Shenanigans were abound this St.Patrick’s Day beginning with the fact we celebrated on March 18th. I had registered for the New Jersey State School Nurse Associations Spring Conference and guess what day it was on? How did you know?? March 17th. The conference was well worth waiting the extra day. In a way, St. Patrick himself was sending his blessing, as St. Patrick’s Day fell on Saturday. If I wanted to have any of my chromosomal offsprings to enjoy the classic Irish-American corned beef and cabbage (yes it is Irish-American. The early Irish immigrants “borrowed” using an inexpensive cut of meat -brisket from the Jewish immigrants and made it their own. The things I know) dinner with me, it was not going to be on Saturday. So in the end, it worked out for all of us.
My Irish Grandmother left me her famous Corned Beef and Cabbage recipe. Well, she really didn’t technically “leave” it to me – she showed me how to make it. Every year I make this and every year I ask myself the same question, “Why do I only make this on March 17th? I should make this more often. It is so easy”. The answer is, I don’t know. It’s delicious and I hope you enjoy it too.
Corned Beef and Cabbage
You will need:
1 -4-5 lb corned beef
2-3 whole garlic cloves, peeled
1 palmful whole peppercorns
1 bay leaf
1 onion-peeled and cut in half
1 palmful whole cloves
This is want you need to do:
To a large stock pot add: garlic, peppercorns, bay leaf, onion, and whole cloves. Place meat on top and cover sufficiently with cold water. Bring to a boil and lower to simmer. Simmer for 2 hours.
Remove the meat from the pot and place in shallow pan. Set aside. Heat oven to 350 degrees. Add to the water, carrots, cut into chunks, and small new potatoes and boil for about 20 minutes. Add quartered cabbage and continue to simmer for another 20 minutes or until the vegetables are fork tender.
Wow! That’s a lot of carrots! There were a lot of us for dinner. Did you notice the green pistachio muffins in the background? When I quartered the cabbage, I kept the core intact. I find this prevents the cabbage from falling apart while cooking. I cut it off before I platter the cabbage.
While the vegetables are cooking, make a paste from dark brown sugar, spicy brown mustard, and ground cloves. Smear the paste on the fatty side of the meat and bake at 350 degrees for approximately 30 minutes or until the sugar melts. Remove the meat from the oven and let sit for 10-15 minutes or it will be stringy when you cut it. Cut it against the grain.
This meal goes really well with a cold Guinness.