Corned Beef and Parsley Sauce

Corned Beef and Parsley Sauce

Brian Knapp

“Raw” Corned Beef is simply beef (in our case brisket) that has been brined in a solution of salt, sugar, curing salt, and spices. After seven days, the brined beef is ready to be cooked. Here is my recipe (abridged from Cooking Meat), for the whole process, although at this stage in the game I assume you’ll want a pre-brined brisket and skip ahead to the poaching part.

Have a safe and happy St Patrick’s Day everyone!

Corned Beef and Parsley Sauce
abridged from Cooking Meat

Serves 8

Corned Beef

Ingredients:

4-5 lb beef brisket, from the flat end

4 L water
4 whole garlic cloves
1 ¼ cup g salt
½ cup  granulated sugar
3 tbsp curing salt
3 Tbsp pickling spice (divided)
1 large carrot, cut in large dice
1 celery stalk, cut in large dice
2 garlic cloves
1 tsp whole black peppercorns
2 bay leaves

Parsley Sauce

Ingredients

1 cup milk
¼ onion, thinly sliced
3 whole cloves
2 dried bay leaves
1 Tbsp butter, cold
2 Tbsp all-purpose flour
1 cup hot braising liquid from the corned beef
1 cup finely chopped curly parsley
2 tsp English mustard powder

Method

To brine the beef, see steps 1 and 2. If just cooking a pre-brined beef, skip to step 3.

  1. In a medium pot, bring the water to a boil over high heat. Add the garlic, salt, sugar, curing salt, and 2 Tbsp of the pickling spice, whisking to dissolve the salts and sugar. Remove from the heat and allow to cool to room temperature.
  2. Place the brisket in a nonreactive container and cover with the brine. Set a small plate on the brisket to weigh it down and keep it submerged. Cover and refrigerate for 7 days, checking periodically to make sure it’s still submerged. If needed, place another plate on top to weigh it down further.
  3. After a week, discard the brine and soak the brisket in cold water for about 2 hours, changing the water every 20 minutes to rinse off the excess salt.
  4. Place the brined beef in a pot large enough to hold it without crowding, cover with cold water, and add the remaining 1 Tbsp pickling salt, the onions, carrot, celery, garlic, peppercorns, and bay leaves. Do not add salt. Bring the brine to a gentle simmer over medium-low heat, cover, and allow to gently simmer until the meat yields when pricked with a fork, about 4 hours. Remove from the heat, cover, and allow to rest for 20 minutes before carving.
  5. While the beef is simmering, prepare the parsley sauce. In a medium saucepan over medium heat, warm the milk with the onions, cloves, and bay leaves. When the milk begins to simmer, remove it from the heat and allow to sit for 15 minutes to infuse.
  6. Melt the butter in a separate pot over medium heat. Add the flour and stir vigorously to blend. Allow this roux to cook just until golden, about 5 minutes. Strain the milk through a fine-mesh sieve into a bowl, then very slowly and gradually whisk it into the roux, until the sauce is emulsified.
  7. When all the milk has been added, whisk in the hot braising liquid. Add the parsley and mustard powder, and simmer for about 10 minutes. Remove the sauce from the heat and purée in a blender (or use an immersion blender). Pour the lovely green sauce into a gravy boat.
  8. To serve, slice the corned beef and arrange on a serving platter. Serve hot with the parsley sauce alongside.
Changes to Loyalty Program!

Changes to Loyalty Program!

News & EventsBrian Knapp

We have important news for our loyalty points members. We are updating our loyalty program to better serve all our customers. The main reason for this update is so our customers can easily accumulate points and access well-deserved rewards across all our stores and online – something that has been a challenge up until now.

Over the next two weeks we will be changing over to our new loyalty program, where every dollar spent equals 10 points (currently it is one point for every dollar spent). Once you reach 5000 points, you will get $25.00 off any purchase of $25.00 or more.  If you currently collect points when purchasing with us, your current point balance will be transferred to our new program, and the value will be reflected. For example, if you currently have 350 points, it will be reflected as 3500 points in the new system. Otherwise, the reward goal will stay the same.

