Thursday, May 29, 2014

Champignon Camembert Corned Beef Zeppelin - Garnished with Potato Sticks and Sweet Curry Mustard







A gourmet zeppelin sandwich!

     If the ingredients are German, then call the sub sandwich a zeppelin.  If the zeppelin is served warm, then the sandwich does not necessarily have to be called a grinder.  A zeppelin can be hot or cold.  
     It is not difficult to make fresh corned beef in a home kitchen.  Pre-mixed curing salt products, like Morton's Tender Quick, are user friendly.  The proportion of sugar, Kosher Salt, nitrates, nitrites and glycerides in a pre-mix curing salt product are measured with safety in mind.  If a cook uses a little bit too much pre-mix curing salt, the nitrate and nitrate levels will still remain within safe limits.  Ready to use curing salt mixtures are very forgiving.
     Cold corned beef is what many people expect on a sandwich.  Serving corned beef cold really does nothing to increase the appeal of a sandwich.  Warm corned beef tastes better, it has a better texture and the aroma is mouth watering.  Warm corned beef obviously is the way to go.

     Käserei Champignon Camembert is one of many modern specialty cheese products that are popular in Germany.  There are a few German cheese makers, like Käserei Champigon, that produce nice traditional cheese varieties that are flavored with herbs, liquor, fruit, nuts or mushrooms.  Käserei Champignon Camembert adds a nice gentle gourmet cheese and mushroom flavor to today's corned beef zeppelin sandwich.  
     Fried potato sticks and sweet curry spice flavored mustard add a nice touch to this corned beef zeppelin.  French fries or chips on a hot sandwich has become a trend in recent years.  Sweet curry flavored mustard is nothing new, but many chefs overlook this classic sandwich spread flavor.  Sweet curry mustard tastes really nice with warm corned beef.  


            
     Brine Cured Corned Beef:
     This recipe yields 1/2 gallon of pickling brine.  About 1/2 gallon of brine is enough to completely cover a 2 1/2 to 3 pound piece of beef brisket on a shallow container.
     Place 1/2 gallon of water in a container.
     Add 2 1/2 tablespoons of Morton Tender Quick.
     Add 1 teaspoon of Kosher Salt.
     Add 6 laurel leaves.
     Add 1 tablespoon of whole mustard seeds.
     Add 1 tablespoon of whole coriander seeds.
     Add 1 tablespoon of whole black peppercorns.
     Add 1 tablespoon of whole Brazilian peppercorns.
     Add 1 tablespoon of whole Szechuan pepper.
     Add 3 pinches of dried whole rosemary.
     Add 1 dried chile pepper.  (Cayenne, Japon or Arbol chile is a good choice.)
     Add 8 to 10 dried allspice berries.
     Add 6 to 8 dried cloves.
     Stir the ingredients together.
     Place a 2 1/2 to 3 pound piece of beef brisket in a shallow container.
     Add enough pickling brine to cover the beef with a minimum of 1" of extra liquid.
     Cover the container with a lid.
     Judge the pickling time by the thickness of the beef.  For every inch of thickness, 5 days of pickling time will be needed.  Record the starting time and date and the estimated finish time and date on a paper label.  Attach the label to the container.
     Place the container in a refrigerator.  
     Once every day or two, flip the beef over in the pickling brine.

     Oven Roasted Corned Beef:
     Place the the piece of pickled beef brisket in a high sided roasting pan, so the fat cap side of the brisket faces up.
     Add 1 cup of the pickling brine and spices from the container. 
     Add enough water to barely cover the brisket.
     Add 1 tablespoon of unsalted butter.
     Add 1 tablespoon of malt vinegar.
     Cover the roasting pan with foil or a lid.
     Place the pan in a 290º to 300º oven.
     Slowly roast till the corned beef becomes fully cooked and tender.  Beef brisket takes 1 1/2 to 2 hours of slow roasting to become tender.  Add water to the pan as necessary.  Do not roast for too much time, or the brisket will become so tender that it will fall apart!
     Keep the corned beef brisket pan warm on a stove top.

     Sweet Curry Mustard:
     This recipe yields enough spread for 3 to 4 sandwiches!
     Place 1/4 cup of smooth German deli style mustard in a mixing bowl.
     Add 2 tablespoons of agave nectar.
     Add 1 teaspoon of sugar.
     Add 1/4 teaspoon of garam masala.
     Add 1/4 teaspoon of yellow madras curry powder.
     Mix the ingredients together.
     Place the sweet curry mustard in a plastic squirt bottle.
     Chill for 20 minutes so the flavors meld/

     Potato Sticks:
     This recipe yield enough potato sticks to garnish 1 sandwich!  Potato sticks are just crispy odd size cut french fries.  
     Cut a 5 to 6 ounces of peeled russet potato lengthwise into slices that are about 1/4" thick.
     Cut the slices into potato sticks that vary in thickness.    
     Heat 6" inches of vegetable frying oil in a high sided pot to 360º.
     Sprinkle the potato sticks into the frying oil, a few small bunches at a time, so they do not stick together.
     Gently toss the potatoes in the oil with a long handled fryer net, so the potato sticks do not stick together.
     Fry the potatoes, till the just start to cook and so they are still a white color.
     Use a fryer net to place the blanched fries on a wire screen roasting rack on a drip pan.
     Allow the blanched fries to cool to room temperature.
     Place the blanched fries back in the hot frying oil.
     Fry the potatoes, till they become crispy golden brown.  (CGB!)
     Scoop the finished potato sticks out of the hot oil with a fryer net.
     Place the fries on a wire screen roasting rack to drain off any excess oil.
     Sprinkle some Kosher Salt over the crispy potato sticks.
     Keep the fries warm on a stove top.

     Champignon Camembert Corned Beef Zeppelin - Garnished with Potato Sticks and Sweet Curry Mustard:
     Split open a 10" to 12" whole wheat sub roll.
     Mound about 8 to 10 ounces of thin sliced warm corned beef on the sandwich.
     Sprinkle a few potato sticks over the corned beef.
     Place a few thin slices of champignon camembert cheese over the potato sticks and corned beef.
     Place the sandwich on a roasting pan.
     Bake in a 350º oven, till the sandwich becomes hot and the cheese becomes soft.  (Do not overheat camembert, or this double cream cheese will melt like butter and only the rind will remain intact!)
     Place the zeppelin on a plate.
     Squirt streaks of sweet curry mustard on the zeppelin.
     Sprinkle thin bias sliced green onion over the sandwich.  
     Garnish the plate with parsley sprigs and pickles.

     Those who are tired of the same old corned beef sandwich will certainly get a kick out of this gourmet fancy zeppelin!  Yum!

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