Like most people, we think of corned beef and cabbage as traditional Irish food. My sister, who spent two weeks in Ireland recently, reports there was hardly any to be found. No matter. Irish or not, it's delicious. Grab your shillelaghs and give the Blarney stone a smooch. Let's get cooking!
Start by washing the corned beef with cool water.
Put it in a Dutch oven and cover it with water. Slice one onion and add it to the pot, along with 2 T of Penzey's Corned Beef Seasoning. Bring the water to a boil and let it cook for 10 minutes. Turn down the burner and let the meat simmer for an hour per pound of meat.
When the meat is almost ready, it's time to prepare your vegetables.
Today we used small red potatoes, so we didn't peel them. All you have to do with those is wash them well and cut off any spots that look suspicious. Then cut them into medium-sized chunks. Scrape the carrots and cut them into good-sized chunks. Wash the cabbage and cut it into quarters. Cut out the cores.
Finally, cut each wedge in half.
When the meat is ready, remove it from the pan and put in the potatoes and carrots. Simmer for about 10 minutes, and then add the cabbage. Check after 10 minutes. You want the potatoes and carrots to be tender when you poke them with a fork, but not mushy. Do be careful. If you cook the cabbage too long, it makes your house smell and your stomach hurt.
While your veggies are cooking, put the finishing touches on the corned beef. First, scrape away as much fat as you can from the surface of the meat.
Next, spread a goodly amount of yellow mustard on top.
Combine 1/2 c brown sugar with 1/2 t of ground cloves and sprinkle it over the mustard.
Put the corned beef into the oven at 350° and let it cook until the sugar is melted and bubbly.
Meanwhile, your veggies should be done. Remove them from the pan, using a slotted spoon. They should look something like this:
Now all you need to do is slice the corned beef--across the grain--and serve it immediately. Oh--you'll also need to sit back and enjoy the compliments coming your way!
Happy St. Patrick's Day to everyone.
2 comments:
My father would have loved you two gals. Fully Irish over here but have never made up a dish like this! Now I have a recipe and no excuse...
I did not know this about the over cooking cabbage thing, at least not mentally but physically -yes.
Thank you. Ten minutes?
Also very funny to me now is the fact that Tate cooked corned beef and cabbage, first time in several years on Monday night. I had no concept of it being St. Patrick's day related until now. That's me, missing the point again.(don't tell him, but yours looks a bit yummier)
Post a Comment