Subj : St. Damien 05
To   : All
From : Dave Drum
Date : Sun May 09 2021 20:55:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Damien Pignolet's Corned Beef Salad
 Categories: Beef, Vegetables, Herbs, Sauces
      Yield: 6 servings
 
      1 kg Piece corned silverside
      1 lg Onion; peeled
      3    Cloves
      2    Carrots; coarsely chopped
      1    Celery rib; coarse chopped

MMMMM-----------------------BOUQUET GARNI----------------------------
      2    Bay leaves
      6    Parsley stalks
      4    Sprigs thyme
      3    Strips lemon zest
     10    Lightly crushed black
           - peppercorns; all wrapped
           - in muslin cloth and tied
           - with kitchen twine)

MMMMM-------------------------MAYONNAISE------------------------------
      2    Egg yolks
      1 ts (heaped) hot English
           - mustard
    150 ml Grapeseed oil
    100 ml Extra-virgin olive oil
           Aged white-wine vinegar
      5 tb Fine chopped curly-leaf
           - parsley

MMMMM---------------------------SALAD--------------------------------
    200 g  Savoy cabbage; cored, shaved
           - very thin
      1 lg Carrot; grated
      1 sm Red onion; fine shaved
      2 tb Small salted capers; soaked
           - in warm water, rinsed,
           - dried w/paper towel
           Smoked sea salt
      6 sm (to 8) dill-pickled
           - cucumbers
 
  Place the silverside in a large saucepan and cover with
  cold water. Bring to the boil, then remove the
  silverside and rinse under cold running water. Discard
  the water and wash the pan. Return the silverside to the
  clean pan, then add the onion studded with cloves,
  carrot, celery and bouquet garni and cover generously
  with cold water.
  
  Bring to the boil, then skim the surface well. Simmer
  over medium heat until tender (1½-2 hours), skimming the
  surface and topping up with extra water as necessary;
  the silverside must be immersed at all times. Transfer
  the silverside to a platter and leave to cool at room
  temperature (30 minutes), then wrap in plastic film and
  refrigerate until needed.
  
  To make the mayonnaise, whisk the egg yolks, mustard, ¼
  tsp sea salt and a generous amount of pepper in a mixing
  bowl. Slowly add the combined oils in a fine stream,
  whisking continuously and taking care not to add more
  oil before the previous addition is absorbed. Continue
  adding the remaining oil until quite thick, then
  acidulate with vinegar and season to taste. The texture
  should be thick enough to coat the salad ingredients.
  Whisk in the parsley.
  
  Trim away and discard any fat from the corned beef and
  cut into 5cm slices across the grain. Shred using your
  fingers along the natural grain of the meat into a
  mixing bowl large enough to hold all the ingredients.
  
  To make the salad, add the cabbage, carrot and onion to
  the bowl, then combine with about half the mayonnaise to
  start, folding with a tablespoon. Add more mayonnaise
  as required to produce a bound but not sloppy texture,
  keeping in mind that the vegetables will produce
  moisture as they marinate; it is better to keep the
  texture on the dry side to start.
  
  Transfer to a deep wide bowl then scatter with the
  capers and smoked salt. Serve the pickled cucumbers in
  a separate bowl since their role is to provide some
  crunchy freshness as a contrast to the creaminess of
  the salad.
  
  RECIPE FROM: https://www.gourmettraveller.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The northern part of New England is actually Canada.

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