St Patrick's Day Corned Beef and Cabbage

Corned Beef and Cabbage is one dish that will be served by many today. March 17th is St. Patrick's Day and this dish in the United States seems to go quite well with the Holiday. While many may of dined on this dish before are we sure that we know what corned beef and cabbage is?? Perhaps it would help if we took a closer look

First of all the term to "corn" something in the culinary world simply means to preserve it in a salty brine. The term "corn" refers to coarse grains of salt for curing. Corned beef is a salt cured beef product that has replaced the traditional salt pork or bacon joint. The change occurred during the 1800s when the Irish immigrated to America. The Jewish corned beef was similar in texture to the pork that they had previously used. Shortly after the Irish Americans would serve Corned Beef and Cabbage on St. Patrick's Day However, while corned beef and cabbage remains a popular dish in much of the United States it has become a tourist type of dish in Ireland with most Irish living in Ireland not identifying the dish as native cuisine.

Now It's Your Turn Try Your Hand at

Corned Beef

One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
2 tbs chopped dill

Serving suggestion: Whole-grain mustard

Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in cocotte like Le Creuset or Staub, with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
At about 3 hours, pull out the pot, and pour some of the liquid into another large pot, add potatoes to it and bring to a boil. For the last 10 minutes of potatoes cooking, throw in the cabbage (you don’t want mushy cabbage, trust me). Once the potatoes and the cabbage are done, drain them and toss with some freshly cut dill.
Pull the brisket from the pot, slice and serve immediately with cabbage and potatoes, and mustard.
recipe resource here

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