Bay Leaf Recipes
Corned Beef
4-5 pound corned beef
8 Bay Leaves
5 large cloves garlic, chopped
1 tablespoon mustard seeds, bruised
2 teaspoons Cracked Black Pepper
1 tablespoon coarse (kosher) salt
3 dried hot Red Peppers (about 1
1/2" long) seeds removed, crumbled; or 1 teaspoon Crushed Red Pepper
1/2 teaspoon Ground Coriander
Tear off piece of heavy aluminum foil large
enough to wrap the corned beef completely and lay the meat on it. Combine
the bay leaves, garlic, mustard seeds, peppercorns, salt, red peppers, and
coriander in a bowl. Rub the seasonings hard into the corned beef, covering
all surfaces. Wrap the meat closely and enclose the package in a plastic
bag. Tie the bag securely at the neck, refrigerate for 3-5 days, turning it
daily. To cook: Leaving the coating of seasonings on the meat, place the
corned beef in a large pot and cover it to a depth of 2" with cold water.
Cook the meat at a barely perceptible simmer, partly covered, until it is
very tender when pierced with fork. Cooking will take from 3-5 hours. Turn
the meat occasionally and add boiling water, if needed, to keep the meat
covered. Let the corned beef partially cool, uncovered, in the broth. It
can be served warm, or it can be cooled completely, drained, wrapped, and
refrigerated.
Submitted by: A J Lewis
Two Cheese French Onion
Soup
4 onions
3 tablespoons butter
1/4 teaspoon Spice
Barn Ground Black Pepper
1 tablespoon flour
3 cans condensed beef broth
3 cups water
1 Spice Barn Bay Leaf
6-8 slices French bread
2 tablespoons Parmesan Cheese
1 cup Gruyere cheese
Thinly slice onions. Sauté onions in butter
with pepper. Sprinkle with flour and cook 1 minute. Add broth, water, and
bay leaf. cook uncovered for 30-40 minutes. Toast bread. Arrange slices
of toast on top of soup in individual bowls. Top with cheeses. Broil till
melted.
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