Corned Beef and Cabbage
Cooking time: 2 - 3 hours for menu Cooking schedule: see below for instructions
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 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
Total time: 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). There are enough vegetables to use in Corned Beef Hash for the leftovers....
Ingredients:
- 1 corned beef, (usually around 3lbs) plus seasoning packet included (or not)
- 4 medium potatoes
- 4 small - medium leeks
- 6 medium carrots
- 4 ribs celery
- 2/3 head cabbage
- 3 bay leaves
- Horseradish Sauce:
- 1 tbs prepared horseradish
- 1 tbs Dijon-style mustard
- 2 tbs mayonnaise
Instructions:
- Put corned 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 Hash or another use.
- Horseradish Sauce:
- Mix well and serve.
Note: If using ham 1 tsp mustard seeds, 1 tsp peppercorns, and 1 tsp dried thyme to water.
Cooking schedule: 1 - 3 hours
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large pot with lid, small bowl
Prepare corned beef brisket, cook
Break for 2 hours
Cut carrots, add to pot
Cut celery, add to pot
Trim and cut leeks, add to pot |
Bring back to a boil, cut, add potatoes
At this point add ham if not using beef
Slice cabbage, add to pot
Cover, cook until cabbage is tender
Break for
30 minutes
Make horseradish sauce
Remove all vegetables and meat
Refrigerate half of the vegetables
Slice the beef and serve |