Urgent! A question about a recipe: Suzanne Goin's Corned Beef and Cabbage with Parsley-Mustard Sauce

They're pretty deflated by the end, but taste them and see what you think!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Sam1148 added about 1 year ago

To me, the veggies used in stews and cornbeef etc are sacrificial elements.

Potatoes, fresh carrots, cabbage are added at the last hour or so they retain some integrity.
The ones in the broth can be blended with the liquid for gravy. The onions I remove because they still have some shape and good sugars from the low/slow cooking.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content