1 corned beef brisket
1 head cabbage
1 jar pickling spices
1 tea diffuser
Place corned beef in large pot. Cover with water and add tea diffuser filled with pickling spice.
Cook over medium heat all day. Should just simmer. may need to turn meat over or sometimes I put a
heat proof mug on it to hold it down. watch water level and add more as needed.
just before you are ready to eat bring the water back to a boil. Add cabbage wedges to boiling water.
Cook until tender. Remove beef and cabbage from water. Top cabbage with butter and vinegar.
Slice Cornbeef and serve with vinegar.
I don't use the other vegetables or the sauce but if you want you can.
Thursday, March 20, 2014
Tuesday, March 4, 2014
2 c. flour
2 tsp seasoned salt
3/4 tsp paprika
1/4 tsp cayenne pepper
2-4 chicken breasts - butterfly cut and pound to tenderize
1/2 c. veggie oil
1 tbsp butter
1/3 c. flour
3-4 c. milk
1/2 tsp seasoned salt
Mix milk and eggs in one dish. Mix flour, seasoned salt, 1 1/2 tsp pepper, paprika, and cayenne in another dish.
Work with one piece of chicken at a time. Sprinkle both sides with kosher salt and pepper, then place in flour mixture; coat. Place in milk mixture, the flour again (Dry / wet / dry). Place breaded chicken on clean plate and repeat with each piece.
Heat oil in large skillet over medium heat. Add butter. Drop in a few sprinkles of flour to make sure hot enough. Cook meat until edges start to look golden brown, about 2 minutes each side. Remove onto a paper towel.
After chicken is fried, sprinkle gravy flour over hot grease. Using whisk mix flour to create a golden brown roux. Pour in milk and whisk constantly. Add the seasoned salt and pepper to taste. Cook and whisk until gravy is smooth and thick. Add more milk if it becomes to thick. Add flour if not getting thick enough.
Pour gravy over potatoes and chicken, Enjoy!!