- Serves: 6 – 8
- Preparation Time: 25 minutes
- Total Cooking time: 2-3 hours (mostly slow cooking)
This is a recipe that is almost always associated with St Patrick’s Day and with the lush green fields of Ireland and of all things Celtic. However, it is a little known fact that corned beef and cabbage is actually a genuine slice of Americana. Traditionally, the original dish was actually cabbage and potatoes served with Irish bacon, which unlike the bacon served in America, is much leaner and only lightly salted and smoked. It wasn’t until Irish settlers came over to America and were introduced to the corned beef offered by the local Jewish delicatessens that corned beef became associated with Irish cuisine. The result of this is, as I said true Americana, the melding of the foods of two different cultures into what is, at least to me, a culinary master stroke.
|6-8||lbs||Corned beef Brisket (about 3-4 briskets) (the leaner flat cut is preferable to the point cut)|
|1||pint||Guinness or other Stout|
|5||lbs||small red potatoes|
|2||lbs||carrots, washed and peeled then cut into large chunks|
|2||leeks washed and cut into 1” chunks|
|3||heads||white cabbage, cored and quartered|
Remove the corned beef from its packaging and rinse well under cold water. Next, place the briskets in a large stock pot with the stout beer and enough cold water to cover and bring just to a boil. Reduce heat to medium low and simmer approximately 2- 2 ½ hours or until meat pierces easily with a fork. Remove the briskets and then raise heat to medium high and add the potatoes, carrots, leeks, and cabbage (in that order) to the cooking liquid and simmer an additional 20-25 minutes or until potatoes are tender and cabbage is tender but still bright green. Slice the corned beef and serve with the cabbage, potatoes and other vegetables. As a hint: try serving the corned beef topped with a dollop of spicy or stone ground brown mustard such as Plochman’s.