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Smokehaus Recipe: Corned Beef Supper with Roasted Vegetables

Unlike most grocery store corned beef, our corned beef is fully cooked and ready to go. This means that you can rip off a chunk or two before you set it on the stove to boil, and it also means that it will not release the usual amount of tallowy scuzz that a raw product is prone to do. However, because it is already cooked, you must simmer it long enough to become tender. This recipe will also work for any old corned beef brisket: just follow the raw meat’s cooking guidelines.

corned beef supper

As my mother (the finest corned beef supper-cooker in the world) advised me, the most important thing to remember is timing: the vegetables and meat need to be ready at roughly the same time.

Smokehaus Corned Beef Supper with Roasted Vegetables 

Boiled Elements: 

1 corned beef brisket – 3-4#

3 med onions

4 stalks of celery

1/4 cup of pickling spice

5-7 cloves of garlic

1 head of cabbage – we use green, but napa, bok choi, or baby bok will work

salt and pepper to taste

Roasted Elements: 

5 carrots

2 turnips

3# small white or red potatoes (roughly 1 1/2 inch diameter – but fingerlings will do)

7-10 cloves of garlic

2-4 Tablespoons of olive oil

Salt and pepper to taste

Course-chop onions and celery and peel the garlic cloves. These will contribute to the flavor of the boil, creating a sort of court bouillon effect which will season the meat, steam the cabbage, and eventually reduce into a sauce. Combine them along with the pickling spice in large stockpot and add brisket. Submerge in water, and put the whole shebang on a high-temp burner. At this point, you may add the salt, but I like to wait an hour or two and taste what the broth is doing; the meat will lend (or leach out) salt, but probably not enough. Once the mixture is boiling, reduce the heat so the broth is at a lazy bubble.

The meat will need to bathe in this boil until it is tender – about 3 hours. You may need to add more water during this process. For the last 20 minutes of cooking, quarter the cabbage, add it on top of the boil, and cover the pot.

When the meat has been lazy-bubbling for an hour and a half or so, start the vegetables.

Preheat the oven to 375F. Peel and course-chop the carrots and turnips. The goal is to get all the vegetables to cook at the same time, so just make sure they are consistent sizes. Scrub your potatoes and leave them whole. Crush the garlic with a flattened knife. In a large mixing bowl or in your baking dish, combine all the vegetables with enough olive oil to lightly coat them. Sprinkle with salt and pepper.

corned beef supper prep

corned beef supper prep

veggie prep

Dump this mixture on a lipped baking sheet or in a roasting pan and pop it in the oven. After 20 minutes of roasting, use a spatula to upset the vegetables – this will allow more complete caramelization. Use this agitation method throughout the the roasting process. The vegetables should take 45 minutes to an hour to roast – they should be soft and caramelized when done.

roasted veggies

When the meat and cabbage is tender, remove them to a large serving platter and tent with foil. Strain the broth through a mesh strainer into a pitcher (we used a mason jar): adjust salt and pepper to taste – now you’ve got sauce! Discard the aromatics.
Serve the vegetables and meat together and adorn with your brothy sauce. Real good with lager and blueberry cobbler (but what isn’t?). If you have leftovers, you’re in luck: corned beef hash in the morning!

corned beef supper

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Catering is us

We have been working hard on a catering menu these days: our goal is to offer trouble-free platters as well as carefully composed appetizers or “bites.” Smokehaus food is unique, delicious, and beautiful – making it ideally suited for events. Our approach is to keep it simple and let the food speak for itself. After all, no amount of saucing or shaping can torture our stuff into anything better than what it already is: elegant, straightforward, and irresistible.
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Goodbye January, Hello Love

We had a marvelous December here at the Smokehaus – but neglected our
blog in the flurry. No longer: check back to catch news, special
limited-quantity gift boxes, and recipes galore.

For February, we’ve put together a sweet little gift box in honor of a dwindling cold snap, Valentine’s Day, and a terrific crop of Pepperoni. Click here to get a closer look.

 

 

 Thanks for a wonderful holiday season, everybody. We plan to keep the good times rolling!

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Introducing …

We have officially become fancy. After years of cardboard and stickers, we have made a great leap forward and now offer beautiful wood-burned wooden crates, which come standard with our Salami Gift Box and are straight-up for sale in the Duluth storefront.

 The crates are hinged; perfect for that cassette tape collection, spare socks, or, as one of our regular customers announced, “shotgun shells.”
We like them for smoked fish and salami. I bet you all will, too.

All of our delightful platters and bites on our new catering menu will include one of these cute little keepsakes, as well!

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April’s Sweet Potato Hash

Crispy, sweet, soft, and savory – if you treat a sweet potato right, you get results. And by “right,” I mean adding Smokehaus bacon and fried sage. April came up with this recipe recently in what can only be considered a fit of genius. Try it on Thanksgiving, on Christmas, or on any given weekend with a couple of poached eggs. 

Aprils Sweet Potato Hash

Ingredients:

3 medium-large sweet potatoes, peeled and cut into 1” cubes

2 Tbsp olive oil

1 Tbsp butter

1 medium yellow onion, small-diced

¼ lb bacon, cut into small cubes

1 bunch of fresh sage

Kosher salt, to taste

Fresh-ground black pepper, to taste

Directions:

Put a large pot of salted water on to boil. Once boiling, add the sweet potatoes and cook until just fork-tender, but not soft. Heat 1 Tbsp of the oil in a large, heavy skillet on medium. Add the sage and fry, gently flipping over, until it is crisp (this won’t take long – about 3-5 minutes). Remove the crispy sage to a plate and, while still warm, sprinkle with a little salt.

