There are some questionable holidays on the American calendar. St. Patrick’s Day is one, Cinco de Mayo is another. They’re not usually days off from work, but I find it funny that many of us “celebrate” these days when, in fact, few of us have any real attachment to them. But hey, who am I to argue with any day celebrated with special food? So here’s my FA-VO-RITE! I love me some corned beef. When I get to a real sandwich shop (and no, Subway doesn’t count) I love to have a fat corned beef sandwich with some melty cheese and deli mustard on soft, chewy bread. Which is really why I made this. It’s great the first night with the cabbage, but it’s even better the next day for lunch!
This recipe can hardly be called cooking. It takes a long time in the oven, but all you have to do is assemble the ingredients and turn on the oven. Seriously. Anyone can do it. Put it on, set a timer, take a nap, wash your hair, go to the feed store (that’s what we did), whatever.
Corned Beef & Cabbage
Recipe courtesy of Cook’s Country
- 1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
- 4 c low-sodium chicken broth
- 4 c water
- 12 carrots, peeled (3 chopped, 9 halved crosswise)
- 2 celery ribs, chopped
- 1 onion, peeled and quartered
- 3 bay leaves
- 1 T whole black peppercorns
- 1 T minced fresh thyme
- 1 t whole allspice
- 3 T unsalted butter
- 1 1/2 pounds small red potatoes
- 1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.
See? It’s in the oven. I told you that was easy! But I had help.
He’s not proficient with a knife. But he’ll keep you company and watch the oven like a hawk.
Once your 4.5-5 hours is up, transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
Return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. There will be a lot of cooking liquid left over. If you want to make Creamed Chipped Beef out of it you can find the recipe here.
Transfer beef to carving board and slice against grain into ¼-inch-thick slices. Serve with vegetables.
Sorry, that’s the worst picture of the bunch. We were STARVING by this point. The photo doesn’t do it justice! This corned beef is tender, the vegetables are perfectly cooked, and none of it is dry or mushy. Plus, for the three of us, there were LOTS of leftovers!
Do you have any special foods or traditions for St. Patrick’s Day? Other than green beer, of course!
Happy St. Patrick’s Day! Hope you don’t get pinched!