Chef_James
North Carolina
Traditional Corned Beef & Cabbage
I am Chef James Woroneski. And food is my passion. Ever since I was old enough to say “periogi.”
I am a graduate from the Culinary Institute of Virginia and apprenticed under some of the most esteemed chefs and foodservice professionals in the industry.
I regularly pore over cookbooks and culinary magazines, further exploring classic techniques and the latest trends.
I have always been excited to share my talent and passion with others.
I am a member of American Personal & Private Chef Association (APPCA), I maintain numerious certifications from ServSafe®, including "ServSafe Food Protection Manager" and I adhere to the "Personal Chef International Code of Ethics"
Meanwhile, I would like to say, "I’m having the time of my life enhancing yours, whipping up meals that will fill your home with heady aromas, and your evenings with warm family memories"
Recipes I've Posted (all 8)
Anything but fast food
My Most Recent Ratings
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Corned Beef & CabbageThank you for bringing that to my attention, Yes that was Potatoes, I have adjusted the recipe. The onions, along with the carrots and celery go into the braising pot as part of the aromatics for the braising liquid. Follow the method of preparation for the most succulent, mouth watering, fork tender, flavorful Corned Beef you ever had.
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Corned Beef & CabbageNote 1 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly. Note 2 Tie the thyme and celery together it will be easier to remove later Note 3 I prefer my cabbage crispy firm, so,I cook it separately. Cooked quickly in boiling water, it retains its beautiful bright green color. I season it heavily with fresh ground pepper and I don't don't go easy on the butter! Note 4 For a more flavorful brisket it is best to brine it prior to braising. There is a great brine for corned beef on my blog @ http://www.my-chef.org/wordpress/?p=149 [I posted this recipe.]
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on Sunday, March 18, 2012
Anything but fast food
