Posted by: briellethefirst | March 20, 2011

Corned Beef And Cabbage


March 17th or thereabouts is a dinnertime we look forward to every year. We have a yummy boiled dinner, even though it isn’t traditionally Irish but Irish-American. If I were doing something traditionally Irish I’d do something like stew, colcannon, soda bread…stuff like that…and sometimes I do but this year we wanted this. I get the point cut instead of the flat cut. I think it has more flavour, but you can get the other if you like. The really cool thing about corned beef is that it’s all made in one pot. I love simple!

Open the package and plop it into a pot big enough for it and water, adding the seasoning packet that comes with it. If it doesn’t have a packet use 1/2 to 1 tsp each coriander, thyme, peppercorns, a bay leaf and whatever sounds good to you, even garlic. Cut an onion into quarters and add it to the pot. Bring to a good simmer and cook as per the package directions. Mine was almost 3 lbs and said 2-3 hours or until tender.

Garden fresh potatoes and carrots

Carrots and potatoes, fresh from the garden

While you’re waiting for the meat to cook go out to the garden and harvest a few potatoes and carrots. OK, if you didn’t think that far ahead you still have time to run to the store if you don’t have any in the pantry. About an hour before serving scrub (or peel if they look sad) a few carrots, cut them into even chunks and add them. Then scrub several potatoes (if you use russet potatoes, with tougher skins, you can peel them), cut into quarters or smaller depending on the size if the spud and add them, too.

Carrots...yum!

Adding carrots to the pot

Just waiting for cabbage

Bubblin’ away!

 

quartered cabbage

Cabbage quarters

While you’re waiting for the potatoes and carrots you can grab a cabbage from the garden…OK, you either (a) don’t live where you can garden in the winter or (b) didn’t think that far ahead, again. Just get one from the fridge that you bought for today. Peel off the 1st wimpy leaf or 2, quarter it, cut the core off and set aside.  About 15 minutes before serving take the beef out and put it on a platter. Dip the veggies out with a spotted spoon and put in serving bowls. Put the cabbage in the water still in the pot, cooking about 10-15 minutes or until soft. Slice the corned beef against the grain (so it’s tender and not stringy) into thick slabs, cutting in half to serve if necessary. Serve with butter, sour cream, and some people like mustard or horseradish.

Cat and the kids were over for dinner the year I originally wrote this and we were very full with plenty of leftovers and the dogs got a treat. As we ate I mentioned some exceptional corned beef I’d recently had at an elaborate gathering of friends. My friend had used brown sugar and I don’t remember what else, but Cat said “don’t abuse my cabbage!” so I guess I’ll stick with this…for now. The next day we had enough for a second dinner for all of us and there was enough after that for another dinner for me tonight. The dogs got the leftover cooking water as a treat. Kenzie asked for bonfire candy I still have in a tin as I dished out ice cream for desert. I finally took photos to insert of the cookin’ but forgot to take any of the finished meal til it was put away! At least we have happy tummies all around.

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