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May 29, 2013

Steak in Tomato Spinach Sauce

Posted by ladybug under beef, garlic, parsley, sauces, Silver Spring Kitchen, tomato, vegetables, wheat free
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sauteed beef with tomato and spinach sauce

We are moving soon. Again. Not a big move for now, just a short term local move before a bigger move. We don’t know when or where the bigger move will occur, but want to be ready, which means not signing a long term lease or making a real estate purchase. A move translates into me trying to clear out the fridge, freezer and pantry. The less I have to move that is perishable or heavy, the better. This recipe used the last big can of tomatoes from the pantry and some stray steak from the freezer. I like never-been-frozen steak straight off the grill, but if it has been frozen I don’t mind baking or broiling or smothering it in sauce. I like how the tomato and spinach made the sauce nice and rich. Serve it next to or on top of some baked spaghetti squash. I ate too much. Roll me on over to the couch!

Sauteed Steak with Tomato and Spinach

1 Tbsp extra virgin olive oil
½ medium yellow onion, roughly chopped
3 cloves garlic, roughly chopped
2 cups fresh spinach
12 – 14 ounces tomato puree
½ cup dry red wine
2 tsp dried oregano
2 tsp dried parsley
1 tsp ground thyme
1 tsp sugar or sweetener equivalent
1 ½ Tbsp butter
1 pounds thin steak
Salt and pepper to taste

Slice steak against the grain into bite-sized pieces, then season generously with salt and pepper. Set aside. Roughly chop spinach into 1-inch pieces. In medium pot over medium-high heat add olive oil. When oil is hot add onion and garlic. Cook until onion and garlic begins to brown, about two minutes. Add spinach and toss with onion and garlic until most of it wilts, about three minutes. Add oregano, parsley, thyme, tomato, sugar/sweetener and wine, then stir. Lower heat to simmer, and cook uncovered for about ten minutes until it begins to thicken. Cover sauce and cook for 20 – 30 more minutes. Set aside. Right before the simmer time is over heat a shallow saute pan over high heat. Add the butter. Just before it begins to brown add the meat and toss until coated with butter. Continue tossing until steak is cooked to desired doneness (for me about 3 minutes for medium rare). Remove from heat. Add the meat to the sauce, stir and continue simmering for about five minute. Salt to taste. Serve immediately over spaghetti squash, pasta or rice.
 

May 9, 2013

Real Taco Meat

Posted by ladybug under beef, garlic, onion, Silver Spring Kitchen, vegetables, wheat free
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real taco meat

I give up. My nagging of Big D to write a guest post here in my space and talk about some of the awesome meals he makes our family is over. I would love him to update here after he sees it and make fun of all the ‘mistakes’ I make in the ingredients and process. This is the best way I know of to goad him into talking food here. If he does, you will get a taste of his instinctive method of cooking. If he doesn’t take the bait, you still get a recipe from me that reflects a basic version of what we create, eat a lot of and enjoy. I spicing varies with every batch, but it is so easy to make a big pan of it and have it around for quick meals. You can never go wrong using a package of ground beef with this recipe. It reminds me of Texas and the two week party in San Antonio called Fiesta! It happens every April, and seeing the pictures coming out of San Antone recently, along with the memories of partying it up myself when I lived down there, gave me a serious hankering for some good taco meat. Not what you get out of a prepackaged mix, or find in a school cafeteria, but the real taco meat I grew up with, as did Big D. We like it really spicy around here, and achieve an acceptable level of spice with the wonderful smokiness of chipotle peppers in adobo sauce. They are optional, of course, but add a level of flavor Big D and I  have not found elsewhere. Big D often eats it simply as a pile of meat and cheese, occasionally with some vegetables underneath. You can see from the picture I often surround mine with sauteed veggies underneath (this time with cabbage) and top it with tomatoes, cucumber, olives and sour cream. If you look closely, you will actually see meat! The meat can of course also be served with tortillas, but we don’t keep such things around the house anymore. Take a siesta and enjoy!