We are rolling out these changes in two phases:

Phase one will start this Wednesday, March 13th online, so if you place online orders, you will see this change on Wednesday.

Phase two will happen at all three stores on Tuesday, March 19th. The staff at the stores will be able to help you and answer any questions starting that date.

We are very excited about this update, as it will make the shopping experience much smoother for you. There will also be opportunities for you to earn extra points and get rewarded more quickly – stay tuned for that as well!

Thanks everyone, I truly appreciate your loyalty!

Peter

Homemade Hamburger Helper

Homemade Hamburger Helper

RecipesBrian Knapp

Homemade Hamburger Helper
adapted from Cooking Meat

I have fond memories of eating Hamburger Helper when I was a kid. So much so that I bought a box to enjoy as an adult. Some memories are best left in the past. However, I still like the idea of a quick and easy meat sauce that can poured on top of short pasta, so here’s my version of Hamburger Helper. You and your kids will notice a difference!

Serves 6

Ingredients:

1 Tbsp + 1 tsp salt (divided)
1 Tbsp olive oil or vegetable oil
1 medium onion, cut in medium dice
½ tsp pepper
2 garlic cloves, finely diced
1 pound ground beef
1 Tbsp paprika
1 pound pasta of your choice (small noodles work best)
1 (10 ounces) can chopped tomatoes
2 Tbsp tomato paste
3 Tbsp sour cream
1 cup grated cheddar cheese
½ bunch green onion, chopped

Method:

  1. Fill a large pot with water, add the 1 Tbsp of salt, and bring to a boil over high heat.
  2. While the water is coming to a boil, set your biggest frying pan over medium heat and add the oil. When it’s hot, add 1 tsp of salt, the onions, and pepper. Turn down the heat to low, cover the pan, and allow the onions to cook, stirring every minute or so, for 5 minutes. Stir in the garlic, cover, and cook for 5 more minutes.
  3. Add the beef, then turn up the heat to medium. Using a spoon, mash the beef with a spoon so it browns all over. Stir in the paprika and cook, uncovered, for 8 minutes or until the beef is no longer red.
  4. When the water comes to a boil, add the pasta, stir, and cook according to the directions on the package until al dente. Drain and set aside.
  5. Stir the chopped tomatoes and tomato paste into the beef mixture and allow to cook for 10 minutes.
  6. Stir the sour cream into the beef mixture and turn down the heat to low. Stir until the beef is well coated and saucy, then add the drained pasta and cheese, stirring well to allow the cheese to melt into the sauce.
  7. To serve, scoop the hamburger helper into a large serving bowl and sprinkle with chopped green onions. Ta-dah!
Recipe of the Week: Choucroute Garnie

Recipe of the Week: Choucroute Garnie

RecipesBrian Knapp

This simple Alsatian dish, abridged from my book “Cooking Meat”, takes some time to make but it is rustic comfort food at its best, and truly celebrates many of the cuts the pig offers us. On the next cold night, invite some friends over and throw this popular French bistro dish in the middle of the table with a baguette, some good mustard, a jar of gherkins, and plenty of Riesling. You’ll be a star.

Serves 8 to 10

Ingredients

2 Tbsp butter (divided)
½ pound sliced bacon, cut in 1-inch dice
3 large onions, thinly sliced
4 garlic cloves, minced
1 large smoked ham hock , 1 ¼ lbs, cut in quarters (ask your butcher to cut it on the band saw)
1 small head Savoy cabbage , shredded
1 herb sachet (1 Tbsp juniper berries, 10 thyme sprigs, 6 bay leaves – all tied in a cheesecloth or a tea-ball)
2 cups sauerkraut, drained
2 cups dry white wine
4 smoked pork chops
4 large good-quality smoked pork sausages
4 weisswurst (found at German/Eastern European delis)
4 pork wieners (hot dog–style)
1 pound mini potatoes, washed
1 Tbsp sliced chives
Salt and pepper

Method:

