Corned Beef & Cabbage
If it wouldn’t be St. Patrick’s Day in your house without Corned Beef & Cabbage, here’s an authentic recipe from Darina Allen’s the Festive Food of Ireland. Just have to be honest and say our research reveals that Corned Beef and Cabbage is not a traditional Saint Patrick’s Day meal in Ireland.
Corned Beef & Cabbage
Recipe from
Irish Culture and Customs Website
Ingredients:
- 4-pound corned beef brisket – ‘silverside’ if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
- 3 large carrots, cut into large chunks
- 6 to 8 small onions, roughly chopped
- 1 teaspoon powdered English mustard
- 1 large spring of fresh thyme and several parsley stalks tied together
- 1 cabbage
- Salt and pepper to taste
Cooking Instructions:
Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
Serve the corned beef cut into slices and surrounded by the vegetables.
Serve with a generous amount of boiled potatoes, fresh rye bread and quality, grainy mustard.
