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1
Cut the beef in half and place both pieces in a large pot.
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2
Fill with enough cold water to cover the beef.
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3
Turn the heat to high and bring the water just to a boil, then strain the liquid and discard.
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4
Return the beef to the pot and cover again with cold water.
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5
Set over high heat until the water comes to a boil, then decrease the heat and simmer for 1 1/2 to 2 hours.
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6
Transfer the meat to a new pot and strain the cooking liquid through a fine-mesh sieve.
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7
Cover the meat with the strained cooking liquid and return to a simmer.
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8
Add the packaged spice mix, onion, celery, carrot, cabbage, leek, red pepper flakes, bay leaf, and soy sauce; cook for 30 minutes, or until the beef is very tender.
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9
Test for doneness by inserting a paring knife into the center of the beef; its done if the knife slides easily into the meat.
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10
Remove the bay leaf and discard.
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11
Remove one piece of corned beef and place it on a cutting board.
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12
Slice into 1/4-inch-thick pieces.
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13
Reserve the other piece of corned beef for future use.
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14
Place a large pot of water over high heat and bring to a boil.
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15
Add the rice noodles and cook, following package instructions.
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16
Drain well and divide among 4 bowls.
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17
To serve, fill each of the bowls with one-fourth of the sliced beef, onion, celery, carrot, cabbage, and leek, and 1/4 cup of the cooking broth.
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18
Garnish with a dab of mustard.
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19
This recipe makes more corned beef than you need for this dish.
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20
You can use leftover corned beef the way we do in Chicago: turn it into a sandwich.
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21
Pile slices on crusty bread, garnish with the cooked cabbage and carrot, then slather on mustard.
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22
And dont forget corned beef hash!
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23
Shred the corned beef and stir fry it with diced potatoes and onions.
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24
Season with salt and pepper and serve with eggs.
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25
Not Japanese, of course, but both delicious.
