Recipes by Jack Warner: Boiled Corned Beef Brisket; Broiled Salmon

Jack Warner's Boiled Corned Beef Brisket

5 lbs. corned beef brisket
Cold water
1 tbsp. pickling spices
1 bay leaf
6 peppercorns
1 clove garlic, sliced
6 large potatoes, peeled, cut in pieces
6 small onions, peeled
6 large carrots, scraped
2 stalks of celery, chopped
1 medium head of cabbage, cut in wedges
Horseradish sauce

Wipe corned beef with damp cloth; tie into shape, place in large stock pot. Cover with cold water. Add pickling spices, bay leaf, peppercorns and garlic. Simmer slowly 3 hours (or until meat is tender). Keep skimming off scum that forms during cooking. Cool slightly, skim off excess fat and add potatoes, onions, carrots and celery; cook 20 minutes. Add cabbage wedges and cook until cabbage is tender. Cut beef in thin slices. Serve with vegetables arranged on platter with beef. Accompany with horseradish sauce. Serves 6-8.

Jack Warner's Broiled Salmon

Salmon steak, cut 1-inch thick
3 tbsps. sweet butter
1 lemon
1 cup cooked fresh peas
1 cup cooked baby carrots
1 cup cooked green beans. cut in julienne strips

Place salmon steak on broiler pan lined with aluminum foil. Melt 2 tbsps. butter and add juice of half a lemon. Brush salmon with lemon-butter. Broil fish on one side 8 minutes (or until fish begins to flake); turn, again brush with lemon-butter. Broil about 5 more minutes (or until it begins to flake). Arrange fish on serving platter with vegetable garniture of hot cooked peas, carrots and green beans. Melt remaining butter and add rest of lemon juice. Pour over fish and vegetables. Serves 1.