Corned beef & cabbage

Beef, brisket with corned spice packet	3 pounds
Water
Onion, quartered	1 large
Carrots, cut into large chunks	3 large
Celery, cut into 2-inch pieces	3 stalks
Salt	1 teaspoon
Potatoes, red, cut in half	2 pounds
Cabbage, cut into eights	1 small

1. In a large Dutch oven, combine the beef, spice packet, water, onion, carrots, celery, and salt. 
2. Bring to a simmer, skimming off any foam that rises to the surface (careful not to scoop out the spices). 
3. Cover the pot, reduce the heat to low, and simmer until the meal is almost fork-tender, about 3 hours. 
4. Add the potatoes, and simmer, uncovered, until the potatoes are almost tender, about 30 minutes. 
5. Place the cabbage on top of and around the meat, cover the pot, and simmer until the cabbage is tender, 20 to 30 minutes. 
6. Transfer the meat to a cutting board, and let rest for 10 to 15 minutes. 
7. Cut across the grain, and serve in a bowl with ladles of vegetables and broth over the top.

Shrimp with green banana cocktail sauce

Pickle
Daikon, peeled, very thinly sliced	1 pound
Mirin cooking wine	½ cup
Vinegar, rice, unseasoned	½ cup
Peppercorns, Sichuan	5
Star anise	2
Sugar	1 tablespoon
Salt, kosher	2 teaspoons
Sauce
Banana, green, peeled, cut into ½-inch pieces	1
Ketchup	1 cup
Chili sauce, sweet	½ cup
Horseradish, prepared	3 tablespoons
Lemon juice	2 tablespoons
Shoyu or other soy sauce	1 tablespoon
Shrimp
Garlic	4 cloves
Lemongrass, cut into 2-inch pieces	2 stalks
Jalapeño, halved lengthwise	1
Bay leaf	1
Kaffir lime leaf	1
Salt, kosher	3 tablespoons
Allspice, whole	¼ teaspoon
Coriander seeds	¼ teaspoon
Peppercorns, black	¼ teaspoon
Cinnamon	1 stick
Water	8 cups
Shrimp, extra jumbo	2 pounds

Pickle

1. Place the daikon in a heatproof bowl. 
2. In a medium saucepan, bring the mirin, rice vinegar, peppercorns, anise, sugar, and salt to a simmer, stirring to dissolve the sugar. 
3. Pour the hot brine over the daikon, let cool slightly, then cover and refrigerate for at least 2 hours. 

Sauce

1. In a small saucepan, combine the banana, ketchup, chili sauce, horseradish, juice, and soy sauce, and cook over moderately low heat until thickened, about 30 minutes; let cool slightly. 
2. Transfer to a blender, and puree until smooth. 
3. Transfer to a small bowl, cover, and refrigerate until chilled, about 1 hour. 

Shrimp

1. Prepare an ice bath. 
2. In a large saucepan, combine the garlic, lemongrass, jalapeño, bay leaf, kaffir leaf, salt, and spices with the water, and bring to a boil. 
3. Reduce the heat to moderately low, add the shrimp, and simmer until just cooked through, about 7 minutes. 
4. Drain and transfer the shrimp to the ice bath; let cool completely. 
5. Drain, peel and devein the shrimp, leaving the tail end intact; discard the shells and aromatics. 

Serve the shrimp with the drained pickled daikon, cocktail sauce, shrimp chips, and fresh basil.

Recipe from Food&Wine Magazine, March 2017.