Corned Beef and Cabbage
You do not have to be Irish to fully enjoy this satisfying, home-cooked Irish traditional dish. We made ours using a 4.5-pound brisket that had already been corned, which we purchased at our local supermarket. The rest is easy, just make sure you have a large enough pot.
Corned Beef and Cabbage Day is March 17.
This recipe comes from an article by Chef David Bulla about corned beef.
Remove the corned beef from the brine, and discard the brine. Rinse the brisket thoroughly in cold water, and allow the brisket to soak in fresh water while you prepare the remaining ingredients.
- DO NOT ADD SALT.
- Place the brisket in a large pot or Dutch oven with the beer and enough water to cover by 1 to 2 inches. Add the above ingredients and bring to a boil. Immediately reduce the heat to a low simmer and cover. Cook for 2 to 3 hours or until the brisket is fork tender and pulls apart easily. Smaller thin briskets may take less time, but at least 1 hour.
- When the brisket is cooked, add to the pot whatever vegetable sides you like. I would suggest 2 or 3 potatoes, 1 cabbage wedge and 1 carrot per person, plus leftovers. If you don't have enough room in the pot, you can remove the corned beef at this time and allow it to rest in a very low oven set to warm while you cook the vegetables.
- Cabbage wedges
- Partially peeled new potatoes
- Peeled carrots cut into 2-inch pieces.
- Cook for an additional 20 minutes, or until potatoes and carrots are cooked to desired doneness. Remove the corned beef to a serving platter, and allow it to rest for 10 minutes before slicing. If you are using old-style, home-cured corned beef, slice it thin. It will be a little stronger in flavor, and a little saltier and more dry than you may be used to.
- Serve with a good bread, lots of mustard, and plenty of beer.
Note: The amount of fat in this recipe can be reduced by using low-fat soup and cheese, and by cooking the spaghetti in water instead of the hen broth.
Prep time: 30 minutes; Cooking time: 2-3 hours; Total time: 3 - 4 hours
Recipe editor Patricia Mitchell