Corned beef tenderloin with cabbage slaw: Bridget Foy's South Street Grill, Philadelphia

Nation's Restaurant News, March 17, 1997

For St. Patrick's Day Chef Carlo de Marco prepares a brine by boiling together water, kosher salt, Irish whiskey, pickling spices, honey, fresh fennel and celery leaves. Meanwhile, he wraps a trimmed tenderloin in plastic wrap and pierces the plastic with a boning knife. Then he adds the beef to the brine and brings the liquid just up to a simmer and removes it from the heat.

After the liquid and meat cool, he refrigerates them together for about 12 hours. Once the meat is cured, he slices it to order and warms it before plating with rosemary-infused demi-glace, parsnip chips, three-cabbage slew spiked with fresh horseradish and mashed yams with white potatoes and maple