Takashi's Corned Beef with Rice Noodles - New York News

Takashi's Corned Beef with Rice Noodles

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(WJBK) -- Recipe compliments of Takashi Yagihashi from Takashi's Noodles.

Ingredients:
2 to 3 pounds uncooked corned beef brisket and packaged spice mix (brisket and spice mix come packaged at the grocery store)
¼ onion, peeled and ends trimmed
1 stalk celery, peeled and cut into 1-inch pieces
1 carrot, peeled and cut into 1-inch pieces
½ green cabbage, core removed and halved
1 leek, white part only, halved lengthwise
⅛ teaspoon red pepper flakes
1 bay leaf
1 tablespoon Japanese soy sauce
10 ounces dried rice noodles
For Garnish grainy Dijon mustard

Method:
Cut the beef in half and place both pieces in a large pot.  Fill with enough cold water to cover the beef. Turn the heat to high and bring the water just to a boil, then strain the liquid and discard. Return the beef to the pot and cover again with cold water. Set over high heat until the water comes to a boil, then decrease the heat and simmer for 1½ to 2 hours.

Transfer the meat to a new pot and strain the cooking liquid through a fine-mesh sieve. Cover the meat with the strained cooking liquid and return to a simmer. Add the packaged spice mix, onion, celery, carrot, cabbage, leek, red pepper flakes, bay leaf, and soy sauce; cook for 30 minutes, or until the beef is very tender. Test for doneness by inserting a paring knife into the center of the beef; it's done if the knife slides easily into the meat.

Remove the bay leaf and discard.

Remove one piece of corned beef and place it on a cutting board. Slice into ¼-inch-thick pieces. Reserve the other piece of corned beef for future use.

Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well and divide among 4 bowls.

To serve, fill each of the bowls with one-fourth of the sliced beef, onion, celery, carrot, cabbage, and leek, and ¼ cup of the cooking broth. Garnish with a dab of mustard.

Yields 4 Servings.

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