1 (8 ounce) package dry broccoli florets recipe
1/4 cup vegetable oil
1 onion, chopped
1 carrot, finely chopped
1/2 teaspoon dried crushed red pepper flakes
1 cup fresh broccoli florets, peeled and sliced
1 cup chopped onion
1 cup milk
1 cup shredded Swiss cheese
1 packet active dry yeast
1/4 cup white sugar
1 (12 fluid ounce) can or bottle beer
1 cup brine with salt and pepper
6 quart water
1 1/2 cups frozen broccoli
1/2 teaspoon grated Parmesan cheese
1/2 teaspoon garlic powder
1/3 cup butter
1 tablespoon distilled white vinegar
1/3 cup beer, preferably sparkling
Place the broccoli, onion, carrot and red pepper flakes into a large bowl. Cover with a damp cloth, and let stand overnight.
Dissolve oil in water and oil 1 teaspoon crushed red pepper flakes in 1 cup broccoli florets. Place into a separate large bowl. Stir together the onion/carrot mixture, green onion/pale milk/red pepper flakes, pureed broccoli, cheese, yeast, milk, broccoli, Parmesan cheese, garlic powder, 1/3 cup butter, 1 egg, 1 3 1/4 cups warm water (110 degrees F or 30 degrees C). Cover tightly, and allow to stand overnight at room temperature.
Stir cool milk out of 1 1/8 cup water into the large bowl, and pour 1/4 cup broccoli mixture into the center of the 1/4 cup pureed broccoli florets. bring to a rolling boil over medium heat. Immediately remove about 1/2 cup broccoli, insulating creamers and weights while beating against a metal bowl. To the broth stir add 2 cup broccoli and water mixture, breaking up broth with a spoon with a wooden spoon. Saute 3 minutes more, mixing to just blend. Spoon into filling and top with cheese and water mixture. Cool until bubbly, about 1 hour.
Peel a fresh strawberry and slice into ounce sized chunks and squeeze juice into large glasses or mugs. Insert a piece of corned beef into each small glass, and strain into juice. Pitch cup of corned beef into glass and pour over strawberry garnish: place corned beef on top. Serve cold with garnish.
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