Real Taco Meat

3 – 4 Tbsp bacon grease or other high heat fat
3 Tbsp cumin seeds
4 garlic cloves, crushed
1 Tbsp red pepper flakes
1 Tbsp Chili powder
1 tsp red cayenne powder
1 Tbsp cumin powder
2 chipotle peppers with 1 Tbsp adobo sauce (optional)
1 medium onion, chopped
1 ½ – 2 pounds ground beef
6 – 8 ounces amber or dark beer
1 tsp sea salt

In a large skillet over high heat add grease. When it is hot add the cumin seeds, red pepper flakes and optional chipotle peppers. Stir frequently until they begin to darken. After a few minutes add the garlic, chili powder, cayenne pepper, cumin powder and optional adobo sauce. Stir for about a minute until it too darkens. Add the onion and cook until the onions begin to sweat and brown. Add the ground beef, breaking it up into small pieces while also combining it with the onion and spice mixture. Add ½ tsp salt and continue stirring. When about half the liquid has reduced, about five to eight minutes, add the beer. Sip on the rest of the beer in the bottle. Continue cooking over high heat until the liquid reduces again. When most of the liquid is cooked off turn down to medium heat and continue cooking until most of the liquid is gone. The meat should begin searing. Drink some more beer. After searing the meat for about a minute turn down the heat to low and simmer. Taste and add more salt to preferred saltiness. Let sit with the heat off for about ten minutes before serving.
 

April 4, 2013

Cornless Corndogs

Posted by ladybug under baked, beef, bread, coconut flour, eggs, muffins, Silver Spring Kitchen, wheat free
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cornless corndogs

These are sooooo easy! Whip up a batch of coconut flour ‘cornbread’, impale the cornbread muffins with pieces of hotdog and pop them in the oven. Little B really loves corndogs, but I don’t like giving her the funky ones found in the freezer section of the store or deep fried versions at fast food restaurants. I’m not saying that when I am surrounded by a carnival, and there is a severe lack of protein or low sugar options I am going to deprive her of one. I am just saying that when I have an opportunity to give her (and myself) a more nutritious version, I am going to take it. Regardless of how nutritious I try to go, they are still hotdogs. I do try to stick with Hebrew National or uncured versions, but it is still macerated meat. Oh well. Nothing is perfect. Some day I may even figure out how to make these on a stick, but for now, they are delectable muffins. They are baked, portable picnic fare that I personally dip in yellow mustard. Living on the edge. That’s me.

Cornless Cordogs

1 batch cornless cornbread
6 hotdogs

Preheat oven to 400 degrees. Make a batch of cornless cornbread batter. Divide it equally in a 12-count muffin tin. Cut each hot dog into four pieces. Stick two pieces of hotdog in each muffin, trying to keep them away from the edges. Bake for approximately 15 minutes, until the batter is cooked and the hotdog pieces are roasted. Let cool before removing from pan. Serve immediately with mustard.
 

March 14, 2013

Dad’s Spaghetti Sauce

Posted by ladybug under beef, garlic, onion, parsley, sauces, Silver Spring Kitchen, tomato, vegetables, wheat free
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dads spaghetti sauceYou may not have noticed, but earlier this month I began a greenish/Irish theme, which will lead us up to St Patrick’s Day and beyond. Last year I covered traditional stuff like corned beef and cabbage, colcannon and the less traditional but politically symbolic white chocolate frito popcorn. This year I started with coleslaw, which has green cabbage, followed by some chicken with the green of spinach, then the Dublin Coddle, with a slightly more Irish leaning. I really enjoy St Patrick’s Day. Not only because I am about 87% Irish, or that I have a dual citizenship, or that it is another excuse to drink a little too much, but also because when I was growing up we laughingly called everything my dad made ‘Irish’. Irish popcorn, Irish fajitas, Irish potato salad, Irish steak…you get the idea. The dishes did not necessarily have a historically Irish origin, but because a big Irishman with blue eyes put effort into making it for his loved ones. My dad’s specialties were typically products from the outside charcoal grill. He cooked meat exceptionally well. Whether it was fajitas, steak, chicken or a whole passel of meats in his tower smoker – ribs, ham, turkey, roast – if it used to walk he could cook it, and it tasted great. He was the reason I rarely ever ordered steak in a restaurant until I moved out of the house. Restaurant steak always tasted salty, but not flavorful. I know most of his secrets, and I may share them one day, but today is not the day. Today I share with you his spaghetti sauce. One of his two significant non-grill, non-smoker dishes. In case you were wondering, his other dish was potato salad. Now on with the spaghetti sauce. I have done other tomato-based sauces, but this one is consistent with what he always made. Huge batches filled a big old aluminum pot that simmered on the stove top all day. It smelled heavenly, especially walking into a warm house on a cold, wet Texas day. It smelled like comfort, which is what I often sought on a wet Saturday after playing soccer or doing yard work. When I got older I helped him make it, discovering his penchant for perfectly sized chopped veggies and just the right combination of herbs. Another thing about his sauce – he rarely used fresh ingredients. I don’t consider it a good or bad thing. The sauce was always full of flavor and satisfying. He grew up during the Great Depression, which I think established for him certain habits, including the stockpile of canned and dried goods. You should have seen our pantry when I was growing up – we never failed to have fresh meat, fruit or veggies, but if we didn’t there were always canned. I still love the taste of canned spinach and pineapple – separately, of course. I recognize the canned and dried elements in this recipe. I don’t think you can beat the finished product very easily. I have made a version of this from scratch – fresh tomatoes, fresh herbs…it was good, but you know, after cooking it for so long, I could hardly tell the difference. Maybe it was because I tweaked it until it tasted like Dad’s version, or maybe because after enough cooking the fresh version tastes like the Hunt’s canned version. On top of everything else, I found a great new base to hold the sauce – broccoli slaw. In the past I have used traditional spaghetti pasta, gluten free pasta, spaghetti squash and just chopped sauteed squash. This time I saw some broccoli slaw on sale at the store – it is basically broccoli stems cut julienne and packaged with a bit of carrot and red cabbage. I microwaved it straight from the freezer for five minutes to soften, salted it then set it on a plate and topped it with sauce. The texture worked great – not pasta-y, but definitely a strong texture that worked with the sauce. It is my new favorite to pour things over. I can imagine a decadent cheesiness next time, or maybe some kind of lasagna concoction…