  1. In a heavy-bottomed pot over medium heat, melt 1 Tbsp of the butter with the bacon. Add the onions and garlic and sweat until translucent.
  2. Add the pork hock, turn down the heat to medium-low, and cover the pot. Sweat for 15 minutes, then add the cabbage and herb bundle. Stirring frequently, cook for 30 minutes, or until the cabbage is translucent. Add the sauerkraut and wine, cover, and simmer for 1½ hours.
  3. Turn the heat off the cabbage and keep warm. Using a pair of tongs, remove the ham hock and cool slightly. When cool to the touch, discard the skin and the bone, and shred the meat. Add the shredded hock meat back to the pot with the smoked pork chops, smoked sausages, weisswurst, and wieners. Cover and steam for 12 to 15 minutes.
  4. While the meats are steaming, bring a medium pot of salted water to a boil over high heat. Add the mini potatoes and boil until fork-tender, 12 to 15 minutes. Drain the potatoes, return them to the pot, and toss with the remaining 1 Tbsp of butter and the chives. Season with salt and pepper.
  5. Using a slotted spoon or tongs, transfer the chops, smoked sausages, weisswurst, and weiners to a cutting board. Slice them into attractive, bite-sized pieces. Taste the cabbage, and season with salt and pepper, if needed.
  6. To serve, pile the cooked cabbage and hock-meat stew onto a large platter and arrange the smoked meats on top. Serve with the mini potatoes.

 

 

 

Chicken and Rice Soup with Ginger

Chicken and Rice Soup with Ginger

RecipesBrian Knapp

At this time of year, when winter’s grip is loosening but still hanging on, I like to make food that will warm my bones and give me the energy to push through to spring. Chicken soup fits the bill, and while I generally make a chicken soup or broth with bones, using chicken legs can increase the flavour and body. Legs have skin and fat, which carry extra flavour, and has a good amount of meat that can be shredded from the bone to add to the soup. I recommend using whole legs in your next soup!

Chicken and Rice Soup with Ginger

Serves 4-6

Ingredients

4                           whole chicken legs
1                           large onion, peeled, and cut into quarters
6 cloves                garlic, peeled
2 knobs                ginger, peeled and roughly chopped (each “knob” should be                                     thumb-sized)
2                           carrots, peeled and roughly chopped
1                           celery stalk, washed and roughly chopped
1 tbsp                   salt
1 tsp                     peppercorns
2                           bay leaves
2 cups                  cooked rice (jasmine works well, but you can use any type)

Method

  1. Place all the ingredients (except for the rice) and a large pot and fill with enough cold water to cover the ingredients by an inch.
  2. Bring the water to a boil over medium heat, then turn the heat down to low and simmer for 1.5 hours, skimming the surface of the soup often to remove impurities.
  3. Cool the soup down for 2 hours, or until the chicken is cool enough to handle. Strain the broth through a fine mesh strainer and reserve the liquid in a clean pot.
  4. Using your clean fingers, separate the skin and bone from the chicken leg meat. Add the meat to the strained broth. Discard the remaining solids from the strainer.
  5. Add the cooked rice to the broth and chicken meat and bring back to a simmer. Stir and serve immediately.
5-Spice Roasted Duck Breast

5-Spice Roasted Duck Breast

RecipesBrian Knapp

Millions of people will be celebrating Lunar New Year tomorrow, and with that celebration comes much feasting. There are the traditional dishes, such as Longevity Noodles, Steamed Whole Fish, and Sweet Rice Balls, but perhaps my personal favourite is Peking Duck. I love ordering this at restaurants because of the multi-course aspect: the crisp skin is commonly eaten first while still hot, followed by the carved meat that one wraps in thin crepes, and sometimes also served with more of the meat chopped and used in a fried rice. The rich flavour of the duck meat and the shattering crispiness of the skin are heavenly. However, true Peking duck is a very challenging dish to make at home. The preparation involves blowing air into the whole duck to separate the skin from the meat, then blanching the whole duck before hanging them to air dry to tighten the skin. The hanging duck gets brushed with honey and spices before left to dry for 24 hours.  The final step is roasting in a preferably wood burning oven until the skin is lacquered and the meat to fully cooked.

As much as I like to try to make everything myself, this is one of those dishes that is just so much better at a restaurant that knows what they’re doing. However, there’s nothing holding us back from replicating the flavour of Peking duck at home with some spices and a duck breast. Is it authentic? No, it is not. Is it delicious? Absolutely.

