Pop a shamrock in your cap and serve up this traditional dish with a green beer to celebrate St. Patrick's Day.
Try this classic recipe and serve it with horseradish sauce for a new kick. And Irish Soda Bread is a nice accompaniment for the whole meal and for breakfast the next day.
Classic Corned Beef & Cabbage
Serves about 6
3-4 large onions - you need one cup diced and the remainder in large chunks
10 medium carrots - you need one cup diced and the remainder in large chunks
3 pounds corned beef brisket, spiced or unspiced. If a spice packet is included, use that. If unspiced, add a dash each of mustard seed, coriander seed, peppercorns, dill seed, whole allspice and 1 bay leaf or a combo of whatever you have on hand
½ cup malt vinegar
½ cup Irish stout beer or other dark beer like Guinness
about 1 1/2 pounds small red potatoes, scrubbed, larger ones cut in half (or use peeled white potatoes cut in large chunks)
1 large cabbage, cored and outer leaves removed, cut into large chunks
In a large Dutch oven, place the corned beef. Add about one cup of chopped onions and carrots each, and the vinegar, beer, and all the seasonings. Add enough water to over the corned beef. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
When the meat has cooked for 3 hours, add the remaining onions and carrots, and red or white potatoes, and cabbage to the cooked corned beef. (Keep the cabbage on top.) Cover and simmer about 20-30 minutes, until potatoes and cabbage are fork-tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables on a large platter. Sprinkle with parsley, if desired.
Serve with Dijon mustard, coarse grain mustard and horseradish sauce, if desired.
Horseradish Sauce
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup (or more depending on your preference) prepared grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together all the ingredients. Refrigerate for at least 30 minutes before serving.
Editor's Note: This recipe first appeared on Clinton Patch.
