Corned beef time is here. St Patrick’s day treat!

Posted on April 17th, 2010

Marconda’s Delicious Corned Beef

Marconda’s Delicious Corned Beef

Ingredients list.
Start with a corned beef brisket made from Marconda’s old time recipe.
12 small red potatoes cut in half
12 baby carrots cut lengthwise.
1 large onion cut into 8 pieces
1 large head cabbage cut into 8 pieces
2 spoons chopped parsley

Directions: For best results, plan to leave corned beef out of refrigeration for approximately 2 hours in sealed bag before cooking, so meat is room temperature. Use a large pot or dutch oven with plenty of room to cover corned beef in several inches of water. (You can test this by leaving meat in sealed bag and placing into pot with cool water.) Bring pot of water to a boil. Remove corned beef from bag and carefully place it into pot. Water will cool down a bit so allow it to come back to a boil and then turn heat down to just above a simmer. Add pickling spices from bag. Place lid over pot and allow to simmer for approximately 3 hours. check corned beef with a fork, if you can easily pierce through the meat, it is done. At that time add the baby carrots, onion and potatoes, and allow to simmer 15 minutes. Then remove the meat and place in foil. Add cabbage into pot and allow to simmer for approximately 15 minutes until soft. Remove cabbage, carrots, onions and potatoes and drain. Sprinkle parsley over potatoes. Slice corned beef thinly across grain and serve with vegetables. Use mustard or horseradish if desired. Enjoy with Thee’s Irish Soda Bread for the perfect St. Patrick’s Day meal.

Marconda’s Slow Roasted Pork shoulder with Melted Apples

Posted on April 17th, 2010


  • 4-5 pound pork roast from Marconda’s
  • 1 TB fennel seed
  • 2 tsp black peppercorn
  • 2 TB packed rosemary leaves lightly chopped
  • 2 TB fresh thyme lightly chopped
  • 4 medium garlic passed through a press or chopped
  • 2TB salt
  • 4 TB olive oil
  • 4 medium apples ( I use green)
  • 1 medium yellow onion
  • 1 C. white wine


  1. Mix and finely chop together(in blender) or prep machine : fennel, peppercorn, rosemary, thyme garlic salt and 2 TB of olive oil. This will be a paste like consistency, pat on all sides of the roast and wrap in plastic tightly ( I sometimes prep this far and freeze until I’m ready to use it. Generally it should marinate in the refrig for overnight or up to 2 days.
  2. Peel and core apples and cut into 8ths. Peel and trim onion and cut into 12 thin wedges. Mix the apples and onions together.
  3. Preheat oven to 450
  4. Toss apples and onions with 2 TB olive oil and season with salt and pepper. Place in the bottom of a roasting pan or Dutch oven that has a lid).
  5. Roast the pork uncovered at 450 for 30 minutes. Lower the temperature to 325, add the wine and cover. If using roaster you will need to tightly seal the pan with foil.
  6. Cook for 2 ? – 3 hours until it is tender. You may have to add more liquid, so check every so often ( wine or water).

Marconda’s Herbed Veal Chops

Posted on April 17th, 2010

A special thanks to Peter Ford and Anita Phipps


  • (3) Veal Chops from Marconda’s
  • Salt
  • Pepper
  • Flour
  • (3) tablespoons butter
  • 1/3 cup White Wine
  • 1/2 tsp. fresh chopped Chivs
  • 1/2 tsp fresh chopped Tarragon
  • 1/2 tsp, chopped Parsley


  1. Season three veal chops with salt and pepper
  2. Dredge them lightly in flour.
  3. Saute the chops slowly in 2 Tblsp. of melted butter for 12 to 15 mnutes on each side
  4. Arrange them on a plate and keep warm.
  5. To the remaining butter in the pan, add 1/3 cup white wine
  6. Cook the mixture over high heat until the wine is reduced by half
  7. Add 1/2 teaspoon each of chives, Tarragon and parsley
  8. Swirl in one added tablespoon of butter
  9. Pour sauce over meat and serve

Marconda’s Osso Buco

Posted on April 5th, 2010

Veal shank ingredients:

  • 4 to 5 pound veal shank from Marconda’s Meats /cross cut 2 inches thick
  • 1 cup flour (for dredging)
  • 1/3 cup olive oil
  • 1/2 cup beef stock
  • 1 1/2 cup red wine
  • 1 large jar tomato and basil sauce

“Holy Trinity” saute ingredients:

  • 2 cloves garlic, finely chopped
  • 1 medium carrot, finely diced
  • 2 celery stalks, finely diced
  • 2 pieces whole cloves
  • 1 bay leaf
  • 1 pinch thyme and sage

Garnish ingredients:

  • 1 tablespoon grated lemon peel
  • 1/4 cup flat leaf parsley
  • 1/2 cup grated parmesan Cheese


  1. Preheat of to 375 degrees
  2. Season Shanks with salt and pepper and dredge in flour
  3. In a skillet, heat up 2 tablespoons olive oil and brown shanks well
  4. Carefully transfer meat to a heatproof casserole dish or dutch oven so marrow stays inside bones
  5. Set aside
  6. Add more olive oil to skillet and saute “Holy Trinity” until caramelized
  7. Add red wine and simmer until reduced 1/4 original amount
  8. Add tomato and basil sauce and continue to cook 5 minutes
  9. Pour mixture over meat, cover tightly and bake for 1 1/2 hours or until tender
  10. Remove Shank from oven and place in a serving dish
  11. Place “Holy Trinity” ingredients in blender and blend until smooth
  12. If sauce is too watery, simmer until thick
  13. Pour sauce over meat and serve
  14. Garnish as desired and serve with steamed rice or potato