Instagram Post 4/29/2020
👨🍳 Cooking in the Time of COVID 👨🍳
(Click on any image to view it in high resolution.)
Some of you who are seriously into cooking will occasionally order in or pick up takeout or purchase some kind of heat-n-eat no-muss-no-fuss dinner – and after tasting only one tiny bite realize that it falls horribly short of what you could have made yourself. With one hand tied behind your back. In the dark. You know who you are.
So we “fix” it. I’m thinking about writing a cookbook detailing guidelines for making the best of a bad culinary situation. I call it “Fixing Dinner”.
Anyway, I finally made it to the supermarket for my once-every-three-weeks-because-COVID shopping spree and I bought one of those preseasoned corned beef briskets that come sealed in plastic packaging. You know, just bring it to a boil then knock it back to a simmer, add your choice of veggies, plate it up – maybe a little horseradish cream or mustard sauce on the side – take a picture, and post it on the Instagram? Jever taste one of those?
I did. But I can fix it. Watch this space.
You can never go wrong with corned beef brisket, I have several of them in the freezer right now which I bought when they were on sale. Here is a suggestion on the sauce though. Mix 1/4 cup of brown sugar with 2 – 3 tablespoons yellow mustard. After boiling the corned beef, make shallow diagonal cuts on the top of the brisket and baste with the mustard / brown sugar sauce. If you like you can pour some pickle juice over the brisket before basting with the mustard – brown sugar sauce. Place in a glass baking tray and put it uncovered in the oven on 400 for 10 minutes.