Wok-Steamed Corn Beef And Cabbage

Recipe Ingredients

3 lbs	1362g / 48oz	Corned beef brisket
12 oz	340g	Beer
1		Bay leaf
1		Cinnamon
1		Green chili pepper - dried
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Mustard seed
1/2 teaspoon	2.5ml	Coriander seed
1		Cabbage head
1/2 cup	118ml	Mayonnaise
1/3 cup	78ml	Yellow mustard
1/2 teaspoon	2.5ml	Ground basil

Recipe Instructions

* Use wok with steaming rack, or large heavy pan with rack and tight fitting lid.

Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed. Pour enough water to make 2 inches of liquid in bottom of wok.

Heat until steaming. Place the rack in wok. Put the corned beef on rack; cover and steam 2 hours or until meat is fork-tender. Add more water to wok to keep up to 1-1/2 or 2 inch level. Combine mayonnaise, yellow mustard and basil.

Cover and chill. Cut cabbage into 8 wedges. When corned beef is tender, place the cabbage on and around meat. Cover and steam about 20 minutes or until cabbage is still a little bit crisp. Remove cabbage and corned beef. Cut beef into slices and arrange attractively on serving platter.

Place cabbage around the beef slices; spoon the mayonnaise dressing over top of each cabbage wedge. Serve immediately.

Source:
Unknown Cookbook

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