Corned Beef Hodgepodge ~
~ Skirt in the Kitchen ~
Fry 2 slices apple-smoked bacon in a Dutch oven; remove bacon when crispy.
Immediately braise a seasoned corned beef brisket (with light kosher salt, freshly ground black pepper and Grill Mates Pork Rub).
It must be braised on high heat; brown both sides. Do not shift meat when placed in the bottom of the hot bacon grease to insure a good brown cover. Remove from the Dutch oven after sides are braised.
Pour in 1/2 cup apple wine, scrape the bottom of the pot with a bamboo spoon to render drippings and flavors from the brisket and bacon. Fry/sauté 1 medium yellow onion, sliced or roughly chopped. Add 1/2 sliced Granny Smith apple to the onion along with 2 chopped cloves.
Also add rhubarb, cut on the diagonal,
and fresh herbs– 2 bay leaves and fresh basil.
Wash a fennel bulb;
Slice, chop and stir in,
then some fennel greens.
Clean and cut bad spots from fingerling potatoes, leave on peelings, add whole.
Chop 1 small zucchini– add to the mix of vegetables.
Cut the veins and stems from 2 large swiss chard leaves, cut into pieces and stir in with added ingredients.
Toss in cherry tomatoes and baby carrots. Pour in 1/2 to 3/4 cups beef broth, drizzle Liquid Smoke; add more seasonings of whole mustard, whole coriander, more black pepper, garlic salt and onion salt. Combine well,
then place the braised brisket over vegetables. Drain and rinse 1 can navy beans; top the meat with beans.
Slice another yellow onion and place over all. Lightly salt and pepper…
Slow-cook in a 250 degree oven for 6 hours, never opening the lid until cooking time is through and ready to serve.
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