Tuesday, March 18, 2008

Recipe Tuesday - Irish Corned Beef and Cabbage

I use the slow cooker to cook the Corned Beef Brisket. I think it's a good way to make sure it comes out tender and with the most flavor. Ben firmly disagrees, however, with the use of the slow cooker for the cabbage and root vegetables (he says that the three components should never be cooked together, like a pot roast or boiled dinner), so here are pictures of how I cook our traditional Irish meal for St. Patrick's Day.

Start with a corned beef from the grocery store. And really, if you want to try this, don't wait till next year, just run out and get one right now, they'll all be marked down! Also, spicy mustard and a bottle of beer. I know the Negra Modela isn't precisely Irish, but it was in the fridge. It also helps if there's someone around willing to drink the rest of the beer, since the other half of this bottle went flat and got poured down the sink.

Or just skip the beer and use broth or water.

Rinse the meat off and put it into the slow cooker, fat side down. Make sure to keep the spice packet that comes with the meat. Add a quartered onion, pour in just enough liquid to come up the sides of the brisket, spread the top with some mustard, and sprinkle on the whole contents of the spice packet. Cook this on high for 3-5 hours or on low for 6-8 hours. It won't change color when it's done, so don't wait for it not to be pink anymore. Use a thermometer if you want to be sure, it should be 160 degrees inside.

The root vegetables should be peeled, cubed, tossed with a little olive oil and kosher salt, and spread on tin foil on a baking sheet. This is turnip, potatoes, and carrot. You can do any combo you want, adding rutabega and parsnips too.

Roast these at 400 for about 20-30 minutes, stirring them up halfway through cooking. They'll get lots of yummy brown color on them.

The cabbage should be blanched separately in a big pot of salted boiling water by a lass in authentic Irish dress. ;) Quarter the cabbage and let it boil about 5-10 minutes.

Lay out all the components on a platter. Serve this with more spicy mustard, salt and pepper, and don't forget some vinegar for the cabbage!
Save leftover meat sliced thin for sandwiches (breaking out some sauerkraut for these is usually very popular). To make the hash, I'm using the leftover roasted veggies with about an equal portion of the meat. These will be chopped fine together and then fried.

Stumble Upon Toolbar

2 comments:

Melonie said...

Yum! I did a regular beef brisket for the first time and was pretty happy with the way it turned out. The almost-7-year-old ate it and ate leftovers tonight, so it must have been acceptable. LOL

Hope you have a great week! We'll be doing ham for Easter - with baby food ham for the little guy. ;-)

Bethany said...

I'd actually much prefer a regular brisket, I just had baked potatoes for dinner. But Ben said this was delicious. Not sure how he could tell, Corned Beef is so weird to begin with.

Too cute! We're having ham too. With mashed potatoes and corn and biscuits. I hope you have a good holiday and your dinner is delicious.

Related Posts with Thumbnails