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Today, some of us will celebrate St. Patrick's Day. Some will go out, drink copious amounts of beer, and get uproariously drunk; some will go out and drink green beer (sounds awful, doesn't it?), there will be parades, and I..... I will stay home and cook corned beef and cabbage, and we will like it. We do, actually. I just started this tradition a few years ago when I became interested in our genealogy. I had never eaten corned beef, much less cooked it, but I thought it was worth a try. And we've come to love it and look forward to it. There are a bazillion recipes out there for it, but this one is my favorite.
adapted from Woman's Day Kitchen from Woman's Day-March 2011
1 2-3 lb corned beef brisket with spice packet, if included
1 12-oz bottle Guinness Extra Stout
1 medium onion, halved
2 cloves garlic, smashed
2 bay leaves
1 1/2 c beef broth
6 small red potatoes, scrubbed and quartered
1 small head green cabbage, cut into 8 wedges
3/4 c whole grain mustard
1/4 c brown sugar
2 Tbsp cider vinegar
Place corned beef in a large pot. Add the beer, onion, garlic, bay leaves, 1 1/2 c beef broth and the contents of the spice packet. Bring to a boil. Cover, reducing heat, and let simmer 2 1/2 to 3 hours. Heat oven to 375 degrees F. Transfer the beef to a foil-lined baking sheet . Add the potatoes and the cabbage to the pot and let simmer, uncovered, 10 to 15 minutes. Meanwhile in a bowl, combine the mustard, sugar, and vinegar. Brush the beef with 3 Tbsp of the mustard mixture and roast until the sauce has thickened, 12 to 15 minutes. Transfer the beef to a cutting board and slice thinly. Serve with the vegetables and remaining sauce.
Ireland of Tara
Until next time, Happy Cooking! :)
May you live to be a hundred years, with one extra year to repent. - Irish Toast
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