The Irish of a hundred years ago wouldn't recognize this dish - it's an American adaptation. That doesn't mean it's not delicious - and it consistently hits "Top Ten" lists of comfort foods. But when the Irish arrived on American shores, they were looking to recreate a more traditional, truly Irish dish - Irish Boiled Bacon and Cabbage. Because American bacon was far different from what was known on the Emerald Isle, they turned to a close equivalent. That was corned beef - and therefore Americans came to associate this dish with the Irish.
Now - if you want the best Corned Beef ever - brine it yourself. It really doesn't take much effort, and you'll be amply rewarded for the bit of extra effort with the payoff in flavor. You really will be delighted. If not, of course you can use commercial corned beef. Either way, this dish is hearty and comforting, and the flavors pop - you'll be proud to share this one!
Ingredients
You'll Need:
•3 pounds corned beef brisket, rinsed
•2 bay leaves
•2 teaspoons peppercorns
•4 whole allspice
•2 whole cloves
•8 small red potatoes, halved
•4 large carrots, cut 1" thick pieces
•2 pounds cabbage, cut into wedges
•2 quarts water (more or less, just to cover corned beef)
Directions
1. Preheat oven to 300F.
2.Place the corned beef in a large Dutch oven, and add the bay leaves, peppercorns, allspice berries and cloves. Cover with water.
3.Bring pot to a boil, and reduce to a simmer, skimming off any scum that rises to the surface. Cover the pot, and place it into the preheated oven.
4.Braise until the corned beef is very tender, about 4 hours. Alternately, you can transfer the corned beef brisket and liquid to a slow cooker and cook for about 8 hours.
5.Place the corned beef on a cutting board, and cover tightyly with foil to allow it to rest, and to keep it warm. Place Dutch oven with cooking liquid onto the stovetop. Add cabbage, potaotes and carrots and bring to a boil. Reduce heat to a simmer, and simmer for about 20 minutes or until vegetables are tender.
6.Transfer the vegetables to a serving platter. Thinly slice the corned beef across the grain. Ladle some of the cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard, parsley or horseradish sauce.
Nutritional Information
507.5 Calories, 33.7g Total Fat, 11.0g Saturated Fat, 58.1% Calories from Fat, 166.7g Cholesterol, 1,977.5mg Sodium, 294.9 Calories from Fat, 19.2g Carbohydrate, 5.47g Dietary Fiber, 33.8g Protein
Parsley Sauce
You'll need:
•4 tablespoons unsalted butter, Irish Butter if you can find it!
•4 tablespoons all-purpose flour
•1/4 cup of the cooking liquid from the corned beef
•1 1/4 cups milk, heated
•Salt and freshly ground pepper to taste
•1/2 cup minced fresh flat-leaf parsley
1.In a small saucepan over medium heat, melt the butter and whisk in the flour. Cook for about three minutes, whisking well to form a smooth paste.
2.Whisk in the cooking liquid from the bacon, stirring constantly. Whisk in the milk, stirring constantly.
3.Bring to a boil, reduce to a simmer, and cook for five minutes, or until thickened.
4.Taste, and adjust for salt and pepper. Remove from heat, and stir in parsley. Serve hot with boiled bacon or corned beef and cabbage.
Nutritional Information
89.7 Calories, 7.1g Total Fat, 4.4g Saturated Fat, 70.3% Calories from Fat, 20.9g Cholesterol, 62.0mg Sodium, 63.1 Calories from Fat, 18.3g Carbohydrate, 0.11g Dietary Fiber, 1.8g Protein
Mustard Sauce
You'll Need:
•3 tablespoons butter
•1 small onion, diced
•2 cloves garlic, minced
•1 tablespoon whole-grain mustard
•1 cup dry white wine, I use a Chardonney
•1 cup corned beef cooking liquid, plus more as needed
•1 1/2 cups half-and-half, plus more as needed
•Kosher salt and freshly ground pepper to taste
1.In a medium sauce pan over medium heat, melt butter, and saute the onion and garlic for five to seven minutes, or until onion is translucent.
2.Stir in mustard and wine, and bring to a boil. Whisk in bacon cooking liquid and half and half and bring back to a boil. Reduce to a simmer, and cook whisking constantly, for 7 to 10 minutes, or until sauce is reduced by half.
3.Taste, and adjust for salt and pepper. If you wish to adjust texture, add a touch more half and half. Serve with the Irish Boiled Bacon or Corned Beef and Cabbage.
Nutritional Information
126.1 Calories, 9.6g Total Fat, 5.9g Saturated Fat, 67.0% Calories from Fat, 28.4g Cholesterol, 65.8mg Sodium, 84.5 Calories from Fat, 3.8g Carbohydrate, 0.23g Dietary Fiber, 1.7g Protein
Horseradish Sauce
You'll Need
•1 cup mayonnaise
•1 cup sour cream
•1/3 cup horseradish, grated
•1/2 teaspoon lemon zest
•2 1/2 teaspoons kosher salt
•1 teaspoon pepper
Instructions
Mix all ingredients together in a small bowl. Taste, and adjust for salt and pepper. Refrigerate for at least an hour before serving.
Nutritional Information
176.8 Calories, 15.9g Total Fat, 5.2g Saturated Fat, 79.3% Calories from Fat, 20.3g Cholesterol, 1,003.0mg Sodium, 140.2 Calories from Fat, 8.4g Carbohydrate, 0.08g Dietary Fiber, 1.2g Protein
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