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Total:
49 hr
Prep:
30 min
Inactive:
48 hr
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Five Chile Strip Steak:
Corned Beef Hash:
Corned Beef:

Directions

Onion Pickle

1 cup red wine

2 cups rice wine vinegar

3/4 cup sugar

1 tablespoon salt

2 large red onions, peeled and cut into 1/4-inch rings

In a medium pot, reduce the red wine by 3/4. Add the vinegar, sugar and salt and bring to a boil. When the liquid is boiling, add the sliced onions and continue to cook for about 4 minutes until the onions are al dente. Cool before serving.

HOT COUNTRY MUSTARD SAUCE: 4 shallots, chopped 4 cloves garlic, chopped 1/2 cup white wine 2 cups chicken stock 1/2 cup country mustard (grained mustard) Salt and pepper, to taste

In a small stock pot, saute the shallots and garlic until lightly browned. Degalze with the white wine and reduce almost completely dry. Add the chicken stock and bring to a simmer. Simmer the sauce for about 5 minutes. Add the mustard to a blender cup, and add the hot chicken stock. Immediately cover and blend on high until the sauce appears thickened and frothy. Season with salt and pepper.

PLATING Place a mound of the hash on a plate and top with the cooked steak. Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley.

Hot Country Mustard Sauce:

4 shallots, chopped

4 cloves garlic, chopped

1/2 cup white wine

2 cups chicken stock

1/2 cup country mustard (grained mustard)

Salt and pepper, to taste

In a small stock pot, saute the shallots and garlic until lightly browned. Degalze with the white wine and reduce almost completely dry. Add the chicken stock and bring to a simmer. Simmer the sauce for about 5 minutes. Add the mustard to a blender cup, and add the hot chicken stock. Immediately cover and blend on high until the sauce appears thickened and frothy. Season with salt and pepper.

Plating:

Place a mound of the hash on a plate and top with the cooked steak. Ladle the mustard sauce around the plate and garnish with the onion pickle and some chopped cilantro and parsley.

Excluding the steaks, puree all the ingredients in a food processor until smooth. Marinate the steaks for about 15 to 20 minutes in the puree and set aside. On a hot grill, cook the steaks, about 3 minutes on each side for medium rare. Let rest for 3 minutes.

Cook the julienne potatoes in boiling, salted water for about 4 minutes, or until the potatoes are al dente, shock in ice water and drain well.

In a very hot skillet, add the oil and saute the onions, garlic, cabbage, corned beef and potatoes until well browned and crispy. Finish with the chopped herbs and salt and pepper.

In a dry skillet, toast the mustard seeds, peppercorns, coriander and Thai bird chiles until aromatic. Mix the water, salt, sugar, bay leaves and toasted spices well. Add the brisket to the brine and refrigerate, covered for 2 to 3 days.

After well brined, remove the brisket and transfer to a medium stock pot. Cover with cold water and bring to a simmer. Simmer the beef until very fork tender, adding more water as needed, about 3 hours. Cool the meat in the liquid to retain additional flavor.

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