Corned Beef and Cabbage

 

Corned Beef and Cabbage

Aunt Kate instilled in me from the get-go that Corned Beef and Cabbage are mandatory for a St. Patrick's Day meal. She’d say, cook it slow and long so that the meat melts in your mouth and your veggies are soft and tender. So In honor of my Irish roots, I listened to her and made it every year on St, Patrick’s Day.  It's not St. Patrick’s Day without it. So, if you’ve got Irish blood in your veins, you better be making this dish for dinner on St. Patrick’s Day or the leprechauns are going to make your life miserable.

Yield: Approx. 6 servings

Ingredients

3–4-pound corned beef brisket

bay leaf

1 head of cabbage, cut in half, remove core, cut into medium-sized wedges

6 medium carrots, peeled and cut into uniform 1–2-inch chunks

4 Celery ribs cut into 1–2-inch chunks

1 yellow onion, cut into quarters

1–2 russet potatoes, cut into 1-inch chunks

Water

Horseradish Mustard as a side garnish

Instructions

Remove the brisket from packaging (rinse off if you desire or pat dry).

Place in a large Dutch Oven or other large pot – fat side up.

Take the spice packet from the brisket package and sprinkle it on top of the brisket; add 1 bay leaf.

Add water until the brisket is covered.

Bring to a boil; Cover and reduce heat and simmer for approx. 3 hours (for a 3-pound brisket) or more (you can prepare your vegetables during this time). Cook until meat registers 145 degrees F when probed with a meat thermometer.

After approximately 3 hours of simmering, add potatoes, carrots, celery and onion. Cover and bring back boiling for 15-20 minutes (feel free to boil the potatoes/carrots longer if you prefer a softer texture, but they will be cooked for an additional 10 minutes in the next step).

Then add cabbage wedges, cover again, and continue boiling for an additional 10 minutes (this essentially steams the cabbage).

Remove the cabbage, potatoes, carrots, celery, onion, and corned beef and place on a large plate or platter.

Let the meat rest for 5-10 minutes, slice against the grain and then serve with horseradish mustard.

Suggestion: Serve the cooking liquid/broth as “au jus” to be poured over the meat.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride