Corned Beef & Cabbage
Andy Anderson !
One of the things that surprised me, when I was working at this grubby little pub, years ago, is that this dish is not so much a traditional Irish dish, as it is a traditional American/Irish dish. But let’s not quibble about origins.
In addition, I haven’t any images from my test kitchen for this recipe… yet. So, you’ll have to be content with my artistic stylizations,
So, you ready… Let’s get into the kitchen.
THE BRISKET BOIL
1corned beef brisket, 2-3 pounds
1 tspblack peppercorns
2 mediumbay leaves, dried
1 largecabbage head
12-15 smallred potatoes, the smaller the better, about 1.5 pounds
1 mediumyellow onion
1 bottledark larger (optional)
1 bunchfresh italian flat leaf parsley
6 Tbspsweet butter, unsalted
1 clovefresh garlic
·yellow or brown mustard (your choice, or both)
·irish soda bread
How to Make Corned Beef & Cabbage
- Chef’s Note: You do not have to go though this part of the process, if you don’t want to. Most stores do sell corned beef briskets, ready to cook. You could do that but it would actually be more expensive, it wouldn't be as much fun, and it wouldn't taste as good. Besides how do you know what nasty chemicals they're using to brine the brisket?
- Add the peppercorns and the two bay leaves.
- After the brisket has been simmering for two hours, add the potatoes, and add additional water, if necessary, to cover the lot.
- Return to a boil, reduce to a simmer, cover, and simmer for 12 minutes.
- Bring to a boil, reduce to a simmer, cover, and simmer an additional 20 to 25 minutes, or until the cabbage and potatoes are nice and tender.
- Remove the brisket, and allow to rest, tented for 10 minutes.
- Take a large serving bowl, crush the garlic clove, rub it around the interior of the bowl, and then discard the garlic.
- Remove the hot potatoes from the broth with a slotted spoon, and place them in the bowl. Add the butter, and a generous handful of the chopped parsley.
- Remove the bay leaves, and the carrot chunks from the liquid and discard.
- Add the cabbage and onions to a large deep serving platter, along with some of the cooking liquid.