Corned Beef and Cabbage
Alex and I had our St. Patrick's Day dinner last night. My traditional corned beef and cabbage is a little different from the usual and takes quite a bit of time to prepare so I didn't have the time to make it during the week. I've been making this dinner once a year for over 8 years and it's now got to the point where I can't remember how I came about this recipe. I've fiddled about with it only a little since I first made it and I no longer have a written recipe so the following is a little touch and go.
Corned Beef and Cabbage
1 packet corned beef
Large pot of cold water
8 slices bacon
2 large onions
4 cloves garlic, crushed
4 russet pot
1 lb carrots
1 large head of cabbage
1 carton low sodium chicken broth
1 cup white wine
1 cup juice from corned beef
Place corned beef in large pot of cold water and bring to boil. Drain, and using same pot, add enough cold water to cover corned beef and bring to simmer. Simmer, covered, for 2 - 3 hours.
Cook bacon in large frying pan until crisp and golden brown. Remove and crumble. Chop onions and then fry in batches, on a low heat, in same frying pan until brown and carmelized. This can take up to half an hour for each batch. During the last minute of cooking add garlic and stir until fragrant. Stir in bacon and turn off heat.
Heat oven to 350 degrees. Quarter, or cut into several wedges, the cabbage. Place in a very large roasting pan. Peel and quarter potatoes and place alongside the cabbage. Peel and slice the carrots and scatter over the cabbage and potatoes. Sprinkle the onions and bacon over everything. Heat the chicken stock, wine and some juice from the corned beef and pour over the cabbage and potatoes. Seal with aluminum foil and put into a 350 oven for about an hour.
Servers 4-6.
As this cooks in the oven the flavors from the bacon and onion will cook into the potatoes and cabbage. This is an artery hardening meal that is too hard to say no to.
Corned Beef and Cabbage
1 packet corned beef
Large pot of cold water
8 slices bacon
2 large onions
4 cloves garlic, crushed
4 russet pot
1 lb carrots
1 large head of cabbage
1 carton low sodium chicken broth
1 cup white wine
1 cup juice from corned beef
Place corned beef in large pot of cold water and bring to boil. Drain, and using same pot, add enough cold water to cover corned beef and bring to simmer. Simmer, covered, for 2 - 3 hours.
Cook bacon in large frying pan until crisp and golden brown. Remove and crumble. Chop onions and then fry in batches, on a low heat, in same frying pan until brown and carmelized. This can take up to half an hour for each batch. During the last minute of cooking add garlic and stir until fragrant. Stir in bacon and turn off heat.
Heat oven to 350 degrees. Quarter, or cut into several wedges, the cabbage. Place in a very large roasting pan. Peel and quarter potatoes and place alongside the cabbage. Peel and slice the carrots and scatter over the cabbage and potatoes. Sprinkle the onions and bacon over everything. Heat the chicken stock, wine and some juice from the corned beef and pour over the cabbage and potatoes. Seal with aluminum foil and put into a 350 oven for about an hour.
Servers 4-6.
As this cooks in the oven the flavors from the bacon and onion will cook into the potatoes and cabbage. This is an artery hardening meal that is too hard to say no to.
Comments
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Corned Beef again surfaces in writings from the late 1600's as a specialty, a costly delicacy - expensive because of the salt - and made to be eaten at Easter, and sometimes at Hallowe'en. Surprising to this writer, was learning what the term "corn" really means. The name comes from Anglo-Saxon times when meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef.
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Brisket is the most common cut used for corned beef, although other cuts can also be used. Corned beef is beef that is cured in a salt brine, often with spices. Some meat-packers actually inject the brine into the arterial network.
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Oh, what a nice idea of dish for St. Patrick's Day dinner! Well done!
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We enjoy this direction. We favour the "sting" of fixture green pinch sliced very thinly rather than Savoy. This has transform a "go to" instruction for guests and is ever a hit. We prefer it with noodles, too.
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