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Corned Beef And Frosted Cabbage Wedges

  Bay leaf 1
  Cinnamon stick 1
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
135 Minutes
Ready In: 
150 Minutes

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