Corned Beef & Cabbage
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Now, on to Corned Beef & Cabbage. Of course it’s a St Patricks Day meal, but it is also my son’s birthday. It was a wonderful dinner and wouldn’t you know it, with 13 people for dinner I didn’t get the pictures I wanted. I started off ok with the vegetables above but.................. !!!!!!
But you know what corned beef looks like so here’s the recipe.
For 8 servings
5 pounds corned beef brisket (I bought it at Costco) You may want to use more
1 small smoked hamhock (optional)
the spice packet contents (comes with the brisket)
I cut off as much of the fat as possible before cooking. You don’t want to cook the vegetables in a fatty liquid!!!
Put the above in a large 8 to 10 quart pot and cover with water. Bring to a boil, cover, and simmer for 4 to 5 hours until the meat is tender. BE SURE YOU SKIM THE FOAM occasionally. This will give you a clear broth, otherwise you will have a cloudy murky broth. I usually have to skim the first 15 minutes or so of cooking.
Remove the meat and keep in a warm place (I used a large bowl) and covered it with foil.
While the meat is cooking start prepping your vegetables. You can chop all but the potatoes. If you chop the potatoes too early they will turn brown.
3 parsnips, cubed (or more if you want)
6 carrots, peeled and cubed
2 cups turnips or rutabags, peeled and cubed
8 white onions (small), peeled and cut in half
2 to 4 whole cloves stuck in the onion
2 bay leaves
2 large garlic cloves (bruised) means, peel and mash just a litt
6 medium red potatoes, quartered (the red hold up best when boiled)
2 heads of cabbage, cut in wedges
chopped parsley
melted butter
ADD the carrots, parsnips, turnips or rutabagas, onions and potatoes. COOK FOR 30 MINUTES.
After cooking for 15 minutes, add the cabbage wedges and cook until just tender.
TIP: MAKE SURE YOU SERVE THE VEGETABLES AND MEAT AS SOON AS POSSIBLE. I’ve notice that the vegetables can get somewhat mushy (they are really steaming).
You can serve with a horseradish sauce or blend chopped parsley with melted butter and serve over vegetables.
DON’T THROW AWAY THE STOCK. The next day add the vegetables and if you have any brisket in the stock and you have a wonderful soup. Really really delicious. You could freeze the stock for future use or you could add the vegetables (the potatoes might get mushy when thawed). You can always cook a new batch of potatoes and add to the stock or they are good “mushy”.
Remember it doesn’t have to be St Patty’s Day to have this wonderful meal. Don’t forget Corned Beef Brisket sandwiches.
Corned Beef & Cabbage
Tuesday, March 20, 2007
