Corned Beef and Cabbage Recipe
Happy St. Patrick’s Day! It’s Thursday, and if you’re lucky, you’ll be able to leave work early and meet your friends for a pint of Guinness and some authentic Irish grub. Don’t get crazy- take your time, and stay away from the Jameson’s until later in the evening… after you’ve had a hearty meal.
Irish food isn’t terribly complicated- it usually consists of few ingredients, and a simple cooking process. Most items are usually braised, and cooked for a long period of time, ensuring tender meats, and rich, flavorful broths. Some classic Irish foods are corned beef and cabbage, Irish stew, Irish soda bread, cottage pie, shepherd’s pie, and sausage and potato coddle.
The most popular food item during St. Patrick’s Day is corned beef and cabbage. This combination of meat and cabbage is tasty, and easy to make. Another recipe I have included is braised leeks with potatoes and cream- this is a rich dish packed with flavor. Here are my recipes- give them a try, and may the luck of the Irish be with you!
Corned Beef and Cabbage
Prep Time: 30 minutes
Cooking Time: 2 hours, 30 minutes
Ingredients:
4-5 pounds corned beef brisket
3-4 pounds Yukon gold, or red, new potatoes quartered
1 large head of chopped green cabbage
3 granny smith apples, peeled and quartered
1 quart water
¼ cup apple cider vinegar
1 cup apple cider
1 Vidalia, or sweet onion, chopped
3 large carrots, peeled and sliced
4 stalks of celery, chopped
Salt and pepper to taste
Directions:
Place the corned beef in a Dutch oven, soup pot, or roasting pan. Next, add the potatoes, cabbage, apples, water, apple cider vinegar, apple cider, chopped onion, carrots, and a small amount of salt and pepper. If cooking on the stove-top, place on simmer, and let cook on simmer for two hours. If preparing in the oven, bake at 350 degrees for two hours, covered.
Remove contents from the pan, arrange on a plate, and cover with the flavorful broth.!
Chef Chuck Kerber
cooksandeats.com
chuck@cooksandeats.com
photo: wickedgooddinnerblogspot.com
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