Our Sunday breakfast on our Farm, today, April 2, 2017
- Pete & Alice
An old time classic, this simple traditional meal has been “butchered” over the years missing the beautiful honest simplicity of an old-time staple.
When I was growing up we could only have this when my father was out of town – he couldn’t stand it after eating it for too many years in the Army. Then, as I had a home of my own I couldn’t serve it because Pete wouldn’t eat it - too many years in the cafeteria in boarding school. What a shame! And now I’ve discovered it’s most ungraciously known as S.O.S. in the Armed Forces, “sh** on a shingle”, the shingle being the toast it’s served on. So, mistreated. I love this dish!
So, if you want to make it yourself, go on line and check out the recipes but note they call for a “jar of dried beef”. Okay but the beef is formed. Formed?! It’s also available premade and frozen but it too has the inglorious ingredient - “beef chunked and formed”. Doesn’t that bring visions of all sorts of questionable scraps of unknown beef all squished together? Where is the provenance?
Here is my solution (and Pete now loves this dish at home.) Substitute unknown preformed beef with our Joseph Decuis Wagyu Corned Beef and a good old fashioned white sauce. It brings the nobility back to this dish. Our Wagyu corned beef, made from the brisket, is super delicious on its own but phenomenal in the cream sauce. And where is the provenance? Wagyu raised on our farm where we know these animals have been raised with love and care.
RECIPE (serves 4)
2 Tablespoons Unsalted Butter
2 Tablespoons Flour
1 Cup Whole Milk
½ Pound Wagyu Corned Beef
Melt the butter in a saucepan. Whisk in the flour. Add salt, pepper, cayenne (sparingly) to taste. Add Milk a little at a time, stirring as it thickens.
Slice and chop the corned beef in strips/bite sized pieces. Heat briefly (it’s so marbled it’s easy to overcook) in a small frying pan, draining off the fat. Add to the cream sauce and serve over toast. VOILA!
Even better – add a farm fresh poached egg.
Time to Prepare: 10-15 minutes
Cost: $6.00 or $1.50 per person
PROOF: Food from our farm is enjoyable, healthy and affordable.
Wagyu Corned Beef and Farm Fresh eggs available at the Emporium at Joseph Decuis