Corned Beef with Rice Noodles

Name: Corned Beef with Rice Noodles
Yield: serves 4
Ingredients: 2 to 3 pounds uncooked corned beef brisket and packaged spice mix (brisket and spice mix come packaged at the grocery store); 1/4 onion, peeled and ends trimmed; 1 stalk celery, peeled and cut into 1-inch pieces; 1 carrot, peeled and cut into 1-inch pieces; 1/2 green cabbage, core removed and halved; 1 leek, white part only, halved lengthwise; 1/8 teaspoon red pepper flakes; 1 bay leaf; 1 tablespoon Japanese soy sauce; 10 ounces dried rice noodles; Grainy Dijon mustard, for garnish

December 9, 2011

Credit my Irish-Italian, Chicago-native wife, Kathy, for inspiring this dish. She loves corned beef, a Windy City favorite, so I’ve cooked it many times for my family. But I’ve always thought it was a shame that we enjoyed the delicious brisket but ignored the flavorful cooking broth, which typically isn’t consumed. So I thought, look at it the Japanese way—add noodles. I tried it and it tasted fantastic. So now when I make corned beef, my Irish-Italian-Japanese children always look forward to corned beef broth noodles with leftovers the next day. This dish takes time to cook slowly, but it’s easy to prepare. You can also use leftover corned beef for hash and sandwiches.

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