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.
Serves or Makes: 8 entrées
|2 lbs||Carve™ Premium Ontario Beef Top Sirloin Butt|
|1 cup||Kosher salt|
|1/2 cup||Fine white sugar|
|3 tbsp.||Pickling spice|
|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|
- Mix all ingredients in a pot large enough to hold everything; whisk until combined.
- Place beef in brine and hold in your fridge for a week (up to two weeks), covered.
- 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.
- 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.
- 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.
- Serve with warm bread, cold butter and mustard.
Recipe by Charlotte Langley, Executive Chef and Culinary Curator of Scout Canning and Events.