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need a simple balsamic reduction recipe for your cabbage tomorrow?

RRP
RRP Posts: 26,454
in Off Topic
My beloved of 50+ years is a second generation of Irish immigrants so St Patrick's Day is more than just wearing green for her. Yesterday I started a 3.5# corned beef from Kroger in a 48 hour sous vide swim thanks to a heads up by @Spring Chicken. While this method for corned beef will be a new one for us my wife asked for a proven standby. That is a simple reduced balsamic vinegar sauce to pour on the cooked cabbage I will make. The sauce recipe is SO SIMPLE but so good. You can adjust the quantity to your needs. Combine 1 cup of balsamic vinegar and 1 tablespoon of sugar in a small saucepan over medium high heat. Stir it well and bring to a boil, then reduce back to medium-low and simmer until the mixture is traduced to half so it is sort to thick. Set it aside.
Re-gasketing the USA one yard at a time 
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Comments

  • saluki2007
    saluki2007 Posts: 6,354
    Or go to Kroger and buy it...Seriously though Ron thanks for sharing. 
    Large and Small BGE
    Central, IL

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  • RRP
    RRP Posts: 26,454
    saluki2007 said:
    Or go to Kroger and buy it...Seriously though Ron thanks for sharing. 
    Thanks for telling me something that I honestly did not know was available. Guess my naivety is bare ass naked, huh? 
    Re-gasketing the USA one yard at a time 
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  • Hotch
    Hotch Posts: 3,564
    We use a Balsamic glaze. It's thick as syrup. 
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • saluki2007
    saluki2007 Posts: 6,354
    RRP said:
    saluki2007 said:
    Or go to Kroger and buy it...Seriously though Ron thanks for sharing. 
    Thanks for telling me something that I honestly did not know was available. Guess my naivety is bare ass naked, huh? 


    It's not as good as making homemade but it's worth buying and keeping in the fridge. 
    Large and Small BGE
    Central, IL

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  • SoCalWJS
    SoCalWJS Posts: 407
    I've heard that Trader Joe's carries a very good one as well, but I can't remember the name of it. I looked last time I was in, and they had 5+ different ones.
    Talked to a professional chef and he said it's as good as anything he ever made in the kitchen, so he just started using it at his restaurant. Good enough recommendation for me (It's a very nice restaurant).

    Just wish I could remember which one it was....
    South SLO County
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  • fishlessman
    fishlessman Posts: 34,583
    Ron, i would keep with tradition for a big meal but the glaze in the squeese bottle is very handy for a quick cheese snack, on strawberries, in sauted onions for a quick cheese burger.  with the corned beef, did you soak it before the sousvide or just straight in. 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 26,454
    fishlessman said:
    Ron, i would keep with tradition for a big meal but the glaze in the squeese bottle is very handy for a quick cheese snack, on strawberries, in sauted onions for a quick cheese burger.  with the corned beef, did you soak it before the sousvide or just straight in. 
    I followed the directions that @Spring_Chicken posted the link to and it just said to pat dry - no mention of even rinsing.
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,583
    RRP said:
    fishlessman said:
    Ron, i would keep with tradition for a big meal but the glaze in the squeese bottle is very handy for a quick cheese snack, on strawberries, in sauted onions for a quick cheese burger.  with the corned beef, did you soak it before the sousvide or just straight in. 
    I followed the directions that @Spring_Chicken posted the link to and it just said to pat dry - no mention of even rinsing.
    im curious as to the salt concentration after sousvide. for a dinner ive always simmered for hours, the red ones get a water change during the cook and the grey ones( no pink salts) dont get the water change
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 26,454
    fishlessman said:
    RRP said:
    fishlessman said:
    Ron, i would keep with tradition for a big meal but the glaze in the squeese bottle is very handy for a quick cheese snack, on strawberries, in sauted onions for a quick cheese burger.  with the corned beef, did you soak it before the sousvide or just straight in. 
    I followed the directions that @Spring_Chicken posted the link to and it just said to pat dry - no mention of even rinsing.
    im curious as to the salt concentration after sousvide. for a dinner ive always simmered for hours, the red ones get a water change during the cook and the grey ones( no pink salts) dont get the water change
    I'll let you know. BTW 12 hours into the 48 I removed it so that I could trim down the heavy fat cap and I was surprised at the amount of liquid that had already been rendered out into the bag. But I never bothered to taste it for saltiness nor did I drain it which I suppose I could/should have. Oh well - I'm sticking to the recipe so I'll make changes if need be for the next one.

    Then this weekend I've got a rack of spare ribs to go swimming so I'm keeping that sous vide unit humming!  =)
    Re-gasketing the USA one yard at a time 
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