with the spicy glaze.
Boil or steam potatoes to serve with the above recipes.
Horseradish sauce
3 – 6 tablespoons of freshly grated horseradish
2 tsp white wine vinegar
1 tsp freshly squeezed lemon juice
1/4 tsp mustard powder
1/4 tsp salt
Freshly ground pepper
1tsp sugar
8 ozs (225 ml) softly whipped cream
Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard powder, salt, pepper and sugar.  Fold in the softly whipped cream but do not over mix or it will curdle.  Keep in fridge for 2 – 3 days covered so it does not pick up other flavours.

 

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