Corned Beef and Frosted Cabbage Wedges
|Dried hot chili pepper||1 Small|
|Whole coriander||1⁄2 Teaspoon|
|Whole allspice||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Canned beer||12 Ounce (1 Can)|
|Corned beef||3 Pound|
|Cabbage||1 1⁄2 Pound (1 Medium Head)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Dried basil leaves||1⁄2 Teaspoon|
Place bay leaf, cinnamon, chile pepper, coriander, allspice, and mustard seed in bottom of wok.
Add beer, then pour in enough water to make 2 inches liquid.
Place rack in wok over seasoned water; place corned beef on rack.
Cover wok and steam until meat is fork tender (about 2 hours), adding water to wok as it evaporates.
Meanwhile, cut cabbage into 8 wedges.
Combine mayonnaise, prepared mustard, and basil; cover and refrigerate.
When corned beef is tender, place cabbage wedges over and around meat.
Cover wok and steam until cabbage is tender-crisp (about 15 minutes).
Remove corned beef from wok, cut into slices, and arrange on a serving plate.
Transfer cabbage wedges to platter and spoon mayonnaise dressing over top of each wedge.