Steak - corned beef colossus
There are two basic steps to corned beef: the rub, and the cooking. The rub consists of a mix of spices, and more importantly, the salt and nitrites that give corned beef its characteristic hammy flavor. For the past few weeks, I've been exhaustively poring over every step of the curing and cooking process in an effort to produce the absolute best corned beef ever .
Anyway, corned beef and cabbage is probably the most traditional St. Paddy’s Day dish there is. But you know what? For a traditional holiday dish, there sure are a lots of different ways to spin it. The corned beef can be shredded, shaved, or sliced. The cabbage can be shredded, wedged, or chunked. The brisket can be boiled, braised, or roasted. The beef and cabbage can be slow cooked together, or they can be kept separate.
The tender fillet steak is one of the most popular - and indulgent - cuts, making it perfect for extravagant dishes such as Christoffer Hruskova’s Beef fillet in burnt hay with smoked bone marrow , or in more traditional dishes, including Graham Campbell’s Fillet of beef Wellington recipe. For the ultimate treat, Tom Aikens’ recipe for the perfect Steak tartare shows off good quality beef at its best.
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