St. Patrick’s Day Recipe

Celebrate St. Patrick’s Day with Irish-inspired foods like corned beef and cabbage, shepherd’s pie and Irish soda bread.

corned beef and cabbage

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Total Time: 12 hr 20 min
Prep: 30 min
Inactive: 8 hr 20 min
Cook: 3 hr 30 min

Ingredients

For the brine:
1 cup kosher salt
1 cup brown sugar
1 1/2 tablespoons whole coriander
1 1/2 tablespoons whole mustard seeds
1 1/2 tablespoons whole black peppercorns
1 1/2 tablespoons whole allspice
4 sprigs fresh marjoram
4 sprigs fresh thyme leaves
2 bay leaves
1 (2 1/2 to 3 pound) brisket
3 tablespoons extra-virgin olive oil
1 onion, halved
6 carrots, coarsely chopped
1 head celery including leaves, coarsely chopped
1 head garlic, halved
3 sprigs fresh marjoram
2 bay leaves
1 small cabbage cut into 6 to 8 wedges

Herbed Root Vegetables:
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper

Herb Butter:
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper

Directions

For the brine:
Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.

Heat the oven to 300 degrees F.

Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.

Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.

Herb Butter:
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

Yield: 6 to 8 servings

About AmyCraft

I've made a commitment to serve the real estate needs of my community - one family and one home at a time. My real estate knowledge and expertise are completely dedicated to you. I am a Graduate of Champions School of Real Estate and came into the real estate profession with an education background. Prior to working in real estate I was the owner of a successful daycare center. My career as an educator was very rewarding and taught me many things that I believe I have benefited from in the real estate industry. I have learned such things as negotiating with people while always keeping their best interest in mind, listening to what they are saying, maintaining flexibility and understanding, performing multiple tasks simultaneously and how to be assertive yet remaining calm under the most stressful situations. A real estate deal may be the biggest financial transaction a person will ever make. I try to respond to peoples concerns and fears with as much information as I can provide. Most importantly, I want to make sure my clients are comfortable with a certain price range rather than trying to push the pre-approved amount on them. I'm not a pushy Realtor, but I'm aggressive when it comes to getting my clients what they want. Whether you're looking to buy or sell, I can get your home sold, or find you the home you've been dreaming of. Either way, my goal is to make your experience comfortable, guided, fast, and efficient. After all "Nobody Knows The Area Better Than A Good Neighbor".
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