St, Paddy's Day Dinner

Posted by Margalit

Nothing says "Kiss me, I'm Irish" like a corned beef and cabbage dinner. Our family must be a bit weird, because we eat this all year round. It's my daughter's favorite meal, and she would eat the whole corned beef by herself if I let her. I can't speak of the authenticity of this recipe since my Ol' Jewish Mother taught me how to make it, but it sure tastes authentic to me.

Corned Beef and Cabbage

When buying your brisket, plan on about 1 lb. per person (more if you want leftovers) since there usually is a fair amount of fat to account for and it shrinks quite a bit when cooking.

* 1 prepared flat cut corned beef brisket
* 1 bay leaf
* 12 peppercorns
* 12 whole cloves
* 1 whole large onion
* 1 regular cabbage, cut into six wedges
* 1 pound of carrots, scrubbed, ends trimmed, leave whole
* potatoes, scrubbed (1 medium waxy potato [like white or Yukon Gold] or two new red potatoes per person)

Condiments for serving: freshly grated horseradish, mustard

Peel the onion and stud it all around the circumference with the whole cloves.

Trim the thickest layer of fat off the brisket and discard. Place brisket fat side up in a dutch over or other heavy bottomed pot and cover with cold water. Add bay leaf, peppercorns, and studded onion and bring to a boil. Skim foamy impurities every so often. Reduce heat to low and cover. Simmer slowly until fork tender, around 2.5 hours.

Add veggies to the pot. Simmer until root vegetable are well-cooked, around 45-60 minutes.

Remove corned beef from pot and let rest for at least 15 minutes. Tent it with foil to keep the heat in. Slice corned beef on the bias against the grain and place on platter. Arrange vegetables around the meat. Serve with condiments on the side.

TAGS: Corned Beef And Cabbage, St Patricks Day
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