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Five Chile Strip Steak with Corned Beef Hash, Onion Pickle and Hot Country Mustard Sauce
FOOD NETWORK33Ingredients
2Days
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Ingredients
US|METRIC
4 SERVINGS
- 40 oz. steaks
- 2 jalapenos (chopped)
- 2 serrano chiles (chopped)
- 2 poblano chiles (seeded and chopped)
- 2 Anaheim chiles (seeded and chopped)
- 1/4 cup sambal chile paste
- 3 shallots (chopped roughly)
- 4 cloves garlic (chopped roughly)
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup honey
- 1 bunch cilantro (chopped roughly)
- 1 tsp. black pepper
- 2 yukon gold potatoes (large, cut julienne with the skin on)
- 2 Tbsp. canola oil
- 1 onion (large, cut julienne)
- 4 cloves garlic (minced)
- 1 cup shredded cabbage
- 1 cup corned beef (chopped)
- 1/2 cup parsley (chopped)
- 1/2 cup cilantro (chopped)
- salt
- pepper
- 2 Tbsp. mustard seeds (whole)
- 2 Tbsp. black peppercorns
- 2 Tbsp. Szechuan peppercorns
- 2 Tbsp. coriander seeds (whole)
- 5 Thai bird chiles
- 2 qt. cold water
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 bay leaves
- 3 lb. beef brisket (untrimmed)
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