Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
1 3-4 lb corned beef. Throw away the nasty spice sack that came with it 2-3 onions, peeled 1 bunch of carrots, scrubbed, trimmed and cut in half crosswise 1 cabbage, outer layer removed, quartered (keep stem in). Try pushing a toothpick through the leaves to keep them together while cooking 4-5 potatoes, scrubbed (red, boiling, don't really care. Stay away from baking) 4-5 cloves of garlic 10-12 whole peppercorns 1 bay leaf 10 or so mustard seeds 2-3 cloves Some will also use a few juniper berries. Not me, but you can 1) Cover the beef with 1" of water and bring to a boil 2) Reduce heat to a very slow bubble, and all but the carrots, cabbage and potatoes 3) Cook for 2 hours, turning the beef every 20 minutes or so 4) Add boiling water to keep beef covered 5) Add vegetables after 2 hours 6) After 30 minutes, check veggies every 5 minutes or so, and remove when done (soft). Cabbage will likely take longest. 7) Keep cooking until beef is fork tender on both side...