Wearing-of-the-Green Corned Beef and Cabbage

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Why did this dish became the symbol of a St Patrick’s Day meal? One story purports it was a matter of Irish sensibility. The Irish immigrants loved pork but found this meat expensive when they migrated to America. Living in areas with other immigrants, they learned to love the corned brisket of the delis and found that it resembled their pork meal in Ireland. The corned beef and cabbage meal  (also called a New England boiled dinner) became a classic. Corned beef, a brined or cured, less-tender beef brisket,  is cooked in liquid until fork tender. For our version, the cabbage takes on a new, slightly sweet twist;  it roasts in the oven while the carrots and potatoes cook in the broth with the beef.

1 corned beef (3 to 4 lbs.)

8 cups water

1 sweet onion, cut into wedges

6 whole cloves

1 bay leaf

2  cloves garlic

1 small head cabbage (about 2 lbs.)

2 tablespoons olive oil

1-1/2 pounds small red-skinned potatoes

1 pound carrots, peeled

2 tablespoons chopped parsley

Dijon mustard

For Creamy Horseradish Sauce:

1 cup sour cream

3 tablespoons prepared horseradish

1/2 teaspoon sugar

1/4 teaspoon salt

1. Place brisket (and seasoning packet , if it comes with the brisket) iin a Dutch oven. Add the water, onion, cloves, bay leaf, and garlic. Bring to a boil over high heat; skim any foam that rises to the surface.  Reduce heat to low, cover and simmer 2 hours,  turning the meat every 30 minutes.

2. Heat oven to 425 degrees F.  Grease a large jelly-roll pan with 1 tablespoon oil and heat  pan in the oven for 5 minutes. Place the cabbage wedges on the preheated pan and sprinkle cabbage with remaining olive oil. Roast for 15 minutes. With tongs, turn the cabbage wedges and continue roasting for 15 more minutes.

3. Meanwhile, add the carrots and potatoes to the broth in the Dutch oven; cover and cook for 30 to 40 minutes, or until  vegetables are crisp-tender and meat is fork-tender.

4. To make the Creamy Horseradish Sauce: In a small bowl, combine all the ingredients for the sauce and stir until well mixed. Makes about 1 cup.

5. To serve, transfer brisket and vegetables to a large serving platter; discard the broth. Sprinkle with the parsley. Serve with mustard and/or Creamy Horseradish Sauce. Makes 6 to 8 servings.

 

 

 

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