Dad’s Spaghetti Sauce

2 Tbsp extra virgin olive oil
1 small white onion, chopped
6 cloves garlic, crushed
1 pound ground beef, 15% fat or less
1 medium green bell pepper, chopped
3 stalks celery with leaves, chopped
1 tsp sea salt
½ tsp ground black pepper
2 Tbsp dried parsley leaves
1 ½ Tbsp dried oregano leaves
1 Tbsp dried basil leaves
42-56 ounces Hunt’s brand canned diced or plum tomatoes
6 – 8 ounces tomato paste
1 tsp truvia, or one small pinch of pure stevia
More salt to taste

In a deep stock pot heat to medium high and add olive oil. When oil is hot add onions and garlic, saute until the onion sweats (gets shiny and releases liquid). Add ground beef. Break meat up with a wooden spoon and saute until browning begins, but not until it is completely cooked. Add bell pepper, celery, salt, pepper, parsley, oregano and basil. Stir and cook until vegetables begin to soften. Add tomatoes and stir some more. Bring to a boil, cover, reduce heat and simmer for 2 hours (or more). Sprinkle in sweetener, to bring out the tomato flavor, and stir well. For an additional 30 minutes to an hour simmer with the top tipped so steam escapes. The sauce should thicken noticeably. Turn off heat and cover. Let sit until ready to serve, or cool to room temperature and refrigerate overnight. If you double or triple the recipe there will be plenty to freeze in reasonable portions. Reheat slowly on the stove top. Serve over your preferred base – either al dente pasta, spaghetti squash, or my new favorite, cooked broccoli slaw.
 

February 26, 2013

Little Cheesy Meatballs

Posted by ladybug under baked, beef, cheese, Silver Spring Kitchen, tomato, vegetables, wheat free
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cheesy meatballs_edited-1

Little B requested meatballs. Since there was some ground beef in the fridge, how could I refuse? She wanted to ‘have a conversation’ (her favorite phrase lately) about what else to include in the balls besides meat. We decided on garlic, black olives and cheese. We tossed it all into a bowl and had a blast smooshing it all together with our hands. They were just yummy, especially for me with the spicy sauce on top. Little B ate them plain with a side of veggies. I was tempted by pasta and currently in the absence of spaghetti squash, but decided to serve these meatballs over some sauteed zucchini and top with some spicy sauce, which Little B did not care for. She has a pretty diverse palate, but has not yet acquired a taste for the hot side of spicy. We will work on that. Eat up!

