We're getting close to the finish line. A week ago I prepared the brine according to the directions by Bruce Aidells in the March issue of Bon Appetit Magazine. This past Monday I turned the pieces of brisket over in their brine for the other half of their 8-day brine soak. Tomorrow night I'll be cooking it - and an assortment of vegetables, including, of course, cabbage. I've also purchased a pre-packaged, pre-brined corned beef brisket to cook at the same time, for comparison purposes. We've got some people coming over for dinner to help with the whole eating part of it.
Today I made the two sauces provided in the same article.
First up -
Horseradish Cream
1 cup sour cream
6 tablespoons prepared white horseradish
1 T finely chopped dill pickle
1 T chopped fresh chives or green onion tops
(Alex volunteered to pick early chives for me from our garden. He didn't pick enough the first time, so I sent him back for more. Still not enough, but I didn't want to send him back again, so I added some minced shallot instead.)
Whisk all ingredients in small bowl to blend.
Cover and refrigerate at least 2 hours. Can be made 2 days ahead. Keep refrigerated.
Pretty easy, right?
And here's the second one:
Guinness Mustard
(oops - I just realized I goofed this one up a bit. See my italics below.)
1/2 cup coarse-grained Dijon mustard
2 T regular Dijon mustard (not paying attention - I used half a cup)
2 T Guinness Stout or other stout or porter (I used a porter that Bill made)
1 T minced shallot
1 tsp golden brown sugar
Whisk all ingredients in small bowl to blend.
Cover and refrigerate. Can be made 2 days ahead. Keep refrigerated.
(The additional Dijon doesn't seem to be a problem - it tasted pretty good when I tried the mixture.)
And so those are the recipes for these two condiments. I also have a selection of mustards, including a cranberry mustard that is particularly yummy. So I think I'm all set in this department.
