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February 2000 Issue
Planning Your Leftovers
by Ronda L. Halpin
Table of Contents | Single-page view

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Classic Corned Beef

  • 1 corned beef brisket weighing about 4 pounds
  • 20 black peppercorns
  • 2 large bay leaves
Rinse the brisket under running water to remove any surface brine. Put the brisket into a large pot or Dutch oven and add enough water to cover it. Add the peppercorns and bay leaves and bring to a simmer. Continue to simmer, covered, until fork tender -- usually about 3 hours. Pass your favorite mustards or horseradish and serve with boiled vegetables, if desired.
  • Yields: 8-10 servings
  • Preparation Time: about 3 hours


Classic Beef Roast

  • 1 beef roast weighing about 4 pounds
  • 2-4 T. oil
  • Salt and pepper to taste
Preheat the oven to 425 degrees. Weigh the beef roast and determine the cooking time. Allow 15 minutes per pound plus 15 minutes for rare meat, 20 minutes per pound plus 20 minutes for medium meat, and 25-30 minutes per pound plus 25 minutes for well-done meat.

Heat the oil in a roasting pan in the oven. Place the meat on a rack, fat side up, then place the rack in the roasting pan. Baste the beef with the oil, season, and cook for the required time, basting occasionally. To serve, cut meat across the grain and serve with a little of the drippings drizzled over the meat.

  • Yields: 8-10 servings
  • Preparation Time: 1 hour and 15 minutes to 2 hours and 25 minutes, depending on desired meat doneness


Classic Ratatouille

  • 4 large eggplants, coarsely chopped
  • 8 small zucchini, coarsely chopped
  • 1/2 c. olive oil
  • 4 medium onions, sliced
  • 4 garlic cloves, chopped
  • 2 large red bell peppers, seeded and coarsely chopped
  • 4 large yellow bell peppers, seeded and coarsely chopped
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 tsp. coriander seeds, crushed
  • 6 plum tomatoes, chopped
  • 16 basil leaves, coarsely torn
  • Salt and pepper to taste
Place the eggplant in a colander, sprinkle with salt and place a plate with a weight on top to extract any bitter juice. Leave for 30 minutes.

Heat the olive oil in a large saucepan and gently fry the onion for about 6-7 minutes until just softened. Add the garlic and cook for 2 minutes more.

Rinse, drain and pat dry the eggplant with paper towels. Add to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown.

Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.

Add the tomatoes and season to taste with salt and pepper. Cook gently for another 10 minutes until the vegetables are soft, but not too mushy. Remove the sprigs of herbs. Stir in the torn basil leaves and check the seasoning. Serve warm or cold.

  • Yields: 8 servings
  • Preparation Time: 1 hour and 30 minutes

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