40yrOld Horticulturist,which means I'm a plant/tree/shrub Geek.My work revolves around Mother N and weather.I love working,playing,resting outdoors!
By: dragonflyF15 , 8:02 AM GMT on March 15, 2008
This week's recipe is fitting with St. Patty's Day around the corner. My grandmother who is Scott-Irish used to make this for the family every year. Now that she's grown older, I have taken to the annual affair. The secret to good Corned Beef and Cabbage is allowing the ingredients to have a chance to absorb the corned beef flavor. The other is having some good stout beer, Schlafly Irish Stout is my personal favorite, both for the recipe and for the cook! (6 pack preferably) Makes 12 hearty servings~
Corned Beef and Cabbage Recipe
2lbs onions, divided use
2lbs carrots, divided use
9lbs corned beef brisket or round, spiced or un-spiced (if a packet comes with it, I throw it in anyways)Be sure to scrap out every last bit of juice from the packaging as this is the stuff that adds great flavor!
1.5 cups malt vinegar
12oz Irish Stout Beer, pop open another for the cook!
1 ½ tablespoon mustard seed
1 ½ tablespoon coriander seed
¾ tablespoon black peppercorns
¾ tablespoon dill seed
¾ tablespoon whole allspice
3 bay leaves
5lbs cabbage, rinsed
3lbs small red potatoes, scrubbed
Coarse Grain or Dijon Mustard
2-3 bottles regular beer*
1)You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe. Divide the onions and carrots and chop enough to fill 1 ½ cups of each, reserving the rest. Place corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice and bay leaves. Add enough water to cover the corned beef, and stir to combine* everyone's taste is different, but I like to add a mix of half water, half regular beer for the remaining liquid. Bring to a boil, cover, and simmer about 3-4 hours until meat is fork-tender.
2)While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2inch chunks. (Larger carrots should be halved first) Slice each head of cabbage into 8 wedges. During this 4 hour cook-off, go to the Irish parade, have a beer or two, maybe even a shot of Tullamore Dew.
3)After meat is fork-tender, add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 30-45minutes, until potatoes and cabbage are fork-tender.
4)To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Mustards and/or horseradish complement the corned beef as optional condiments. Having some fresh soda-bread is perfect for sopping up juices! Drink more beer, enjoy!
May the blessing of the rain be on you—
the soft sweet rain.
May it fall upon your spirit
so that all the little flowers may spring up,
and shed their sweetness on the air.
May the blessing of the great rains be on you,
may they beat upon your spirit
and wash it fair and clean,
and leave there many a shining pool
where the blue of heaven shines,
and sometimes a star.
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