Ugh...

[altivo]

Thought I was finally getting over the cold and then had some sort of relapse today. I'm tired of feeling under the weather or whatever, really tired.

Gary likes corned beef and of course it's on sale this week so I got one. Did something a little different with it by putting it into the crockpot with potatoes and carrots, and dumping a bottle of beer over it. Added some water to get enough liquid to partly cover the meat, and simmered on low for ten hours. It was extremely tender and the potatoes were tasty. (I can't always make him eat vegetarian when it's my turn to cook. This was really easy, though.) The book I consulted suggested an applesauce mustard sauce, which sounded intriguing. Normally I just serve horseradish sauce with corned beef, but I followed the directions, mixing a quarter cup of applesauce with two tablespoons of dijon. Wow, that was really tasty and went perfectly.

Off to bed, hoping to feel better tomorrow.

Comments

[octatonic.livejournal.com]

*gets you some cold meds*

Poor pony. >.<

I usually don't like alcohol in food. I mean, I like
alcohol itself to drink but in food its usually
pretty yuckey. However I've learned that my
bias involves wine related dishes. I've had
beer in stuff before, especially chili, and
it usually comes out not to bad, at least to
my palate.

Horseradish/Dijon and Applesauce sounds just
exotic enough I'm going to have to make it.

[altivo.livejournal.com]

I don't care for actual alcohol in the food either, meaning the way sometimes they tell you to pour an ounce of sherry into a soup just before serving or that sort of thing.

I do like foods that are cooked with wine or beer, though. The alcohol boils away, leaving only the other aromas and flavors. Beef cooked with red wine, as in the classic beef burgundy, is superb even though I'm not so much into eating meats any more. Likewise chicken cooked with red or white wines.

In this case, I don't think the beer much affected the corned beef. We have to admit that has a pretty strong flavor of its own already; but it did very interesting things to the potatoes, and I don't mean bad things.