Creamy Potato Leek Soup with Corned Buffalo Brisket
Cooking instructions: Thaw brisket in refrigerator. Remove from bag and place brisket and juices along with one to two cups of your favorite beer or liquid in a heavy pot. Bring juices to a boil then reduce heat to a simmer. Top the corned brisket with sliced cabbage, cover and heat through for 10 to 15 minutes. Serve with buttered potatoes, pan juices and coarse mustard.
CREAMY POTATO LEEK SOUP WITH CORNED BUFFALO BRISKET
Ingredients: (Serves 4 to 8)
5 - medium potatoes, peeled and quartered
2 - cups reserved potato water
3 - tablespoons of butter
2 - large leeks, white and light green parts sliced
3 - cloves garlic, chopped
1½ - teaspoons of black pepper
1½ - teaspoons salt
2 - teaspoons crushed fennel
1½ - cups milk
1 - tablespoon lemon
2 - cups red cabbage, thinly sliced
1 - 1 pound pkg. Corned Buffalo Brisket
chives or fennel fronds for garnish
Preparation:
Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
Strain the potatoes, reserving two cups of the potato water.
Transfer the potatoes and reserved water to a blender and puree.
In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
Transfer the leeks to the blender and puree, mixing in with the potatoes.
In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
Bring soup to a gentle boil over medium heat, stirring occasionally.
Before serving whisk in the lemon juice and adjust seasoning to taste.
Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
When I was growing up we had Corned Beef and Cabbage but once in a while mom would make "Boiled Dinner. The base for this was Corned Beef with lots of different vegetables such as potatoes, yam,rutabaga, onion, carrots, celery and whatever catches your fancy -add the cabbage last to cook until tender. Last Saturday I made a pot of Mom's Boiled Dinner with the corned buffalo. When it was finished I called some friends and said I had their dinner ready (It was 5:30) so bring a bowl over and I would send some home with them. Several came over and were happy that they didn't have to cook that night. The rest I put in containers to freeze for future meals and of course a bowl for me. Wow. I had several phone calls with folks saying they couldn't believe how good it was. Well, it was good and I retrieved two small bowls from the freezer and ate them as well. The only spice I used was powdered garlic and Mrs. Dash extra spicy mix.
Try Boiled Dinner- you won't be disappointed. The Corned Buffalo was a hit and I will be getting more.
