Corned Beef and Cabbage
Dress Up the Ordinary
Originally a traditional Irish Easter Sunday dinner, this dish has become a fixture in Irish restaurants in America. Succulent beef and tender vegetables served with a hearty broth--it's the perfect centerpiece for your St. Patrick's day celebration or anytime a simple, warming meal is in order. Serve it with a mound of steaming mashed potatoes and a pint of Guinness stout or Smithwick's Irish Ale.
1 corned brisket of beef (3-4 pounds)
6 medium carrots, peeled, halved lengthwise, and cut into 1/2-inch slices
2 medium onions, cut into thick slices
2 turnips, peeled, quartered, and cut in 1/2-inch slices
2 parsnips, peeled, halved lengthwise, cut in 1/2-inch slices
1 small head cabbage (or 1/2 large head), outer leaves removed, quartered
3 ounces Glace de Viande Gold® dissolved in 8 cups hot water
2 teaspoons dry English mustard (such as Colman's)
2 bay leaves
Salt and ground black pepper
Prepared mustard or horseradish sauce
Place the corned beef in large pot, cover with water and bring to boil on over high heat. Reduce the heat to low, cover, and simmer for 20 minutes.
Remove the cover from the pot and, if necessary, skim any froth off the top of the water. Replace the cover and simmer for 2 more hours.
Remove the beef from the pot and drain the water. Add half the dissolved Glace de Viande Gold®, dry mustard, and bay leaves to pot, stirring to dissolve the mustard. Return the beef to pot and arrange the vegetables around and on top of it. Add more stock, if needed, to make enough liquid to just cover the beef and vegetables, reserving any unused stock for another use.
Bring the liquid to a simmer over medium heat, then reduce the heat to low, cover the pot, and cook just at a simmer for 45-60 minutes, until the beef and vegetables are fork tender. Remove the beef and vegetables from the broth with a slotted spoon. Season the broth generously to taste with salt and pepper.
Slice the beef across the grain and serve it with the vegetables, with the broth spooned over the top, and prepared mustard or horseradish sauce on the side.
Wine Pairing: If you're not a beer drinker, try a Beaujolais or a Zinfandel with this dish.