Corned Beef and Cabbage

 Corned Beef and Cabbage

1 (2 -3 lbs) corned beef brisket 

1 tbsp  whole pepercorns 

2 dried bay leaves 

1 tsp whole mustard seeds 

6 to 8 medium red potatoes, halved 

1 (1 lb) bag carrots 

1 small cabbage, chopped 

1 bunch fresh parsley , chopped 

4 tbsp butter, divided 

1/4 tsp garlic powder 

1 medium fresh sweet onion 

Combine brisket, spice packet, and spices to a large pot. Add water until brisket is just covered. Boil for two hours. 

After two hours, add potatoes, carrots, and onions and cook until fork tender. Remove brisket and vegetables from water and set aside. 

In a large serving dish, add butter, garlic powder, and parsley. Add cooked vegetables and toss until well coated. Set aside. 

In a separate large pan, melt butter until hot. Add cabbage and cook until tender. Season with salt and pepper. Transfer to a separate serving dish. 

Cut brisket across the grain and layer over parsley vegetables. Serve with cooked cabbage and side of soda bread.

Binagoongan Sitaw with Pork

Binagoongan Sitaw with Pork

(Pork with Shrimp Paste and Long Beans)

1 lbs marbled pork shoulder, chopped
1 lbs sitaw, cut to 2 inch size
1 medium onion, chopped
1 medium tomato, chopped
1 korean chili pepper, sliced thin (non-spicy) or 1 Thai chili sliced (spicy)
1/2 cup of rice water, first wash
1 tbsp minced or chopped garlic
1 tbsp bagoong (Filipino shrimp paste)
1 tbsp oyster sauce
1 tbsp or small knob palm sugar
Salt and pepper, to taste

Saute garlic, onion and tomato until tomato breaks down. Add pork and cook until browned. Add chili pepper and bagoong and cook for a few minutes. Add palm sugar and cook until pork is caramelized. Add the rice water and cook on high until sauce thickens. Add sitaw and oyster sauce and cook until desired doneness for the beans. Season with salt andneeded.0, as needed.