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JeanMarie Brownson: hed ...

JeanMarie Brownson, Tribune Content Agency on

In our family, holiday gift giving dissipates in favor of indulgences at the table. We splurge on special wines and cocktails, imported charcuterie, fine chocolates and beef. Great steaks, prime rib roasts and briskets — all connote special family gatherings.

This holiday season, we’re going with a less expensive, but always crowd-pleasing, corned beef brisket. This cut of beef proves cook-friendly, too, as we can make the whole main course a day or two in advance and simply reheat it when guests arrive. We’ll keep it interesting with a Korean chile and honey glaze as well as the addition of daikon chunks in the simmer pot.

A corned beef dinner is basically a boiled meal. Not at all bland with the addition of gochugaru chile flakes or powder easily found in Asian markets or on-line. It is slightly less hot than crushed red pepper flakes with a rich, red chile flavor. Calabrian chile flakes work well here too. If your family doesn’t like spice, substitute some sweet red pepper paste or sweet paprika for the chile flakes.

I like to simmer the beef on the stovetop in a large Dutch oven, turning the meat every hour or more. Alternatively, cook the corned beef and onion mixture in a large slow-cooker. Allow about 8 hours on low to render the meat fork-tender. With either cooking method, add the remaining vegetables to the pot when the beef is nearly fork-tender.

Serve the beef thinly sliced — a great place to use the electric knife the kids gifted you. A slotted spoon works well to pile the vegetables in a serving bowl. The cooking broth is delicious and can be transformed into a bowl of spicy, comforting soup with the addition of noodles.

Leftover beef can be thinly sliced for an inspired sandwich with kimchi (layer together on marbled rye bread or a ciabatta roll adding sliced non-dairy cheese if desired). Crisp the sandwich on an oiled griddle.

 

Glazed Corned Beef with Kimchi, Daikon and Carrots

Makes 8 servings

Note: Substitute 1 or 2 pounds of quartered small red potatoes for the daikon if desired.

2 medium-size white onions (about 1 pound total), halved, thinly sliced

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