Today my husband & I decided to add a new twist to our TRADITIONAL CORNED BEEF & CABBAGE DINNER with carrots, Bell Peppers, garlic & onions by cooking the corned beef with an Irish Stout Beer his suggestion & then Glazing it after it was cooked, which was my suggestion.
We were both very impressed with the outcome of the meal. I served it with Dan's Favorite Irish Soda Bread, & made the Andes Mint Chunk Oatmeal Raisin Cookies, and also made a Marbled Mint Layer cake, all was very good & I was very exhausted afterwards.
The meal was worth it,& something my husband looks forward to yearly.
Notes from the Test Kitchen:
I love this recipe over all. But I especially liked the glaze for the meat. The mix of flavors was great together and I can't wait to make this again for St. Patrick's Day. Hmmm... I think this glaze may pair well with other meats as too.
corned beef flats (not the point cuts)
12 oz. Irish stout beer (more if desired)
garlic chopped in large pieces
red skin potatoes; washed & quartered
onions; cut into 6's or 8's pieces
green onions; chopped (optional)
cabbage heads; cut into wedges
cabbage leaves; blanched or mircowaved for garnish (optional)
1This is the large pot I used to cook the corned beef briskets in. The formula for cooking corned beef briskets is usually between 50 minutes to 1 hour per pound. But if you are cooking 6 1/2 pounds as I did today, use the time for the largest piece of meat, NOT the combined total for the weight of the meat. These 2 pieces cooked in about 3 hours, on SIMMER, AFTER THE WATER CAME TO A BOIL.
2Add briskets to a large pot, then add contents of spice packet.
3Cover briskets completely with water.
4Add the beer if using. Turn the fire to medium high, and then bring to a boil.
5When it comes to a boil, skim foam from top of water. Then lower heat and allow meat to simmer for about 50 minutes to 1 hour per pound for the weight of the largest brisket if cooking more than one. Or cook until meat has reached desired tenderness.
6When cook time has elapsed, remove briskets from pot and place on a rack in a large roasting pan, PRE-HEAT OVEN TO 350 DEGREES F. Prepare glaze, by combining all the glaze ingredients in a small saucepan. Bring to a simmer until butter has melted, then brush on top of briskets every 10 minutes, for a total of about 3 times. Cook for 25 to 30 minutes.
7When glaze has set, remove from oven and let set for about 10 minutes before slicing to serve. You will have some glaze left over. Can serve on the side with the corned beef and can also be used on a ham.
8While corned beef is baking in oven cook the remaining vegetables. Add onions, garlic potatoes & carrots to the pot the briskets were cooked in and cook for 10 minutes. Then add the cabbage wedges and continue to cook for 20 to 25 minutes longer or until all the veggies are tender.
9Blanch or microwave large outer cabbage leaves for about 5 to 6 minutes. Wash first and allow a little water to stay on the leaves, place in a covered bowl, and cook in microwave till bright green. Then line large platter with the leaves cutting in half if need be, then retrieve the veggies from the pot with a large slotted spoon, and place in platter, sprinkle with chopped green onions or chopped chive, garnish with bell pepper strips if desired.
10Slice corned beef brisket with electric knife and arrange on top of veggies before taking to table.
11Place on table and allow guest to help themselves.
12This is the platter that I made and gave to the neighbors, they LOVED IT & I love sharing it with them.