Saturday, March 13, 2010


Mytymo was really not the center piece. He had his spring haircut and a St Patrick Day scarf, too cute.
We celebrated St Patrick's Day a few days early this year. My daughter Melissa and her Irish husband Bernie are leaving for Ireland Monday and will celebrate over there. Bernie is very fond of my corned beef, so I prepare it a couple times a year. Actually he says St Patrick's Day is a much bigger holiday in America than it is in Ireland.
Corned Beef and Cabbage
The old fashioned way.
I don't really have a recipe for this dish, but I'll go through the steps of how I make it.
I buy 2 packages about 3 1/4 pounds each, of corned beef in a package with seasoning. You can use one package, but the meat will shrink when cooked and when you remove the fat you will have a lot less than 3 pounds. Also, everyone wants leftovers for sandwiches.
The day before serving, cook corned beef with seasoning package according to package directions. Allow to cool in liquid over night in refrigerator, this is my method, it does not state this in the directions.
5 or 6 (or more for leftovers or 10) medium size potatoes, peeled and cut in half or left whole chunks.
1 pound (more for 10 or leftovers) carrots, peeled and cut in 2" pieces.
1 (for 6) or 2 ( for 10) heads of Cabbage cut in about 6 wedges.
Remove corned beef from liquid and set aside on cutting board. I remove most of the fat that forms on top as the liquid is chilled, taste, if to salty add water to cut saltiness. Add potatoes, carrots and put cabbage on top. (if you are cooking the smaller amount of vegetables, you may need to remove some of the liquid to add water, you don't want the cabbage covered with liquid). Bring to a boil and simmer for 20 minutes or until just tender. Don't over cook.
Slice corned beef into serving pieces, about 1/2 inches thick. Remove as much fat as possible as you are slicing the meat. Place the corned beef on top of the vegetables when they have finished cooking, simmer a few minutes just to heat the meat.
Remove meat and vegetables with a slotted spoon and serve all together on a large platter, sprinkle with chopped parsley.
Serves 1o or 6 with leftovers.
Serve with good beer, I don't drink the Irish stuff, but Dale does. I serve with spicy mustard and creamed horseradish.
And Bernie loves brown bread served with this. Recipe to follow.

No comments:

Post a Comment