Little Cheesy Meatballs

2 pounds ground beef
1 cup sharp cheddar cheese, grated
¾ cup black olives, chopped
2 eggs
2 cloves garlic, crushed
1 Tbsp dried parsley leaves
1 Tbsp dried basil leaves
1 tsp onion powder
½ tsp cumin powder
½ tsp sea salt
¼ tsp black pepper, ground

Preheat oven to 350 degrees. Set out mini muffin pans to accommodate approximately 40 meatballs (large baking sheets will work too, but the cheese might leak out a bit and leave the meatballs). In a large bowl add all ingredients. Pull up your sleeves up. Using your hands, squish all the ingredients together until well combined. Mold balls to about one inch in diameter and place one in each muffin spot. Bake for about 20 minutes until bubbly. Remove and let cool about five minutes before plating and serving.

To serve the meatballs as shown in the picture, it is easy to prepare stuff while the balls are baking. For the sauce combine a small can of tomato paste and medium size can of tomatoes and chiles (or just diced tomatoes if you want mild sauce). Let simmer with a sprinkle of salt until heated through. For the zucchini, cut up squash in two-inch pieces. Heat 1 – 2 Tbsp of butter, then add zucchini. Saute with a sprinkle of salt and pepper until softened a bit, about five minutes. Add the meatballs on top of the zucchini and under the sauce.
 

August 26, 2012

Stuffed Burgers

Posted by ladybug under avocado, beef, cheese, Silver Spring Kitchen, vegetables, wheat free
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If it can all go on top, why can’t some go in the middle, too? In the world of hamburgers there is a limitless number of topping combinations and I have tried a lot of them. My go to combinations are usually the traditional bacon and cheddar, or bleu cheese with mushrooms. I am not a fan of Hawaiian themed burgers – it is my opinion that pineapple is for dessert, not for pizza or burgers. The more exotic burgers with truffles and seafood are okay, but such toppings seem to pair better with pasta. Sometimes I go for a couple of onion rings with barbeque sauce, but the sauce has to be just right. Although messy, cover my burger anytime with spicy queso dip and guacamole. I will be on it like a bee on honey. As often wont to do, I lean towards a more Tex-Mex theme for this latest dish. I have not made these in a while, so I figured it was time to do so again. These can be pretty messy if eaten on a bun, but that is okay. A good burger is always messy.

Stuffed Burgers

2 pounds ground beef
½ tsp sea salt
¼ tsp ground black pepper
½ tsp cumin
Dash dried red pepper flakes
1 Hass avocado
8 – 12 ounces shredded co-jack cheese
Salsa for serving
Fresh spinach and/or buns for serving

Combine beef, salt, pepper, cumin and pepper flakes together. Remove avocado meat from skin and roughly chop into small pieces. Divide beef into eight portions, then form portions into thin, equal sized patties. On four of the patties add 1/3 of the cheese, avocado and then 1/3 more of the cheese, leaving about ½ inch of meat around the edges. Place the other four patties over the loaded ones, then press together the edges so there is no seam. In a frying pan over medium heat add the olive oil. When oil is hot add the burgers. Cook for 5 – 7 minutes on each side, until cooked to desired doneness. The burgers will not take as long as regular burgers to cook because the cheese and avocado will heat up quickly in the middle. At the last minute add a bit more cheese to the top and cover until melted. Top with salsa on a bed of spinach (or buns) and serve immediately.

 

 
 

July 12, 2012

Greek Burgers

Posted by ladybug under beef, cheese, cucumber, dip, garlic, lime, onion, parsley, sandwich, Silver Spring Kitchen, tomato, vegetables, wheat free
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I must confess. I am a Fed. I work in a tall building in a big complex with uber security at the door and a locked work area with a bunch of cubicles around me. I am a little cog in a huge rolling maze of cogs, but I enjoy the work. Don’t get me wrong, I would prefer cooking all day, but for now I am content with my work, which is challenging and never boring. This time of year is pretty busy for me, reflected by the fact it is longer than usual between posts. I have not cooked for days, but no suffering occurred during the drought. Big D made some wonderful stuff in the evenings and there was enough for me to very much look forward to leftovers at lunch. It will be another couple of months before things slow down, so I make no promises, but I have some yummy ideas – don’t give up on me. I will persevere and post post post! Cooking relaxes me and I cannot stay away from it for long, no matter what. Take these burgers, for example. I had a burger like this at a hole in the wall restaurant somewhere in Alaska. I can’t remember where, but I was surprised how much I enjoyed it – I had expected a hockey puck with sour cream on top, but it was fresh and wonderful. With no lamb in sight my version is a tangy, filling meal that reminds me of my beloved gyros (pronounced ‘yee-rohs’ in my opinion). I had to negotiate with Little B to use the last of our Greek yogurt for tzatziki. She loves it with a little stevia, cinnamon and vanilla for dessert, but I finagled enough from her for the recipe.

