Recipe–Corned Beef and Cabbage Dinner

Q.  What’s your favorite meal?

Hmmm…that’s a tough one, because I do like to eat and I have many a favorite food, including pizza, wings, pasta and red sauce con frutti de mare,  but since it’s the day after the Feast of St. Patrick, aka St. Paddy’s day, I think I’ll go with Corned Beef and cabbage.

According to Wikipedia, Corned beef and cabbage is the Irish-American variant of the genuinely Irish dish of bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.

The appearance of corned beef in Irish cuisine dates to the 12th century in the poem Aislinge Meic Con Glinne or The Vision of MacConglinne.

I really enjoy making this dish myself and it’s a dish my mother would make every year for the 10 or so people she had to cook for each and every day.  I added a mustard glaze about 15 years ago.

I originally posted this recipe on Cookerati about 100 years ago and thought I would post it here.

Ingredients

• 4.5 to 5 pound corned beef brisket, trimmed of fat
• 1 whole garlic clove
• 10 black peppercorns
• 2 bay leaves
• 8 or so carrots, peeled and cut into large pieces
• 8 or so potatoes, cubed – I leave the skin on
• 1 large Vidalia onion, quartered
• 1 head cabbage, cut into wedges
• butter
• parsley

Mustard Glaze Ingredients

• 1/2 cup Dijon mustard
• 1/2 cup lightly packed brown sugar
• 2 tablespoons dry mustard
• 3 tablespoons red wine vinegar
• 1/4 cup water
• 1 tablespoon vegetable oil

Method

1. In a large pot, cover brisket with water. Over high heat, bring to boil. Reduce heat and simmer for 5 minutes. Skim junk off top. Add garlic, peppercorns and bay leaves. Simmer covered for 2 1/2 to 3 hours.  Alternative…wake up early in the morning and instead of a large pot, put all of those ingredients in a slow cooker/crockpot on high for 6 hours.
2. Add carrots, potatoes and onions. Cook until almost tender (20-25 minutes). Add cabbage and cook until all vegetables are tender.  If you used a slow cooker to cook the meat, transfer the liquid to a large pot and add the veggies.
3. Do this step while the vegetables are cooking:
   1. Preheat broiler.
   2. Make mustard glaze –
      1. Combine Dijon mustard and brown sugar to make a paste.
      2. Whisk in the rest of the mustard glaze ingredients.
4. Do this step while the cabbage is cooking:
   1. Remove brisket before putting cabbage in the pot.
   2. Place brisket fat side up on a rack over a broiler pan. Brush top of brisket with some of the mustard glaze. Put the brisket in the broiler so that the top of the brisket is about 6 inches from the heat. Broil 10 minutes, brushing meat several times with the glaze until the meat is shiny. Transfer meat to a cutting board and pour leftover glaze in serving board.
5. Slice brisket and arrange on large serving platter.
6. Using a slotted spoon to scoop out of the pot, place cabbage, carrots, and onions on the platter.
7. Drain the potatoes, return them to the pot. Toss potatoes with butter and parsley and place on platter. [or you can just put all the vegetables in a serving bowl and let your guests do the butter and parsley thing].

NOTE:  I’m seriously considering going through the process of manufacturing the mustard glaze.  Would you purchase it if it was on the market?

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TJ Gallivan

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