Tuesday, March 15, 2011
Corned Beef & Cabbage
A cabbage heart - from me to you this St. Patty's Day! I have to admit, I'm not much of a St. Patrick's Day girl. It's just another day for me usually. But, this year I thought I would try my hand at making the traditional Corned Beef & Cabbage meal.
I think I've probably eaten corned beef twice in my entire life, and one of those times was in Dublin. When in Rome.... Needless to say, I really didn't know what I was doing here. But I did some research on recipes and came up with my own combination - and it involves beer, lots of beer. This beef turned out so tender and juicy. I also made a couple sauces to go with it - a creamy horseradish sauce and a grainy mustard sauce. Both were excellent. Heck, this meal may make me slap on a green shirt and start talking in Gaelic! Really.
The beef is cooked in 3 bottles of Guinness beer, mixed with a little water. I added some organic carrots and potatoes half way through the cooking process along with the cabbage. And what does that get you? A one pot meal fit for an Irish Lad!
This does take some time - so make sure you've got a good 4 hours on your hands before you do it.
Erin go Bragh!
Corned Beef and Cabbage
Recipe by A Toast to Taste
Photos by A Toast to Taste
2 3lb corned beef briskets, flat cut, and the spice packets that come with them
1.5-2 cups brown sugar
3 11.2oz bottles Guinness beer
3-4 sprigs thyme
1 head cabbage
2 cups baby carrots
3 cups potatoes, cubed
Place corned beef briskets and contents of the spice packets into large stock pot and cover them in brown sugar. Pour 2 bottles of beer over beef. You want the meat completely covered in liquid so add water as needed. Bring to a boil. Reduce the heat to low and simmer for 2 hours. Trim outer leaves of cabbage and cut into quarters. Add to pot along with carrots and potatoes. Pour in remaining bottle of beer and add about 1-2 cups water to make sure all is covered. Simmer for an additional 2 hours.
Remove the corned beef from the pot and transfer to a cutting board. Remove any fat, and cut into slices against the grain. Using a slotted spoon, remove the cabbage, carrots, and potatoes. Transfer beef and vegetables to a serving platter and serve with sauces. Enjoy!