14 March 2010

St. Paddy's Day ... Get Ready for the Corned Beef !

Corned beef and cabbage... the American wink and nod to the Irish palate. I was reading somewhere that true Dubliners think we Americans are a crazy lot to be boiling our corned beef and peeling our taters and carrots. Apparently, corned beef and cabbage isn't that popular a dish in Ireland... period. Having said that, I will still make it every St Patrick's Day... or within a few days of the day. It is something that I have always done ... right up there with belting out 'McNamara's Band' and 'Who Threw the Overalls in Mrs. Murphy's Chowder' on the morning of St. Pat's Day ... just ask my kids.

This year, we're having a guest for dinner... I'll let you know if I suddenly come into some gold...









This year, Silent Bob and I are on our own for St. Patty's Day, so I am scaling down the recipe... I bought a flat-cut brisket that is just two pounds and have scaled back on the veggies. There will be a lunch portion leftover. Perhaps a red-flannel hash ... and poached eggs atop for breakfast tomorrow ... but, I get a head of myself! Cheers!


Corned Beef and Cabbage Dinner - printer friendly


St. Patrick’s Day Dinner

Corned Beef and Cabbage

Serves: 6- 8

4 -5 lb. corned beef brisket, flat cut
2 onions, sliced
1 small onion, studded with 6 to 8 whole cloves
1 bay leaf
1 small bunch of parsley
12 whole peppercorns
2 stalks celery, chopped into large chunks
1 carrot, peeled and chopped into chunks

1. Wash the corned beef and place in the bottom of a large, deep stockpot, cover with cold water.

2. Bring the corned beef to a boil and discard the water.

3. Add fresh cold water and all the above ingredients, water should just cover the beef.

4. Bring to a boil, reduce the heat to simmer, add one bottle of pilsner beer (the golden stuff).

5. Simmer covered for 3 to 4 hours. If beef foams, skim the foam and discard.

6. Peel and prepare the following ingredients:

8-10 medium potatoes, large chunks
12 – 18 large carrots, large chunks
1 cabbage, washed and cut into wedges



7. When the brisket has simmered for three hours or so, add the carrots. Increase the heat under the pot to a small bubble (not a big boil) and wait for about ten minutes. Then, add the potatoes. Continue to cook until the potatoes are almost fork-tender. Then, lay the cabbage wedges gently on top of simmering dinner, and continue to simmer covered. Be careful not to overcook the cabbage.

8. Use a slotted spoon to remove the cooked veggies and arrange them on a plate. Place the brisket center-stage on the platter and serve.

Additional food: A golden pilsner beer, hot spicy mustard for the brisket, a sweet chili salsa for the cabbage, and Irish soda bread for sopping up juices.

2 comments:

  1. A good brown bread for me, with just the least bit of molasses. I have a recipe that Mom had from a woman named Vi Spotswood. Mom and Dad rented an apartment in Norfolk, NY from her after the war. It calls for Spry, which I believe was a precursor to Crisco. I substitute canola oil for that, but otherwise make it just the same including the sour milk.

    ReplyDelete
  2. Susan @ Kay18/3/10 8:09 PM

    Isn't it cool to have these old recipes that have been passed from household to household over the years? Just got a neat comment from a couple who do a vintage recipe and kitchen gear blog... I'll send it on to you...you would appreciate their approach!

    ReplyDelete

Anonymous comments will not be accepted. Please be aware that due to spamming concerns, I must be able to track back.