Try something different this St. Patty’s Day. These Asian flavors will really spice up you traditional corned beef and cabbage. Keep in mind this is not traditional Kimchi, it has the vinegary spicy flavors but is ready in a matter of hours.
Ingredients For the Corned Beef
6 lbs Corned Beef
1 tbsp Hosin Sauce
3 tbsp rice wine vinegar
1 tbsp honey
1 tbsp chopped fresh ginger
5 cloves smashed garlic
12oz dark beer (Guiness)
¼ cup Chinese Five Spice Powder
Soak corned beef in cold water for 30 minutes then pat dry. Rub with five spice powder then in a hot pan add a few tablespoons of olive oil and brown the corned beef. About three minutes on each side then remove from the pan. Combine the remaining ingredients and the browned corned beef in a slow cooker. Cook on low setting for 5 to 6 hours.
Ingredients for Kimchi
1 head cabbage sliced into strips
1 large carrot shredded
½ Asian Pear sliced in to large matchsticks
6 tbsp rice wine vinegar
6 tbsp canola oil
5 tbsp creamy peanut butter
3 tbsp soy sauce
3 tbsp sweet chili sauce
2 – 4 tbsp Shriacha Chili Sauce (to taste)
2 tbsp minced ginger fresh
2 tbsp minced garlic fresh
Juice of 1 lime
Put cabbage, carrot and asian pear in a bowl and gently combine. In another bowl combine the remaining ingredients, do not add the Shriacha until last so you can adjust the heat to your liking. Pour the dressing over the cabbage and leave in the refridgerator three to four hours.
Slice your corned beef against the grain for maximum tenderness. You can serve this on a plate with the Kimchi on the side or make a great sandwich. I also like to take the braising liquid from the slow cooker and reduce it in a hot pan, it makes a great sauce to pour over the meat.