🫙 From the Spice Rack
Wok Steamed Corn Beef and Cabbage
3 Pounds corned beef brisket 12 Ounces beer 1 bay leaf 1 stick cinnamon 1 green chili pepper -- dried 1/2 Teaspoon allspice 1/2 Teaspoon mustard seed 1/2 Teaspoon coriander seed
sideeasy
Ingredients8 items
Ingredients
- 3Poundcorned beef brisket
- 12Ouncebeer
- 1bay leaf
- 1stickcinnamon
- 1green chili pepper -- dried
- 1/2Teaspoonallspice
- 1/2Teaspoonmustard seed
- 1/2Teaspooncoriander seed
Directions
- 1
3 Pounds corned beef brisket 12 Ounces beer 1 bay leaf 1 stick cinnamon 1 green chili pepper -- dried 1/2 Teaspoon allspice 1/2 Teaspoon mus
- 2
Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed
- 3
Pour enough water to make 2 inches of liquid in bottom of wok
- 4
Heat until steaming
- 5
Place the rack in wok
- 6
Put the corned beef on rack
- 7
cover and steam 2 hours or until meat is fork-tender
- 8
Add more water to wok to keep up to 1-1/2 or 2 inch level