Tag: beef
Smoked Corned Beef and Cabbage
Smoked Corned Beef and Cabbage
Corned beef is probably my favorite processed meat. I only ever really get to gorge upon it once a year during the month of March. Well, it’s March, so it’s that time. So I decided to smoke one instead of boiling it like everyone else. What I’ve learned from this is that smoking corned beef is the only way to go. Anybody that boils or crockpots your corned beef: the jokes on you. This ended up being hands down the best corned beef I’ve ever eaten. There’s no comparison. The brisket will take about 90 minutes a lb; needing to reach an internal temperature of 200 degrees.I decided to try and smoke a whole head of cabbage as well. I cut the yop of the vote off, creating a cap. Then I hollowed out the center and filling it with garlic and butter. I wrapped about 2/3 of the cabbage in foil so it wouldn’t turn completely black when smoking. A 3-4lb head of cabbage will take 4-5 hours to smoke. The cabbage turned out sweet and smokey, with a garlic buttery goodness.
Equipment
- foil
- Electric Smoker
- Probe Thermometer
Ingredients
- 3-5 lb corned beef brisket flat
Smoked Cabbage
- 1 head green cabbage
- 4 tbsp butter
- 2 garlic cloves
- salt
Wood Chips
- 1/2 mesquite wood chips
- 1/2 hickory wood chips
Instructions
- Rinse your corned beef of the brine. Pat dry. Let dry out in the refrigerator for 24 hours. Place on a smoking rack and sprinkle with the corned beef seasoning packet. Let sit at room temp for an hour before smoking.
- Cut the top part of the core of the cabbage off, creating a cap.
- Using a paring knife and a melon baller, hollow out the center of the cabbage.
- Stick garlic cloves and a half stick of butter inside the cabbage.
- Place the cap back on the head of cabbage.
- Wrap 2/3 of the cabbage in foil.
- Preheat your smoker to 250 degrees. Place the corned beef and head of cabbage in the smoker. The corned beef with take about 90 minutes per lb, with an internal temperature of 200 degrees. The head of cabbage will take 4 1/2 – 5 hours.
- Let the corned beef rest for 30 minutes before slicing.
Crying Tiger Beef
Crying Tiger Beef
How did crying tiger beef gets it’s name? The legend says that the dish is so good that it could make a tiger cry. The slices of beef are supposed to represent the tears of the tiger. The steak itself is simply seasoned with salt and pepper, cooked medium rare. What stands out in this dish is the dipping sauce. It is harmoniously sweet, sour, bitter, and spicy. It also has a unique texture from the toasted rice powder. The dish is always served with sliced of cucumber and steamed rice.
Ingredients
- 1 lb strip steak, flank, or top sirloin
- salt and pepper
- 1 tbsp olive oil
- 1/2 cucumber thinly sliced
Dipping Sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp palm sugar
- 1 tbsp tamarind concentrate
- 2 tbsp cilantro chopped
- 2 tbsp shallots chopped
- 2 tbsp toasted rice powder
- 1 green onion chopped
- 1 tsp chili flakes
Instructions
- Mix together the dipping sauce ingredients. Set aside.
- Let your steak sit out at room temperature for an hour. Season both sides of the steak with salt and pepper.
- Heat up the cooking oil in a small sauté pan over high heat. Add your steak to the pan.
- Cook for 4 minutes a side for medium rare.
- Let the steak rest for 10 minutes before slicing.
Massaman Curry Burger
Massaman Curry Burger
Massaman curry is a beef, potato, and peanut curry. It’s one of my favorite Thai curries. So why not turn it into a burger? After pontificating during a ritual smoke session, the Lord Cheeba bestowed this recipe upon me to deliver to you.Massaman curry paste is pretty much red curry paste with cumin, coriander, cinnamon, cloves, cardamom, and nutmeg. You can make your own curry paste or buy some that is all ready made up. There’s nothing wrong with store bought curry paste. There’s many of good quality. But if you have time, I recommend making it homemade. The curry sauce is the paste simmered with coconut milk, brown sugar, fish sauce, tamarind concentrate, and peanuts. This is all ready in 5 minutes. The burger patties are seasoned with grated onions, fish sauce, and black pepper. You can either pan fry or grill them. It’s currently -30 below in MN right now, so I think I’ll pan fry. Once they are cooked to your liking, dip the patties in the curry sauce. To continue with the massaman fusion theme, I placed the burgers on a toasted potato bun, topped with fried potato slices and caramelized onions. And if you haven’t had enough potatoes, serve the burger with a side of fries.
Servings: 2
Ingredients
Massaman Curry Sauce
- 4 tbsp red curry paste
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- 1 pinch nutmeg
- 1/2 cup coconut milk
- 1/2 tbsp brown sugar
- 1/2 tbsp tamarind concentrate
- 2 tsp fish sauce
- 3 tbsp peanuts chopped
Burger Patty
- 1 lb 85% ground beef
- 3 tbsp onion grated
- 1 tbsp fish sauce
- 1 tsp black pepper
Burger Toppings
- 2 potato buns toasted
- 1/4 medium white onion thinly sliced
- 1 small russet potato sliced 1/8” thick
- vegetable oil for frying
Instructions
Massaman Curry Sauce
- Mix together the red curry paste with cumin, coriander, cinnamon, cloves, cardamom, and nutmeg.
- Mix together the curry paste, coconut milk, brown sugar, tamarind concentrate, and fish sauce in a small pot over medium heat.
- Simmer for 5 minutes. Turn off the heat. Stir in the peanuts. Set aside.
Burger Toppings
- Sauté the onion in 1 tbsp of vegetable oil over medium high heat for 5 minutes. Set aside.
- Heat up 2 tbsp of vegetable oil in the same pan. Add in the potato slices.
- Fry for 3 minutes a side until crispy. Set aside.
Burger Patty
- Season the ground beef with grated onions, fish sauce, and black pepper. Form into patties.
- Heat up a sauté pan or griddle over medium high heat. Add the patties to the pan.
- Pan fry the burgers for 5 minutes a side.
Burger Assembly
- Toss each of the burger patties in the massaman curry sauce.
- Place the burger on top of a toasted potato bun. Give it another scoop of the curry sauce.
- Top the burger with the fried potato slices and caramelized onions.