 Five-Spice Roasted Duck Breast with Chive Crêpes

Serves 4

Ingredients:

4                           duck breasts
to taste                 salt
1 tbsp                   Chinese Five Spice Powder (approximate amount)
2 tbsp                   honey, warmed to liquify

Chive Crêpes:
2                           large eggs
1¼ cups               milk
1 cup                    all-purpose flour
1 tbsp                   vegetable oil, plus more for cooking
Pinch                    salt
1 tbsp                   minced fresh chives

For Serving:
1 cup                    cucumber, sliced into thick matchsticks
1 cup                    green onion, thinly sliced
to taste                 hoisin sauce

 Method:

  1. Using the tip of a sharp knife, score the skin of each duck breast in a crosshatch pattern at ¼-inch intervals. Score only the skin so the fat can escape while rendering, not the meat. Season the meat with salt and pepper, then sprinkle lightly all over with the five-spice powder. Set the duck, skin side down, in a large frying pan, place over medium-low heat, and allow the duck to warm and cook slowly for about 10 minutes.
  2. Meanwhile, prepare the crêpes. Combine all the ingredients in a large bowl and whisk vigorously until a smooth batter forms. In a small non-stick frying pan, heat a little oil over medium heat, using a paper towel to spread the oil around the base of the pan. When hot, add a stream of the batter until it just coats the bottom of the pan. Allow the batter to set (about a minute), before flipping to finish cooking for another 30 seconds or so. Transfer the crêpe to a plate and cover with a clean towel. Repeat the process until all the batter is used.
  3. At the 10-minute point, turn the duck breasts over and brush each skin with the honey. Turn up the heat to medium-high and cook for 1 to 2 minutes more. Transfer the duck breasts to a plate and allow them to rest.
  4. To serve, thinly slice the duck breast and arrange on a platter. Serve with the warm crepes, the vegetables, and the hoisin for dipping/spreading. Enjoy!
All-Beef Chili Recipe

All-Beef Chili Recipe

RecipesBrian Knapp

Nothing cures the winter blues like a bowl full of chili! Invite your friends and family over to your very own chili cookout! Warm your bellies and your kitchen with this slow cooked pot of simmered spicy beef. Heck, you could even make a bread bowl out of one of Blackbird’s Kensington White Sourdoughs and fill it up with this recipe – you’re the boss!

All Beef Chili
adapted from Cooking Meat

Serves 6-8

2 pounds ground beef
3 Tbsp vegetable oil (divided)
1 medium onion, finely diced
2 Tbsp minced garlic
1 celery stalk, finely diced
½ red bell pepper, seeded and finely diced
2 Tbsp chili powder
1 Tbsp Spanish paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried oregano
⅓ cup tomato paste
⅓ cup water
Salt and pepper
1 (16 ounces) can plum tomatoes|
1 Tbsp chipotle in adobo sauce
1 heaping cup canned red kidney beans, rinsed and drained
1 cup Beef Stock
1 heaping cup canned black beans, rinsed and drained
3 Tbsp chopped cilantro
1 tsp brown sugar
1 Tbsp lime juice

 

Method

  1. In a large pot over medium heat, brown the beef in 2 Tbsp of the oil. Once brown, drain off the excess oil, transfer the beef to a plate, and set aside.
  2. Return the pot to the heat and add the remaining 1 Tbsp oil. When the oil is hot, add the onions and sweat until translucent, about 5 minutes. Add the garlic and sweat until fragrant, about 2 minutes. Add the celery and bell peppers and continue cooking and stirring for another few minutes.
  3. Turn down the heat to low, stir in the chili powder, paprika, coriander, and cumin, and cook for 5 minutes, or until fragrant. Finally, add the tomato paste and water, stir well and simmer, uncovered, for 10 minutes. Season with salt and pepper.
  4. Pass the tomatoes and chipotle peppers through a food mill or food ricer. (If you don’t have one, use a food processor—but the seeds may add a bitter taste to your chili.) Add this puréed tomato mixture, the cooked beef, kidney beans, and stock to the pot and stir well to combine. Bring the chili to a simmer over low heat, cover, and simmer for 1¾ hours. Stir occasionally, to prevent the meat from sticking to the bottom.
  5. Add the black beans and cilantro, then stir in the sugar and lime juice. Season to taste: the chili should be tangy and spicy with a hint of sweetness. Cook until the beef is tender, about 15 minutes.
  6. To serve, pour the chili into a large serving bowl and pass the bowls.

