Corned Beef & Cabbage
If it wouldn't be St. Patrick's Day in my house without Corned Beef & Cabbage, here's an authentic recipe. Cured beef was a traditional St. Patricks day dinner; the beef killed and preserved before winter could then be eaten after the long Lenten fast.
In the truest sense of the word then, this really doesn't qualify as a traditional recipe. But, it has become so closely associated with the Irish and St. Patrick's Day, I'd be remiss not to include it."Thank you for bringing that to my attention, Yes that was Potatoes, I have adjusted the recipe. The onions, along with the carrots and celery go into the braising pot as part of the aromatics for the braising liquid. Follow the method of preparation for the most succulent, mouth watering, fork tender, flavorful Corned Beef you ever had." - Chef_James
Yield: 10 Servings Ready in 4 hours, 30 minutes
29 people trying soon
Verified by Marley674
|4 poundBeef Brisket Fresh; brine for 10 days|
|16 cupsbeef stock|
|3 largecarrots; add to pot as part of the aromatics|
|8 eaPotatoes; 6-8 roughly chopped depending on size; use yukon gold potatoes|
|1 largespring of fresh thyme and several parsley stalks|
|2 eaBay Leaves|
|2 teaspoonsBlack Peppercorns|
|2 teaspoonsTomato Paste|
|1 Kosher Salt|
|0.75 cupsour cream|
|2 teaspoonsKosher Salt|
|2 tblspoonsBrown sugar|
|1 Black pepper|
|1 mediumOnion; rough chopped; add to pot as part of the aromatics|
|2 largeCelery chopped; add to pot as part of the aromatics|
Corned Beef & Cabbage Preparation
1. Brine Beef Brisket prior to cooking
2. Preheat oven to 300 degrees F.
3. Place beef Brisket in colander in sink and rinse brisket under cold water.
4. Sear brisket on all sides in a Dutch Oven with a tight fitting lid.
5. Add the beef stock, bay leaves, peppercorns, allspice, cloves, brown sugar, tomato paste, thyme/celery bundle and onion, powdered English mustard, salt and pepper to taste. Bring to boil, uncover and skim off any scum that rises to the surface. Cover and transfer pan to the oven, braise until very tender about 3 hours and 45 minutes.
6. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Add more stock if needed. Heat and simmer vegetables until they are tender, about 20 minutes.
7. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the jot cooking liquid over the corned beef and season with pepper.
8. Serve immediately with the horseradish sauce.
In addition to quality "Stone Ground Deli Mustard", I also like the following horseradish sauce:
For the Horseradish Sauce
1. Freshly ground black pepper In a small bowl, mix together the mayonnaise, sour cream, horseradish, lemon zest, and 2 teaspoons kosher salt.
2. Season generously with pepper to taste.
3. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Note 1 '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.
Note 2 Tie the thyme and celery together it will be easier to remove later
I prefer my cabbage crispy firm, so,I cook it separately. Cooked quickly in boiling water, it retains its beautiful bright green color. I season it heavily with fresh ground pepper and I don't don't go easy on the butter!
Note 4 For a more flavorful brisket it is best to brine it prior to braising. There is a great brine for corned beef on my blog ~~at; http://www.my-chef.org/wordpress/?p=149
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