Friday, March 16, 2012

Corned beef brisket on butternut squash and leek puree

Saint Patrick's Day is just around the corner and I prepared a healthy feast just in time.  My friends that don't understand my choice of diet always sigh with pity for me when they discuss holiday meals.  What they don't realize is I have never enjoyed holiday meals as much as I do now! Let me share this years pastured corned beef recipe with you for your family to enjoy too.
-1 corned beef brisket  (pastured if available)
-32 oz. natural beef broth
-small bag of pearl onions, peeled
-1 large carrot
-1/2 head of green cabbage
-1/4 head of red cabbage
-1 large leek
-2 medium sized butternut squash
-1 Tbs. minced garlic
-granulated garlic (to taste)
-cayenne red pepper (to taste)
1. Remove brisket from brine and rinse meat thoroughly.
2. Rub minced garlic into meat.
3. Place meat into crock pot on high  with warmed beef broth.
4. Add pearl onions and large carrot chopped.
5. Wash leek and prepare (see youtube link Preparing a leek)
       Chop off dark green leaves and place in crock pot.  Finely chop the rest of the leek and set aside for later.
6. Cook covered on high the first 30 minutes, then reduce heat to low.  Cooking time will depend on the size of your brisket.  Our 2.5 pound brisket cooked for about 8 hours.
7. When you have about an hour left, add the chopped cabbage to the crock pot and bake the butternut squash in oven at 375 degrees.
        Slice squash in half and scoop out seeds. Place upside down on baking sheet with thin layer of water. This will steam the squash and soften it faster. Set aside to cool.
8. Turn crock pot down to keep warm setting when brisket is done and prepare puree.
9. Saute the chopped leek you set aside earlier at medium high heat in extra virgin olive oil for 3 minutes or until soft, adding granulated garlic to taste.
10. Add 1/2 cup of stock from crock pot to pan and saute another minute.
11. Place leek saute in food processor and blend to puree.
12. Scoop out butternut squash into food processor and continue to blend puree.
13. Plate your food by placing puree on plate first. (I added a touch of cayenne red pepper on top of the puree) Then place sliced corned beef on top of puree base.  Garnish the corned beef with some pearl onions. Plate some cabbage on the side. We also served our meal with some organic baby carrots with freshly grated ginger, parsley, and pure maple glaze.

Bon Appetite!

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