Cider Braised Corned Beef With Rutabaga Food

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

CROCK POT CIDER-BRAISED CORNED BEEF

Steps:

• Peel the onions; cut off the ends. Cut them in half lengthwise and then cut into thin slices.
• Peel the carrots and then cut them into large chunks or sticks.
• Place the sliced onions and carrots in the crockery insert of the slow cooker.
• Trim excess fat from the corned beef and cut in half if necessary; place the meat on the vegetables.
• In a bowl, combine the apple cider, brown sugar, orange peel, mustard, allspice, and cloves; pour over the brisket.
• Cover and cook on low for about 6 to 8 hours, or until the meat is tender.
• Slice the cabbage into 6 or 9 wedges (depending on the size of the head of cabbage).
• Add the cabbage wedges to the crock pot. Cover and continue to cook on low for 1 to 2 hours, or until the cabbage is tender.

COCONUT MASHED RUTABAGA

Steps:

• Cook 2 diced peeled rutabagas and 2 smashed garlic cloves in salted boiling water until tender, 20 to 30 minutes; drain. Heat 1 tablespoon coconut oil in the same pot over medium heat. Add 1 teaspoon each curry powder and grated fresh ginger and a pinch of cinnamon; stir 30 seconds. Add 3/4 cup coconut milk and 2 teaspoons maple syrup; bring to a simmer. Add the rutabaga and mash. Season with salt and pepper. Top with cilantro.

BACON-CHIVE MASHED RUTABAGA

Steps:

• Cook 2 diced peeled rutabagas in boiling salted water until tender, 20 to 25 minutes; drain and return to the pot over low heat. Meanwhile, cook 2 slices chopped bacon in a skillet until crisp; add the drippings to the rutabaga along with 1/2 cup milk and 2 tablespoons olive oil. Mash well. Season with salt and pepper. Top with the bacon and chives.