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 ...
Lots of ways to cook this. My new personal favorite. This was done with a smaller piece of beef, so scale herbs and spices a bit up (not 2x!) if you are cooking a larger piece Start with a 2-3 lb piece of corned beef from a butcher. Not something cryo-vaced into a plastic bag with a spice package. Just beef, already brined/corned. Leave the fat on. 1 tsp peppercorns 1/2 tsp whole allspice 1 small cinnamon stick 3 cloves of garlic, peeled 1 tsp mustard seeds 1 tsp thyme 2-3 bay leaves 1 head of Savoy cabbage, quartered 5-6 large carrots, scrubbed, cut into 2 inch long pieces 1) Cover the beef in water, add all the herbs and spices. 2) Bring just to a boil, then simmer on low (occasional bubble) for 2.5 hours. 3) Add the carrots, simmer for 10 minutes 4) Add the cabbage, simmer for another 5 minutes 5) Remove carrots and cabbage when tender 6) check beef with fork. If tender, you are done. If not, keep simmering. 7) add cabbage and carrots back in to reheat when beef ...