Sunday, March 18, 2012

Corned Beef & Cabbage for St. Patty’s Day

I’m not Irish what-so-ever, but I have to admit that St. Patrick’s Day is one of my favorite days to go to my parents’ house for a home-cooked dinner. Those not-Irish parents of mine cook a mean corned beef and cabbage - I bet it could go up against the most Irish home. This time around, I was smart enough to ask for the recipe. It’s a shame that we only eat this delicious dish once a year, and I aim to try it myself sometime between now and the next St. Patrick’s Day. I think you should too, so here is the recipe my family has been using for years:

Corned Beef and Cabbage
(Makes 6 servings)

  • 3-4 Lb. corned beef brisket
  • ½ cut shopped onion
  • 2 whole bay leaves
  • ¼ cup brown sugar
  • A dash of ground cloves
  • 6 medium potatoes peeled
  • 6 carrots
  • 6 cabbage wedges
  • Prepared powdered mustard (Coleman’s)
  • 2 or 3 cloves of garlic, minced

Place corned beef in a Dutch oven and barely cover with hot water. Add onions, garlic and bay leaves. Cover and simmer for 3 to 4 hours, or until tender (3 hours is probably enough). Remove meat from liquid; cover with foil and keep warm. Add whole potatoes and carrots cut in 2” or 3” pieces to liquid in Dutch oven. Coer and bring to a boil. Cook 10 minutes or so and add cabbage; then cook 20 minutes longer.

Meanwhile, glaze meat and spread fat side of meat lightly with mustard powder. Combine brown sugar and cloves and sprinkle over mustard. Bake in shallow pan at 350 F for 15 to 20 minutes uncovered. Arrange corned beef and vegetables on a warm platter for serving. 

Happy St. Patrick's Day!

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