Corned Beef & Cabbage for St. Paddy’s Day!

corned-beef-cabbage-on-plate1I love a good Boiled Dinner. It reminds of my childhood, we actually ate this meal frequently not just on St. Paddy’s Day. In those days it was a relatively inexpensive dinner for a family of 7 with 5 growing and hungry kids!

Leftovers from boiled dinners (when that happened!) took the shape of Rueben Sammies or Corned Beef Hash. Corned Beef Hash was a good choice because it used all of the veggies leftovers, no new ingredients were needed just add an egg per person and you have a great breakfast or brunch dish! Add quinoa and you have a “healthy” breakfast or brunch dish! 

Boiled Dinners for me are even easier because I make mine in the crockpot or I bake it, I think boiling the ingredients diminishes them and they loose a great deal of flavor. I also leave the cap of fat on my corned brisket to makeit more tender, and flavorful…it retains that buttery taste. Before serving you can trim the fat for finicky eaters.

Here is a great idea for twist on “Boiled Dinner”…mix up a glaze of brown sugar to taste, 1/2 cup dijon mustard  and smear it on the brisket. Wrap it tightly in 3-4 layers of aluminum foil.  Put a saucer in the bottom of a large (6qt) oval crock pot insert.  Pour about 1 cup of water in the bottom with any juice from the meat package and place the wrapped corned brisket. Cover and cook on LOW for 8 hours. Reserve juice from the bottom of the pot for boiling the veggies in. Let the cooked corned brisket sit overnight or several hours in the refrigerator. Slice thinly and warm gently; serve with boiled red potatoes, onions, carrots and cabbage that have been cooked in the  reserved juice.

Corned Beef Brisket come in a plastic bag and are a brined with a mixture of pickling spices and herbs. It infuses the flavor throughout the meat. Cooking it slow and low tenderizes this particular cut of meat that tends to be tough and stringy, so make sure you cut it across the grain when you serve it. The brisket is usually a rectangular cut of meat. the “grain or fiber” of the muscle generally runs the long way. 

To cut it “across the grain” means to look at the muscle, track the way the “fibers or grain” run and then cut it against the fibers. So you are going to cut from the short end of the cut of meat.

CORNED BEEF DINNER-CROCK POT -oval 5qt.

INGREDIENTS

3 lbs. corned beef brisket with pickling spices

1 medium onion-spanish or vidalia, sliced

4-6  whole fresh carrots

4 ribs or stalks of celery

Small head of cabbage-cut into quarters

4-6 small red potatoes

Water.

DIRECTIONS: Place corned beef in the slow cooker. Pour over the top with pickling spices from the package. Clean veggies, and peel carrots. Add water. Cover and cook on LOW – 8 hours. HIGH-4 hours

Cut each carrot & celery into 3 pieces, put all the veggies on top of the  brisket for the last 2 hours of cooking or until the veggies are tender.

Serve & Enjoy!

SHOPPING LIST:

 

 




3 lbs. corned beef brisket with pickling spices

1 medium onion-spanish or vidalia, sliced

4-6 whole fresh carrots

4 ribs or stalks of celery

Small head of cabbage-cut into quarters

4-6 small red potatoes

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2 responses to “Corned Beef & Cabbage for St. Paddy’s Day!

  1. thecookingstudioonline

    Thanx nosheri, my family likes this method hands down too!
    The Chef

  2. I have made the foil-wrapped version (as well as the traditional with the veggies) and we absolutely love it. My family picks the foil wrapped version hands down. This method seems to intensify the corned beef flavor. We’ve eaten it immediately after cooking without doing the overnight-in-the-fridge thing and it is fantastic either way. The end result from the foil method reminds us of deli corned beef, the kosher kind. A good thing since there’s nothing even close to that around us.

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