Greek Burgers

Patties
½ cup parsley, finely chopped
2 Tbsp oregano, roughly chopped
½ cup mint, roughly chopped
3 cloves garlic, finely chopped
1 tsp black pepper
2 tsp sea salt
1 egg
1 Tbsp lime juice (or 2 packets True Lime) http://www.truelemonstore.com/products/true_lime
2 pounds ground beef
2 Tbsp olive oil
1 cup feta, crumbled
2 cups fresh spinach leaves, stems removed
1 English cucumber, sliced in ¼” coins
1 tomato, sliced
½ red onion, thin julienne

Tzatziki
1 cup cucumber, peeled and finely chopped
1 ½ cups Greek yogurt
1 clove garlic, crushed
2 tsp parsley, finely chopped
2 tsp mint, finely chopped
2-3 tsp lime juice
1 Tbsp olive oil
½ tsp sea salt
¼ tsp black pepper, finely ground

First make the tzatziki – doing it right before the meal works, but doing it the day before is better. Combine all ingredients together. Chill until time to serve. For patties whisk together the first eight ingredients. Pour mixture over ground beef in large bowl. Remove your rings, bracelets and watches, then get your hands dirty making sure the egg mixture is well combined with the beef. Squish it and squeeze it until all the herby bits are distributed. Form meat into patties about 4” wide and 1” deep. In large frying pan heat the oil over medium high heat. Add patties and cook until seared, about five minutes. Flip patties and sear the other side. Cover and cook to desired doneness. On a bed of spinach and a layer of cucumber coins (either on a bun or directly on a plate) place a patty. Layer toppings – tomato slices, a glop of tzatziki, feta crumbles and onion. Dig in!
 

May 26, 2012

Smoky Meat Pucks

Posted by ladybug under beef, cheese, eggs, garlic, onion, Silver Spring Kitchen, wheat free
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I was originally inspired to make meatballs, but when kids are involved who were asking for hamburgers on buns, I compromised and made pucks – either small burgers or smushed meatballs – however you want to think of them. Since the meatball craving included a desire for smoky flavors I automatically turned to paprika and cheese with a bit of a bite. It felt wonderful to fill our new apartment with the smell of onion and garlic and spices. I also had a blast exploring our local Trader Joe’s to find ingredients. I have not lived near one for years, and cherish the fact there is one on my route home from work. This morning as I write about making the pucks I cannot detect a hint of dinner’s aromas in the apartment, but am glad there are a couple of pucks left to heat up and eat along with the morning eggs. I am eager to further break in our new-to-us kitchen with more smells today! Stay tuned! I’m baaaack!

Smokey Meat Pucks

2 pounds 80/20 ground beef
½ small onion, diced
4 garlic cloves, diced
1 egg
2 Tbsp butter
2 tsp dried paprika flakes
2 tsp dried basil
1 tsp sea salt
1 cup pepper jack cheese

In a medium frying pan melt 1 Tbsp of butter over medium high heat. Add onion and garlic. Cook until it is all a dark caramelized color. Set aside. In a bowl place the ground beef, egg and spices*. Add the onions and garlic. Roll up your sleeves and use your hands to blend together all the ingredients. Form meat into thick, small 2-3” patties. Melt the remaining butter in a frying pan over medium high heat. Cook the patties to desired doneness – about five minutes, including flipping, for medium. Plate and sprinkle with cheese before serving.

*This time I actually used Trader Joe’s South African Smoke Seasoning Blend, which gave it the same flavor as the spice combination I used in the list of ingredients.
 