Note: Chili, like people, improves with age. Make this recipe a day or two before serving and refrigerate to allow the flavor to develop.

Oven Baked Crispy Chicken Wings

Oven Baked Crispy Chicken Wings

RecipesPeter Sanagan

One of the challenges with making wings at home is how to get them crispy. Air-fryers have certainly made that step easier, but what if you don’t have that appliance? I learned a trick years ago to make super crispy chicken wings in a regular oven, and I’m here to tell you this is a game changer.

The following recipe is adapted from the one in “Cooking Meat”, my cookbook all about meat. If you like this recipe, you should really get yourself a copy of the book, available at all fine booksellers. Crispy wings aren’t the only secrets I divulge in there!

Crispy Baked Chicken Wings

Serves 6-8

1 Tbsp vegetable oil
4 pounds chicken wings, split between drumettes and flats

2 Tbsp baking powder (divided)

3 tsp salt (divided)

1½ tsp pepper (divided)

½ cup butter, cold, diced

½ cup Frank’s RedHot sauce

 Method

  1. Preheat the oven to 250°F. Set a wire baking rack over a baking tray and rub it with a bit of vegetable oil.
  2. Divide the wings between two medium bowls. Divide the baking powder, salt, and pepper evenly between each bowl. Toss the wings well to coat them thoroughly.
  3. Arrange the wings on the wire rack, leaving room between them so the hot air can circulate freely. Bake for 30 minutes.
  4. Turn up the oven to 425°F and cook the wings for another 50 minutes.
  5. Meanwhile, make the sauce. In a small saucepan over medium heat, melt the butter with the hot sauce, stirring until emulsified. Remove from the heat and set aside.
  6. To serve, place the wings in a large bowl, pour the sauce over top, and toss to coat. Serve immediately.
Baked City Ham with Ginger Beurre Blanc

Baked City Ham with Ginger Beurre Blanc

RecipesPeter Sanagan

There are few roasts more delicious – or simple - than a smoked ham. A good smoked ham is ready for the oven—all you need are some cloves and a roasting pan. The ginger beurre blanc in this recipe is definitely an indulgence, and completely unnecessary, which makes it that much more enjoyable.  

Baked Ham with Ginger Beurre Blanc

Serves 10 to 12

1 (about 10 pounds) smoked ham, skin-on and bone-in
20 whole cloves
3 tbsp vegetable oil
2 cans (each 355 mL) ginger ale (divided)
1 cup water
1 cup white wine
3 Tbsp chopped fresh ginger
4 thyme sprigs
2 bay leaves (dried is fine)
Salt and pepper
½ cup butter, cold, diced

Method:

  1. Preheat the oven to 325°F.
  2. Using a sharp knife, score the skin of the ham in a crosshatch pattern at 2-inch intervals. Press a clove into every second X of the crosshatch. Rub the ham with the oil.
  3. Set the ham on the baking rack and pour 1 can of ginger ale and the water into the roasting pan. Cover the ham with aluminum foil and bake until hot all the way through, about 2 hours. A meat thermometer inserted in the ham should read 150°F.
  4. Remove the foil and bake until the skin is dark golden, about 30 minutes. Remove from the oven and allow to cool on the rack.
  5. While the ham is roasting, make the beurre blanc. Pour the remaining can of ginger ale into a medium saucepan over medium heat. Add the wine, ginger, thyme, and bay leaves, and bring to a simmer. Reduce the liquid to 1 cup, about 5 minutes, then turn down the heat to very low. Gradually add the butter, whisking until the sauce is emulsified. Strain the beurre blanc through a fine-mesh sieve into a gravy boat.
  6. To serve, slice the ham and arrange it on a platter. Set the beurre blanc alongside.