I’m really excited about this St. Patty’s Day because my BFF Michele (who I don’t get to spend nearly enough time with!) is coming over for some drinking and eats and I figured might as well make this a drunken dinner party and break out the nice flatware and set my seldom used dining room table for the occasion.
For our dinner I decided to make a traditional Irish meal of Corned Beef and Cabbage with Irish Soda bread (ok I cheated on the bread and bought it at the store).
I started out by marinating the corned beef in 2 bottles of beer overnight. Not sure if that was necessary as the original recipe didn’t call for it but I figured what they hey, alcohol makes everything better, right?
Using Len’s fun and informative recipe ( I urge you to read it for her humor and guide on how to select the perfect corned beef & cabbage to use in your recipe) on Food.com I Made This:
1 (2 -6 lb) corned beef brisket ~Mine was about 4 lbs
1 teaspoon peppercorn
2 dried bay leaves
~You can leave out the peppercorn & bay leaves if your corned beef comes with the seasoning packet
1 head fresh cabbage
6 medium red potatoes
1 (1 lb) bag fresh carrot
fresh parsley (Dried won’t do at all)
1 fresh garlic clove
1 medium fresh sweet onion
grainy yellow mustard
irish soda bread
can of beer
- Place the brisket (best side up) in the bottom of a large dutch oven or stockpot.
- Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
- Cover the brisket generously with water and a bottle of beer (optional – adds flavor and is a tenderizer) and bring to a boil
- Reduce heat, cover and simmer for 2 hours.
- Meanwhile scrub and rinse the potatoes removing any eyes or bad spots but leave as much peel on as you can and quarter them.
- Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
- Peel the onion and cut it into eighths. Set aside.
- Rinse the bunch of fresh parsley and mince.
- After simmering for 2 hours add the potatoes on top of the brisket and add water to cover.
- Bring to a boil then reduce heat, cover, and simmer for 10 mins
- Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage. Add water to cover everything.
- Bring to boil then educe heat, cover, and simmer for 20 minutes.
- Dish is done once cabbage is cooked to tender.
- Place the potatoes in the bowl while still piping hot and add butter, garlic, and add a handful of chopped fresh parsley.
- While brisket is resting bring remaining liquid to boil then add cornstarch and whisk vigorously Cook until desired thickness.
- Slice the brisket cross grain.
- Top brisket and veggies with gravy.
- Happy St. Patrick’s Day! (melissariebe.wordpress.com)