March 19, 2012

Beef Curry

Posted by ladybug under beef, onion, Seals' Kitchen, vegetables, wheat free
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As promised to Big D weeks and weeks ago, I am trying out a spicy curry dish. He is usually the one that cooks dishes with curry sauces, but I am going to take a stab at it. His favorite is a chicken spinach concoction with curry sauce he first discovered in Anchorage, Alaska, at a little Indian restaurant. I am not going to try and copy it, since he does such a good job doing it himself, so I will aim for beefy. Trying new things is good, right? I also think my concoction went very well over saffron rice, which I was craving lately. My in-laws took a trip to Greece last summer and brought back some wonderfully strong saffron for me. Saffron is a flavor that does not go with just anything, and can actually make some foods almost sour, but I think it will be very complimentary to the beef and curry, while softening the bite of the chili. When Big D took his first bite I was sitting across the table from him – he smiled and his eyes got big as he quickly reached for his beer. I think I got it spicy enough for him!

Beef Curry

10-12 ounces tender cut beef steak, sliced into bite size strips
3 Tbsp vegetable or canola oil
½ yellow onion, cut julienne
1 pound broccoli, chopped
2 cloves garlic, crushed
1 Tbsp dried chili flakes
2 Tbsp curry powder
1 tsp ground ginger
1 cup whole milk
2 Tbsp lemon juice
1 cup long grain parboiled rice
2 ¼ cups chicken broth
1 ½ tsp salt
10-15 strands saffron

Combine broth, 1 tsp salt and saffron in a medium pot over high heat on the stove. Bring it to a boil and add rice. Cook for 20 minutes until liquid is absorbed. Let sit for about ten minutes before serving. While rice is cooking you can prepare the meat and vegetables. Add oil to electric or stove top wok on medium high heat. When oil is hot add chili flakes and garlic. As garlic begins to brown add onions and sauté until they are transparent. Add lemon juice, curry, ginger and ½ tsp salt. The spices will soak up all the oil and juice pretty quickly. Cook until the color of the mixture changes to a dark brown. If you are convinced the dish will not be hot enough for you, do what I did and stir in a squirt (about 1 Tbsp) of Sriracha hot chile sauce. Move onions to the outer edges of the wok. Add beef into the well and toss just until it begins to brown. Toss onion mixture with meat. Add milk and stir until combined. Add broccoli and cover, lower the heat and let mixture simmer for about 5 minutes. It is ready when the sauce is hot and the broccoli just tender but still bright green. Serve on top of the saffron rice.
 

March 17, 2012

Corned Beef and Cabbage

Posted by ladybug under beef, cabbage, potatoes, vegetables, wheat free
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I began the month of March with potatoes and cabbage, now I end my mostly Irish theme here on St. Patrick’s Day with the same. How can I celebrate St. Patrick’s Day in America without corned beef and cabbage? I guess I can, but I won’t! Boil, boil and boil some more! I included directions for doing the cabbage separately (boiling or sauteing) because as usual it does not fit with the meat and veggies in the crock pot. You would think a 6 quart crock pot would be big enough, but not for us! We like our cabbage in bulk! I will return now to my celebration with family and friends. Happy St. Patrick’s Day!

“May the road rise to meet you and the wind be always at your back.
May the sun shine warm upon your face and the rain fall softly on your fields.
And until we meet again may God hold you in the palm of your hand.”
-Unknown

Corned Beef and Cabbage

4 pounds corned beef
2 cups mini carrots or large carrots roughly chopped
5-7 small potatoes, halved
4 cups water
1 Tbsp pickling spices
1 head cabbage
Salt and pepper to taste

Pour water and spices into 5-6 quart crock pot. Add beef and cook on high for two hours, then turn to low. Add carrots and potatoes and cook for 4 to 6 more hours until vegetables are soft. Cut cabbage in half and remove core. Slice had lengthwise into wedges – enough to fit in one layer in a large pan with cover.

To boil cabbage: about 45 minutes before meat is done pour enough water in the pan until it is about ½ inch deep. Add some salt and bring to a boil. Place cabbage wedges in the water, lower heat to simmer and cover. Cook for about 25 minutes until tender. Gently remove from pan with a long spatula, trying to keep the wedges intact. Salt and pepper to taste.

To saute cabbage: about 30 minutes before meat is done heat large pan to medium high and add about 3 Tbsp butter. When melted spread it around the pan. Place wedges in pan and cook until browning begins. Flip wedges gently and let brown again. Cover pan and lower heat until cabbage is soft. Gently remove from pan to a serving dish, trying to keep the wedges intact. If they fall apart just go with the flow and make a pile. Salt and pepper to taste.

Serve the corned beef and vegetables with spicy brown mustard, creamy horseradish and dense, crusty bread.
 

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