Spring Greens and Radish Salad with Mimosa Dressing
This light salad becomes a brunch item with the addition of the mimosa dressing. Pair it with the trout or corned beef recipe to complete your brunch menu.
This is corned beef “lite.” We have simplified the process by using a corned beef flavored paste on the brisket, that simplifies the 2 week corning process, without sacrificing taste. The beets are important in assisting the flavor, and cooking the carrots and cabbage separate lets everything be clean and bright.
Ingredients
Marinade
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dill seed
- 1 tablespoon sugar
- 3 dried bay leaves
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg
- 5 whole cloves
- 4 cloves garlic
- 3 tablespoons cider vinegar
- 1 tablespoons stone-ground mustard
Corned Beef
- 1 1 2½ pound marinated beef brisket
- 1 12 ounce local beer, the darker the better
- 1 cup fresh orange juice
- 1 onion, sliced
- 3 beets, washed, peeled, and cut into 8 wedges
- 1 head green cabbage, cut into 8 wedges
- 2 carrots, peeled, cut into 1 inch bias cuts
Preparation
Marinade
Combine all ingredients in a food processor and make a paste. Place brisket in a plastic storage bag and add paste. Rub generously and allow to marinate overnight.
Corned Beef
Preheat oven to 350 degrees. In a 9x13-inch pan, place the corned beef, ¾ of the beer, orange juice, onion, and beets. Cover and cook for 3 hours or until tender. Baste occasionally.
In another 9x13-inch pan place cabbage, carrots, and the remaining beer, plus about ¼ cup water. Cover and cook until tender, beside the corned beef pan in the last hour of cooking. Season with salt and freshly ground pepper. Serve with mashed potatoes.
Serves 4-6
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