You are going to look at this recipe and wonder why a nice Irish girl would go mucking about with a culinary standard. Well, this lass had a German-Irish father and a Sicilian mother... that's how the garlic, oregano, basil and rosemary got added to the pot. The first time my mother prepared boiled dinner for my dad, to his horror, she throw in a tomato as well. The literally melting pot of flavors produced a St. Patrick's Day feast so tasty that the Italian influences became a family tradition.
Corned Beef & Cabbage
corned beef brisket, recipe here
cold water
peppercorns
2 tbsp Italian seasonings
1 head of garlic
4 carrots, peeled and quartered
4 onions, peeled and halved
1 head of green cabbage cut into wedges (keep the core attached for easier removal)
8 potatoes peeled
brown mustard and viewing of Lost, optional
1. Remove the brisket from the brine and brush off most of the spices. Place it in a large stock pot and cover with enough cold water so that the meat is submerged and there are few inches of extra water (you will need this later to cook the veggies).
2. Add in a tablespoon or so of fresh black peppercorns, Italian seasonings and head of garlic. Bring to a boil, then lower to a simmer.
3. Cook for 1-3 hours, depending on the weight of the meat, till it is mostly cooked through. (The original brisket I used was 4.31 lbs and this took about 1.5 hours over medium-low heat.)
4. Add in the vegetables and turn the heat up till it begins to boil, then lower to a simmer. Cook veggies until fork-tender.
5. Remove the meat, trim it of the fat and cut into slices, against the grain of the meat.
6. Serve with spicy brown mustard and enjoy the fact that there will be many many left overs.*
*Store left overs in the boiling liquid to prevent them from drying out.
This version was even more flavorful than my homemade corned beef attempt of 2008! But for now, I am looking forward to hash for breakfast.
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