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Wok Steamed Corn Beef and Cabbage Recipe
Serves 4 to 6
A wok doubles as an excellent way of steaming foods. Meat, vegetables and desserts can be steamed easily. When shopping for a wok, be sure to get one that has a rack and a tight fitting lid.
Ingredients: 3 pounds corned beef brisket
12 ounces beer
1 bay leaf
1 stick cinnamon
1 green chili pepper, dried
1/2 tsp allspice
1/2 tsp mustard seed
1/2 tsp coriander seed
1 cabbage head
1/2 cup mayonnaise
1/3 cup yellow mustard
1/2 tsp ground basil
Special Equipment: Use wok with steaming rack, or large heavy pan with rack and tight-fitting lid.
Instructions: 1. Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed.
2. Pour enough water to make 2 inches of liquid in bottom of wok.
3. Heat until steaming.
4. Place the rack in wok.
5. Put the corned beef on rack; cover and steam 2 hours or until meat is fork-tender.
6. Add more water to wok to keep up to 1-1/2 or 2 inch level.
7. Combine mayonnaise, yellow mustard and basil.
8. Cover and chill.
9. Cut cabbage into 8 wedges.
10. When corned beef is tender, place the cabbage on and around meat.
11. Cover and steam about 20 minutes or until cabbage is still a little bit crisp.
12. Remove cabbage and corned beef.
13. Cut beef into slices and arrange attractively on serving platter.
14. Place cabbage around the beef slices; spoon the mayonnaise dressing over top of each cabbage wedge.
15. Serve immediately with crusty hot bread.
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