s Corned Beef and Cabbage s   


You'll be hard pressed to find an Irishman feasting on perfectly prepared corned beef and cabbage on St. Patrick’s Day. The recipe we annually embrace became an Irish-American tradition when Irish immigrants substituted corned beef for the pork in the special-occasion bacon and cabbage dish.

Corned beef, simplified, is nothing more than a brisket cut of beef soaked and seasoned in a brine – a water-based solution consisting of salt, sugar and spices – and then simmered in water with cabbage, potatoes and carrots, for up to three hours.

Despite the name, there’s no actual corn in corned beef. The "corn" reference comes from the Anglo-Saxon word for granule or pellet, describing the large grains of salt used in the curing process.

Briskets can be purchased already “corned” by the manufacturer, usually for sale in vacuum sealed packages. Or, you can easily make your own brine. Can’t find a brisket? Any inexpensive cut of beef will work – try a chuck roast or top round roast.

Yields: 4 Servings


Ingredients

2 tablespoons olive oil
1 (4-5 lb.) (corned) beef brisket, Brined trimmed of fat
5 cloves garlic crushed
1 cup Beef broth
1 teaspoon Caraway seeds toasted and ground
1 teaspoon Black peppercorns toasted and ground
Water
2 tablespoons Honey
3 tablespoons Grainy mustard
4 large Onions peeled, cut in half
1 head Green cabbage cut into 4-6 wedges
5 large Carrots scrubbed and cut into 2 inch pieces
5 large Potatoes peeled, chopped into 1 inch pieces
8 ounces Lager
Salt and pepper to taste


 
Instructions
Heat a large Dutch oven or stock pot on medium-high heat. Add olive oil. Sear meat on all sides. Reduce heat to medium. Add garlic, stir to prevent burning. Immediately deglaze the pan by adding beef broth.

Heat a small skillet on medium-high heat. Add caraway and peppercorns and toast until aromatic (until you can smell the spices in the air – about 30 seconds), stirring constantly to prevent burning. Remove and grind with a spice grinder or with a mortar and pestle.

Add the ground spices to the pot. Fill the pot with enough water to cover the meat half way up the sides. Add honey, mustard and onions and bring to a boil. Reduce to a simmer and cook for 2 hours.

Add cabbage, carrots and potatoes and simmer for 30 minutes with the lid on. Add salt and pepper to taste. Add lager and continue to cook for another 30 minutes or until the vegetables are tender.



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http://wickedgooddinner.blogspot.com/2010/03/corne

Cuisine :   American    

Main Ingredient :   Beef

CWW: This was a hit! I used new red potatoes and half carrots, half parsnips. Don't forget to turn up the heat when all the vegetables are added to keep it simmering. And freeze the excess broth for soup! New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 4
Amount Per Serving
Calories:  51
Calories from fat: 4 (7% of tot cal)

% Daily Value*

Total Fat   0g 1%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   133mg 6%
Total Carbo    12g 4%
     Dietary Fiber   1g 2%
     Sugars    9g  
Protein   1g  
Vitamin A       2% Vitamin C     6%
Calcium         3% Iron      4%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.