Flavourful top butt sirloin is brined for up to one week, cooked until tender, then pulled. Serve with fresh Ontario vegetables atop a fresh baguette with a drizzle of triple crunch mustard.

Print Recipe

Serves or Makes: 8 entrées

Ingredients

2 lbs Carve™ Premium Ontario Beef Top Sirloin Butt
1 cup Kosher salt
1/2 cup Fine white sugar
3 tbsp. Pickling spice
4 Bay leaves
3 Garlic cloves, peeled
4 Red chili peppers
3 lbs. Pure gold yellow potatoes
1 Green Ontario cabbage
2 lbs. Large Ontario carrots
2 lbs. Turnips, cubed
8 tbsp. Triple crunch mustard
1 Loaf sourdough bread
8 tbsp. Unsalted butter prints

Directions

  1. Mix all ingredients in a pot large enough to hold everything; whisk until combined.
  2. Place beef in brine and hold in your fridge for a week (up to two weeks), covered.
  3. Remove beef and rinse from brine. Place in a pot of fresh, cold water and bring to simmer with the top butt the star of the show.
  4. Add 3 pounds Yukon gold potatoes cut in quarters; 1 head of green cabbage, quartered; 2 pounds carrots, cut into 2-inch chunks; and 2 pounds rutabaga cubes.
  5. When all is tender, remove the corned beef from the pot and pull in nice, thick chunks. Arrange the fork-tender vegetables in the bowl and pour some of the broth over all of it.
  6. Serve with warm bread, cold butter and mustard.


Recipe by Charlotte Langley, Executive Chef and Culinary Curator of Scout Canning and Events.

Carve Premium Ontario Beef is available exclusively at Flanagan FoodserviceLearn more about Carveplace an order, or become a customer of Flanagan’s.

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.