Good Eats Wednesday

Corned Beef & Cabbage

Photo by: Randy Mayor. Styling by: Melanie J. Clark via Cooking Light.

Recipe by David Bonom in Cooking Light via myrecipes.com.

"Yield: 8 servings (serving size: 3 ounces beef, about 1 1/2 cups cabbage, and about 1 1/3 cups potatoes)

Ingredients:

1 (4-pound) cured corned beef brisket, trimmed
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
Cooking spray
1 tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 teaspoons butter
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon mustard

Preparation

Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.

Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.

Preheat broiler. Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes."

-Recipe by: David Bonom, Cooking Light, March 2003

&

 A poem by Frances Shilliday to make you smile.

  

GOOD GRIEF - NOT BEEF!

I just want to put something straight

About what should be on your plate,

If it's corned beef you're makin'

You're sadly mistaken,

That isn't what Irishmen ate.

If you ever go over the pond

You'll find it's of bacon they're fond,

All crispy and fried,

With some cabbage beside,

And a big scoop of praties beyond.

Your average Pat was a peasant

Who could not afford beef or pheasant.

On the end of his fork

Was a bit of salt pork,

As a change from potatoes 'twas pleasant.

This custom the Yanks have invented,

Is an error they've never repented,

But bacon's the stuff

That all Irishmen scoff,

With fried cabbage it is supplemented.

So please get it right this St. Paddy's.

Don't feed this old beef to your daddies.

It may be much flasher,

But a simple old rasher,

Is what you should eat with your tatties.

©Frances Shilliday 2004

Visit her website HERE.

If you opt for a "traditional" Irish plate of Bacon & Cabbage,
see Irish Cultures & Customs for their recipe.


Visit our new Health & Wealth blog
to learn more fun facts about
The Tradition & Economics of Corned Beef.


Cheers!