Corned Beef and Cabbage
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Cooking time: 2 - 3 hours for corned beef menu
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This is the traditional Irish-American celebration dish for St. Patrick's Day. I don't recall seeing corned beef in Ireland during the year that we lived there. In Ireland it would be more commonly made with a slab of bacon or ham. And, to be truthful, I used ham as corned beef is not available here. I noted the substitution. I know St. Paddy's is tomorrow, but corned beef takes a while to cook - and we have the leftovers for Corned Beef Hash tomorrow night!
Corned Beef and Cabbage Time: 2 - 3 hours for corned beef
60 minutes for ham
The traditional 'boiled dinner' for St. Patrick's day! Corned Beef normally comes in packages of about 3 lbs, so be prepared for sandwiches (or guests). I am cooking enough vegetables to use in the hash tomorrow night. (And I used ham in mine). We have plans for the rest of the cabbage, too!
1 corned beef, (usually around 3lbs) plus seasoning packet included (or not)
4 medium potatoes
4 small - medium leeks
6 medium carrots
4 stalks celery
1/2 large head of cabbage
3 bay leaves
Horseradish Sauce
Put beef in a large Dutch oven or pot and add enough water to just cover. Add bay leaves and seasoning packet. Cook according to package directions, usually about 2 - 3 hours for a 3lb brisket, until fork tender. (Directions should be on the package).
When brisket is done, or close to done: Clean and cut carrots in thirds the long way, then in half. Add to pot, tucking around brisket.
Cut root and tops off of leeks, leaving 4 - 5 inches (12cm). Remove outer layer and any more damaged layers. Add to pot, tucking around brisket
Cut celery into sticks, add to pot, tucking around brisket.
Bring pot back to a boil. Then cut potatoes into quarters and add to pot, tucking around brisket.
Remove outer leaves from cabbage. Cut a large slice off of one side, next to the core. Cut another partial slice (at right angles to first cut) Cut each slice in half and lay on top of the rest of the ingredients in the pot. (Wrap and refrigerate the rest) Cover and let cook for another 30 - 40 minutes, until the cabbage is fork tender. Remove everything with a slotted spoon. Slice the brisket and serve with Horseradish Sauce on the side. (The stock can be saved to use in place of chicken stock) Serve half of the vegetables and refrigerate the rest for the Hash tomorrow night. (we ate all the leeks)
Note: I used three 1/4" (.5cm) thick slices of dry cured (Bayonne) ham (weight 8oz, 250gr) and one, 1" (2.5cm) thick slice of baked ham (12oz, 350gr) in place of the corned beef.
I cooked it as follows:
Bring 4 cups of water to a boil in a large Dutch oven. Cut and add carrots celery and leeks. Add bay leaves,
1/2 tsp mustard seeds
1/2 tsp thyme
Cover and bring back to a boil. Cut and add potatoes. Cut hams into large pieces and lay on top, pressing down to get under the water a bit. Cut and lay cabbage on top of ham. Cover and let boil, over medium heat for 40 minutes. Remove and serve as above.
Horseradish Sauce
This has a bit of a kick. I used barely a dab on my fork when eating. For less heat, use less horseradish and mustard.
1 tbs prepared horseradish
1 tbs Dijon-style mustard
2 tbs mayonnaise
Mix well and serve.
Cooking Schedule: 1 - 3 hours |
Cut potatoes, add to pot |
Cooking for Two? Or more?
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