Every year for St Patrick’s Day, we cook a traditional Corned Beef and Cabbage dinner from a recipe that is from my Father in Law’s Irish family. It is delicious! Check out the recipe below and enjoy with a Guinness!
2-3 lb corned beef brisket (you’ll need 1/2 lb per person)
Potatoes (think 1 potato per person)
Cabbage (2 heads of cabbage)
Salt and pepper to taste
Cooking the Corned Beef:
1) Fill a large pot with water, place the brisket inside, cover and bring to a boil.
2) Partially cover the pot and reduce heat to a simmer. Simmer for approx 3 hours
3) As the meat cooks a film or froth might rise to the surface. Skim this off once or so during cooking.
4) When the meat is finished cooking remove and cover with foil to keep it warm but allow it to set for 10 or 15 mins or so.
5) Carve just before serving.
Cooking the cabbage:
1) Cut cabbage into chunks and put into a pot
2) Put enough water into the pot to cover the cabbage about half way. You do not need to cover the cabbage with water as you really want to par boil it.
3) Cook the cabbage until it is still somewhat firm.
4) Drain the cabbage and return it to the warm pot. Put in a liberal amount of butter, season with salt and pepper to taste and toss together.
1) Wash potatoes, place in large pot and cover with water. You can cook the spuds whole or cut into quarters.
2) Cook until fork goes through potatoes easily.
2) After potatoes are cooked drain them and immediately return to the warm pot and cover them with a clean dish towel to keep them flowery.
3) Cover pot until ready to serve.
Serve all with mustard either jarred or homemade**.
**Homemade recipe: in a small dish mix couple of table spoons of Coleman’s Dry Mustard and beer until the desired consistency you like for mustard. Stir well to mix well and get most lumps out.
A loaf of Irish soda bread completes the meal. Sláinte!