|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Tip: Try beef cabbage beer for more results.
1 - 8 of 8 for corned beef cabbage beer
Read the pressure ... and if desired beer. The liquid ... carrots. Wash the cabbage and cut into ... then serve as corned beef on rye with ... to serve. Serves 4-6.
Marinade corned beef in beer in refrigerator overnight. ... is cooling place cabbage in remaining water ... beef is warmed up again. Serve with veggies.
Saute onion, garlic; add celery, pepper. Add beef to saute. Add tomatoes, beef stock, beer, red wine, ... carrots, turnips, and cabbage; simmer 1 ... Add water if needed.
Soak corned beef brisket in water ... before serving. Combine cabbage, bouillon, beer, and pepper ... corned beef and serve with cabbage and mustard sauce.
Simmer the corned beef in the liquor ... During the last half hour of cooking time, add vegetables. Continue until vegetables are done. Yield: 8 servings.
Simmer beef in the beer and seasonings over ... During last 30 minutes of cooking time, add vegetables. Continue cooking until vegetables are done. Serves 8.
Place meat in a large 8 quart pot. Pour beer over meat. Add ... before carving. While corned beef is standing, add 1 cabbage wedge for each ... Serve with boiled potatoes.
Simmer 4 1/4 ... med. head green cabbage, quartered Simmer ... just cover. Add beer, onion, bay ... additional 30 minutes until vegetables are tender crisp.
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