What a week this has been! As I sit here on my desk I can barely manage
to keep my eyes open and my shoulders from drooping with fatigue. I won’t go into the gritty details here,
because really, who wants to hear about that?
Work has just been a wringer with curve balls left and right – throw in
intense technological dramas with the hard drive and you have quite the
birthday week. That’s not even to
mention the strange weather!
do) need to turn to something comforting in the kitchen. Something warm and soupy and hearty and
familiar. This doesn’t take much, after
all, when in the throes of what seems to be a purgatorial punishment I am in no
shape to go all Master Chef in the kitchen.
I take what I have and make the most of it. Which is exactly what we should do with and
in all crummy situations life throws us.
- 500 grams prepared corned beef brisket
- 2 small red onions, peeled and halved
- 1 medium cabbage, cored and sliced into 8 wedges
- 1 carrot, peeled and cubed
- 1 potato, peeled and cubed
- 1 bay leaf
- A good cracking of black pepper
in a heavy bottomed pot. Cover with
liquid – you can use stock or water, I used the liquid that came with my corned
brisket. Cracked some fresh black pepper
over, cover the pot, and place over medium low heat to cook. Check occasionally to make sure nothing is
catching on the bottom of the pot.
cabbage. Cover the pot once more and
cook until all the vegetables are done.
of the corned beef and cooking liquid were already intensely aromatic.
and slice thickly. Lay the slices on
serving bowls and cover with the soup and a portion of vegetables. Enjoy hot.
trouble. Which is more than I can say
for my poor hard drive. I used a slab of
local corned beef brisket which I had in the freezer. Along with that, I scrounged up a carrot, and
potato, and a head of cabbage. No matter
how frazzled or anxious I am, the act of tucking in a few simple ingredients
into a pot with some liquid, then leaving it to slowly but surely, and magically,
turn into a fortifying soup, gives me a sense of calm that nothing can quite
duplicate. I know that may sound odd,
but it works for me, and is much cheaper than the spa, plus you have soup
using wagyu beef brisket, which is cured for one week then slow cooked for five
hours. The famous marbling that wagyu
beef is known for makes this a meltingly tender chunk of meat. With potatoes and mounds of cabbage, and a
generous dollop of horseradish on the side, this pure comforting
sustenance. Any leftovers make
matter of getting the vegetables done and the beef heated through. If you are using fresh corned beef you just
have to adjust the cooking time above and slow cook until the beef is tender, this
could take 4-5 hours. Add the vegetables
during the final hour of cooking.
seemingly insurmountable technical hiccup.
And although the task feels absolutely daunting I am determined to take
it one step at a time and hope to see the light at the end of the tunnel
soon. Wish me luck!
note though. I am happy to share that
after hearing about my giveaway The Vanilla Company has decided to donate more
vanilla beans to be shared with you!
That means instead of one lucky winner, we will have two!! I am also giving you another week to
enter! So go ahead and leave a comment
on my vanilla bean éclairs post and get a chance to win some really lovely