CORNED BEEF AND CABBAGE

Corned Beef & Cabbage

Corned beef got its name before refrigeration, when meat was preserved with coarse grains of salt called "corn." Today beef is corned with spices for flavor, not for preservation. The meat must be refrigerated.

Ingredients:

2- to 2-1/2-pound corned beef brisket*
2 bay leaves
1 teaspoon whole black pepper
3 medium carrots, quartered lengthwise
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 whole, tiny new potatoes
1 small cabbage, cut into 6 wedges (1 pound)

*NOTE: If the brisket has an additional packet of spices, add it rather than the pepper and bay leaves called for in the ingredients list.

Instructions:

Trim fat from meat. Place in a 4- to 6-quart Dutch oven; add juices and spices from package of beef, if available. Add enough water to cover meat. Add bay leaves and pepper (if using). Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

Add carrots, parsnips, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to Dutch oven. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from Dutch oven.

To serve, slice the meat across the grain.

Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Yield: 6 servings


Corned Beef & Cabbage
Prep Time: 3 hours
Number of Servings: 6-8 Skill Level: Average
Ingredients 3 lb. corn beef brisket
2 cloves garlic, minced
2 bay leaves
1/2 tablespoon black peppercorns
6 medium potatoes, peeled and cut in quarters
6 carrots, peeled and cut in large pieces
1 medium head cabbage, cut in wedges
Watercress for garnish
Instructions: 1. In large sauce pot or Dutch oven, put corned beef and barely cover with water.
2. Add garlic, peppercorn and bay leaves.
3. Cover and simmer for about 2 1/2 hours, or until tender.
4. Add carrots and potatoes and bring to boil and cook 30 minutes more.
5. Carve brisket against grain.
6. On a large platter, arrange corned beef slices in the middle and vegetables around the side. Garnish with watercress.
Helpful Hints: Corned beef brisket sometimes comes with its own flavor packet in which case you should use that for the spices.

The watercress as a garnish is always a hit on St. Patrick's Day since it resembles shamrocks. In our family, the day is not complete without corned beef and cabbage, some soda bread & jam, and a little Irish coffee!