In the same skillet, add the bacon and onion and cook until the onion is soft, about 10 minutes. Remove mixture and drain off most of the bacon fat, but leave a teaspoon or so to flavor the potatoes. Add the butter, and once melted, add the sweet potatoes in an even layer.

Allow the sweet potatoes to brown on one side and then re-incorporate the onions and bacon. Cook all the ingredients until desired crispiness is reached with the potatoes. Salt and pepper to taste and garnish with the fried sage.

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Duluth Maple Pumpkin Pie

We use Duluth maple syrup in this pumpkin pie recipe – it is harvested right up the hill by one of our salmon fisherman, Dave Rogotzke, and his wife and children. The addition of maple syrup gives the pie a mellow sweetness, and the fresh ginger and black pepper really make it sing.

Duluth Maple Pumpkin Pie

1 9” Flaky Pie crust

2 large eggs

15 ounces pumpkin puree

2 cups of heavy cream

½ cup of locally-made maple syrup

¾ tsp cinnamon

½ tsp grated fresh ginger

Pinch of ground nutmeg

Pinch of ground cloves

Pinch of fresh-ground black pepper

½ tsp kosher salt

Directions:

Preheat the oven to 350 degrees, adjusting an oven rack to the lowest position.

Whisk together all the ingredients with 1 cup of the cream.  Pour the mixture into the crust and bake on the lowest oven rack, on a baking sheet, for 60-70 minutes or until the center is set.

Remove from oven and let cool completely before serving – overnight is optimal. To serve, whip the remaining cup of cream (add sugar, if desired) and give the slices a dollop.

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Holiday Gatherings

The Smokehaus loves a good party. As long as there is a fire and a beasty to throw on it, we will be there.

Warmth and pork – with the occasional vegetable thrown in – November (and December, and January) seems built for celebrating. The abbreviation of daylight seems to hasten midnight behavior: gluttony, affection, caterwalling, wrestling, and dreaming of strawberries.

       

             

It is perhaps this season, when summer is abruptly yanked off the stage by winter’s frosty cane, that we begin to fully grasp the importance of friends, a fire, a meal, and once again utilize the mysteries of a long darkness.

 

Happy November, dear readers. It’s gonna be a great winter. 

 

 

 

 

 

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Brussels Sprouts with Chorizo

This recipe has been known to convert the pickiest of vegetable-phobes; as usual, the incorporation of meat is just the thing to do the trick.

Adapted from Saveur, our Chorizo really makes it sing. 

Smokehaus Brussels Sprouts

2 lbs fresh Brussels sprouts

1/4 lb Chorizo, small-diced

2 Tbsp olive oil

Kosher salt, to taste

3-4 shallots, small-diced

3 cloves of garlic, minced

Fresh-ground black pepper, to taste

 

Directions:

Put a large pot of salted water on to boil. Trim and halve the sprouts. When the water comes to a boil, drop in the sprouts and cook until just tender, 7-10 minutes. Drain and let cool.

Heat 1 Tbsp of the oil in a large, heavy skillet on medium-high. Add the Chorizo and brown. Add the shallots and cook until soft, then add the garlic and cook until soft; about 2 more minutes. Remove this mixture to a bowl.

Turn up the heat on the skillet and add remaining 1 Tbsp of oil. Add the Brussels sprouts and cook until browned and tender. Incorporate the Chorizo mixture and add salt and pepper to taste.

 

 

 

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Butcher Day

 

 

Today was a great day for the Smokehaus. We received two local hogs and were able to butcher them ourselves: this means we could perform special cuts in order to create special meats, such as the Austrian Speck and Germanic head cheese.

 

Eric’s brand-new soul brother Mike Phillips was on hand, teaching us technique and getting a pig of his own. Mike comes from Minneapolis by way of Iowa, in a town a stone’s throw away from Eric’s hometown. Amid fascinated stares from the Smokehaus crew and more bone-saws than a splatter-porn, the first hog was beheaded, de-jowled, and made into a facsimile of “meat” before most butchers could have their cleavers sharpened. Mike sure does know his way around a carcass.

 

 

Although this task was (ahem) a little graphic, this blogger believes that it is the duty of any chaircutier to understand the animal, in all its stages – guts and all. In the abstract, the flesh is profoundly beautiful – with elegant pink muscle stretched against the skeletal architecture, filigreed with snowy white fat – the animal on the butcher’s table is the proverbial sculptor’s granite, just waiting for the craftsman to reveal the hidden, intrinsic masterpiece.

 

 

We plan on doing this a lot more in the future, but for now we plan on smoking, curing, rolling, tying, braising, and savoring every part of this glorious animal. And that is sublime.

 

 

 

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Photoshoots and Meatmodels

 

 

October is mildly slow at the Smokehaus, so we spend time regrouping, re-organizing, and creatively spazzing-out like only we Smokehaus lifers know how. Any lack of customer activity will be amply compensated with an unaltered productive pace – demand be damned. Last week, we took some photos  on the eighth floor of the Dewitt Seitz building, where the light is always good, even on grey Autumn afternoons.

Our Berkshire Ham was the supermodel of the afternoon, showing off its jewel-tone pinks and snowy-white fat like Harry Winston diamonds. We shot dozens of pictures before we realized that they ALL were gorgeous (and therefore website appropriate), and forced ourselves to move on to smoked pork loin.

 

 

 This week, we plan on giving equal affection to our in-development catering menu, so get ready for some sexy shots of antipasti, cheeseboards, and salumi …

 

xoxo, 

Mary & April