Since March is unofficially 'Irish Awareness Month', I want to offer you the luck of the Irish by kicking off a St. Patrick's Day food tradition with Corn Beef and Cabbage...umm Irish-American that is, and not really part of the repast on the Emerald Aisle. With a whole month ahead, I'll share my most popular Irish and irish-American dishes in upcoming posts.
Since the early 1900s, Americans proclaimed corned beef and cabbage to be their favorite Irish dish, even though it really never had graced dinner tables in Ireland. Since then, Americans have embraced it as the meal of choice for St. Patrick's Day, March 17th. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn'. Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.
It is said that President Grover Cleveland once noticed the aroma of Corned Beef and Cabbage coming from the servants quarters at the White House. He asked to trade his dinner for that of the staff meal. He commented "that this was the best dinner I had had in months.."
Lá Fhéile Pádraig Sona Duit, Gaelic for Saint Patrick's Day
Corned Beef and Cabbage with Boiled Vegetables
chefgeorgehirsch.com | From George Hirsch Living it UP! TV series
3 pound corned beef brisket
4 cloves garlic, peeled
Fresh ground black pepper
2 Tablespoons pickling spices,
3 bay leaves
1/4 cup sugar
1/4 cup cider vinegar
1 large onion, peeled and quartered
6 carrots, peeled
6 Yukon potatoes, scrubbed
3 turnips, peeled
1 head cabbaged, leave core on and cut into eights
Place corned beef brisket in a very large soup pot. Fill pot with cold water to cover meat. Add sugar, cider vinegar, pickling spices, bay leaves, and garlic.
Bring to a boil over rather high heat. Boil for 5 to 6 minutes, skimming off the any scum that rises to the surface with a large spoon.
Reduce heat to a simmer, cover the pot, and let simmer for 1-2 hours. Test the meat for tenderness with a large fork, it should have a little resistance, be careful not to overcook corned beef or the meat will become dry and stringy. If fully tender turn off the heat and let the meat rest in the liquid.
One hour before serving and before the meat finishes, add all the vegetables in the pot with the meat.
Timetable for the vegetables:
• onions, simmer 1 hour
• carrots, potatoes and turnips simmer 30 minutes
• cabbage simmer 20-30 minutes
Slice only as much meat as you will immediately serve, keeping the rest in one piece for future use. Serve with a variety of mustards and horseradish.