Mmmmm, Corned Beef and Cabbage--a great Irish dinner, perfect for St. Patrick's day.
image credit: Benjies Deli
So, what's the deal with "corned beef?" Is there corn mashed in together with the beef or something? No. :) It actually has quite an extensive and secular history, but is most famous for its origin in Ireland. The name “corned beef” derives not from the vegetable but from the process of curing the meat using large pieces of rock-salt kernels, which are called “corns of salt”. Up until the 19th century, the Irish were the main exporters of corned beef, finding the preserved and salted meat a necessity for the famine-stricken country. There is great debate about whether or not corned beef and cabbage is authentically Irish or not, many arguing that the dish came about after the Irish immigrated to America. Authentically Irish or not, you can’t deny the deliciousness of corned beef and cabbage! -Benjies Deli
Corned Beef and Cabbage is also about as easy as it gets to make.
We like to round out the whole meal and add potatoes and carrots as well. A few years ago we found this recipe on allrecipes.com and have been so pleased with it that we've found no reason to look for another. Here it is for your cooking and tasting pleasure! Happy St. Patrick's day everyone!
Corned Beef and Cabbage
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
optional: other veggies like turnips, mushrooms, quartered onions
1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Sometimes we add a few garlic cloves here. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots and any other vegetables you may be using, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain