Monday, March 14, 2011

St. Patricks Day Corned Beef and Cabbage Recipe

It wouldn't be St Paddys without corned beef and cabbage, and it has taken me years to find a recipe that was yummy and desrving of such a fun holiday. So whether you are Irish or not, grab your green beer and begin cooking!

1 3/4 lbs onions
2 1/2 lbs carrots
6 lbs corned beef brisket or round
1 cup malt vinegar
6 oz Irish stout beer (I actually use 1 bottle of guiness)
1 tbl mustard seed
1 tbl coriander seed
1/2 tbl black peppercorns
1/2 tbl dill seed
1/2 tbl whole allspice
2 bay leaves
3 lbs cabbage rinsed and cored
2 1/2 lbs small red potatoes scrubbed
1/2 cup course grain brown mustard (optional)
1/2 cup Dijon mustard (optional)

What to do:
Get a large stock pot (large enough to hold 4 gallons)
Chop up 1 cup of onions and 1 cup of carrots. Put the remaining whole onions and carrots to the side.
Place the corned beef onto a plate or prep sheet and press/rub the mustard seeds, coriander seeds, peppercorns, dill seeds, and allspice into the corned beef.
Place the corned beef into the stock pot, making sure any of the spices that fall off are scraped up off your prep sheet and placed in the pot as well.
Add the chopped onions, chopped carrots, malt vinegar, Irish stout beer, and bay leaves.
Add enough water to cover the corned beef and stir gently to combine.
Bring to a boil, cover, and simmer about 3 hours.
While the corned beef is cooking, slice the remaining onions into 8 wedges and the carrots into 2" chunks. Slice each head of cabbage into 8 wedges.
Once the corned beef is fork tender, add the onions, carrots, and potatoes to the pot. Stir a bit to combine, and then add the cabbage to the top.
Cover and return to a boil.
Reduce heat and simmer about 20 minutes, or until the potatoes and cabbage are fork tender.
When done, cut the corned beef against the grain and accompany with the cooked vegetables.
Serve with mustards as additional complimentary condiments...and don't forget the green beer!
Will feed 12 hungry guests.

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