St Paddys Day Corned Beef And Cabbage Recipes

TRADITIONAL CORNED BEEF AND CABBAGE

Steps:

• Combine warm water, salt, brown sugar, and pink curing salt if using and stir until sugar and salt in a large pot until dissolved. Add the brisket and cover and put in the fridge for 5-7 days until your meat brines equally. If your meat starts to float, put a heavy plate on top. *Pink curing salt is optional but is what makes the meat turn pink in color. You can find it online or at a specialty meat shop. Read warnings about ingesting directly.
• In a 5 quart slow cooker add carrots, potatoes, onion and salt and pepper. Remove the brisket from the brine and rinse in cold water. Place on top of the vegetables and top brisket with pickling spice. Fill with water until meat is almost fully covered. Cook for 7-8 hours on low and 5-6 on high adding in the cabbage the last hour of cooking.
• Rinse the corned beef with water to remove salt. Place the corned beef in a large pot and fill with water and add pickling spice. Cover and bring to a boil. Reduce to a simmer to 50 minutes per pound or until tender. Add in the vegetables the last hour and cabbage the last 15 minutes before serving.
• Rinse the corned beef with water to remove the salt. Place the beef in the instant pot and fill with water and pickling spice. Select high pressure and cook for 90 minutes. When finished cooking quick release the pressure according to the manual. Remove the brisket and leave 2 cups water. Add in the potatoes, carrots, onion, and top with cabbage. Salt and pepper. Select manual setting and cook on high for 5 minutes or until the veggies are tender. Release the pressure according to the manual.
• Preheat oven to 350 degrees. Place the brisket into a roasting pan and add 3 cups of water and pickling spice. Cook for 2 hours. Remove from the oven and add vegetables. Bake uncovered for another hour until vegetables are tender.

CORNED BEEF & CABBAGE FROM SUZANNE GOIN

Steps:

• Preheat the oven to 325°F.
• Place the corned beef in a large deep pot and cover with cold water by 6 inches. Bring to a boil over medium heat.
• Cut the onions in half lengthwise, peel them, and poke one clove into each half.
• When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chiles. Cover the pot with aluminum foil and a tight-fitting lid.
• Cook the corned beef in the oven 4 to 4 1/2 hours, until it's fork-tender. (Carefully remove the foil and pierce the meat with a fork. If the fork doesn't penetrate easily, the corned beef is not ready.)
• While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1-inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.
• When it's done, remove the meat from the oven, let it cool a few minutes, and transfer it to a baking sheet.
• Turn the oven up to 375°F.
• Return the meat to the oven for about 15 minutes, until it browns and crisps on top. If it's not browning to your liking, you can pass it under the broiler. Let the corned beef rest 10 to 15 minutes before slicing it.
• Meanwhile, skim the fat from the broth. (There probably won't be very much.) Taste the broth. If it tastes good-not too salty but nicely seasoned and meaty-set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.
• Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabbage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.) Simmer over low heat 15 to 20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.
• Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserved broth, to your liking. Or, if you like the meat broth best, use it by itself.
• Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch-thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.
• Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsley with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to overseason, since the corned beef may be on the salty side.

ST. PADDY'S DAY CORNED BEEF AND CABBAGE

Steps:

• Place the corned beef in a large stockpot and cover it with cold water to nearly fill pot. Some corned beef comes with a sealed packet of seasoning. If yours does, add it to the pot. Bring to a boil, reduce the heat, cover, and simmer for 2 1/2 to 3 hours, or until the beef is firm but tender to the fork. Remove the beef from the pot. When the corned beef is almost done, chop the cabbage. (If it has a lot of outside dark green leaves, chop them separately and set aside. These leaves add beautiful color to the dish, but they are tougher and require a little more cooking time, so put them in the pot about 10 minutes before you add the remaining cabbage.) Place the cabbage in a colander and rinse it with cool water. When you are ready to add the cabbage, in a separate pot, melt the butter over medium-high heat. Immediately add the cabbage to the pot, leaving as much water as possible on the leaves. Cook, stirring until the cabbage is well coated with butter. Sprinkle with the House Seasoning. Cover the pot and simmer until the cabbage is tender but still somewhat crisp, 7 to 10 minutes.
• Slice the corned beef thinly across the grain. Place the cabbage in a serving dish and place the sliced corned beef on top. You can drizzle a spoonful or two of stock from the pot over the corned beef and cabbage, if you like. Serve with mashed potatoes and Corny Corn Muffins (see page 320). Leftover corned beef makes wonderful sandwiches.
• *When we're serving cabbage without the corned beef, we season the pot with a little bacon along with the butter: Fry 2 to 3 strips of cut-up bacon along with the butter until the bacon is about half done, then proceed with the recipe.