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Ask A Detroit Chef: Best Corned Beef And Cabbage Recipes

March 8, 2014 6:00 AM

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Photo Credit: Getty Images

Photo Credit: Getty Images

If you’re looking to make your own corned beef and cabbage at home, check out these recipes from two chefs in the Metro Detroit area.

Photo Credit: Getty Images

Photo Credit: Getty Images

Alex Winkler
Bread Basket Deli
26667 W. 8 Mile Road
Redford Township, MI 48240
(313) 387-4767
www.breadbasketdelis.com

Alex Winkler is the owner of Bread Basket Deli, with 12 locations throughout the Metro area. The deli is known for its famous corned beef, and sells more of it than any other restaurant in the area. The restaurant’s corned beef is cured to its specifications by United Meat and Deli, also located in Detroit. Alex has been in the business for 47 years and takes pride in serving the best in deli fare.

Bread Basket Deli’s Corned Beef and Cabbage
Serves 6 people

Ingredients:

  • 1 brisket of corned beef
  • 1 large head of cabbage
  • 5 pounds of potatoes
  • 2 pounds of fresh carrots

Directions:

    1. In a large pot, place the corned beef brisket, fill and cover with water. Cook for approximately 3 hours and test beef with fork until tender. Pull out the brisket and let it rest.
    2. Place cabbage (cut and quartered, app. 4-6 wedges) into the pot in which you cooked the corned beef.
    3. Add the potatoes (cut into quarters) and add the carrots. Cook for 35 minutes until tender.
    4. Slice the corned beef brisket; be sure to slice the brisket against the grain. Slice thin and place over the wedge of cabbage, potatoes and carrots.



Related: Best Delis Around Detroit

Cari Herskovitz Rosenbloom
Chef Cari Kosher Catering
13151 W. 10 Mile Road
Oak Park, MI 48237
(248) 770-6521
www.chefcari.com


Chef Cari Herskovitz Rosenbloom owns and is head chef at Chef Cari Kosher Catering, and graduated from the Natural Gourmet Institute of Food and Healing (NYC) in 2000. Chef Cari Kosher Catering was started when she felt the need for a “healthful modern option” for kosher food in Detroit. Her catering company is supervised under the Orthodox rabbis of Detroit. Find her at her website and on Facebook.


Beer Braised Corned Beef and Cabbage
Serves 6-8 peopleIngredients:

  • 3 pounds pickled corned beef (brisket)
  • 1 small onion peeled
  • 4 garlic cloves
  • 2 tbsp pickling spice
  • 2 bottles of Guiness or dark beer
  • 4 tbsp sugar
  • 1/2 head of cabbage cut in wedges

Directions:

  1. Pre heat oven to 300 degrees F.
  2. Sear beef in a roasting pan on all sides.
  3. Add beer and water if needed to cover.
  4. Add all ingredients except cabbage.
  5. After 3.5 hours, place cabbage wedges in liquid and braise for an additional 1.5 hours.
  6. Remove beef and slice against the grain and serve with cabbage



Corned Beef and Cabbage Egg Rolls

Ingredients:

  • 6 oz of homemade corned beef or high-quality packaged corned beef
  • 1 medium onion sliced thin
  • 1/3 head of green cabbage shredded thin
  • 1 tbsp olive oil
  • 1/4 tbsp crushed toasted caraway seeds
  • 4 egg roll wrappers

Directions:

  1. In a large skillet on medium heat, add onions and cabbage and cook until cabbage is completely soft and caramelized for about 20-25 minutes.
  2. Finely chop the corned beef and add to cabbage and mix.
  3. Add salt and pepper if needed.
  4. Roll in egg roll wrapper as indicated on package.
  5. Heat oil to 350 degrees F and fry egg rolls until golden brown.
  6. Serve immediately with mustard or Russian dressing.



Related: Best Corned Beef And Cabbage In Detroit

Liz Parker is a freelance writer and a University of Michigan graduate with a degree in Creative Writing and Literature. Her work can be found at Examiner.com and yesnofilms.com.

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