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Corned Beef & Cabbage
North American Irish

6 main  
3-1/2 hrs  

Corned Beef and Cabbage is not much made in Ireland except for tourists. When Irish came to North America, they found beef and salt, both very expensive in Ireland, cheap in the U.S. and Canada, so they adopted this take on the New England Boiled Dinner. It is also related to the common Irish dish of salt cured back bacon and cabbage. The secret to the best corned beef and cabbage is to cook the minimum time it takes to get things tender.



Corned Beef Brisket  
Bay Leaf
Peppercorns black
Mustard seeds
Malt Vinegar
-- Vegetables
Carrots large
Onions, boiling (1)
Potatoes small red
Cabbage Head
Thyme sprig fresh
Parsley sprig
Mustard, dry
Make   -   (3-1/2 hrs - 1 hr work)
  1. Put the CORNED BEEF BRISKET in a pot including the liquid it is packed with. If you're using a "point cut" (it's the cheaper one) there may be a piece on top separated from the main part by a layer of fat. If you cut this off and pack it beside the main piece you'll need less water - and it is a good piece for "quality control sampling". Add Water to cover and bring to a slow boil uncovered, skimming off the scum until no more rises.
  2. Add Bay Leaves, Peppercorns, Mustard Seeds and Malt Vinegar, cover and continue to simmer - about 1-1/2 hours for a 3-1/2# brisket or 1-3/4 hours for a 4-1/2# brisket.
  3. Meanwhile:   Peel CARROTS and cut into largish chunks by whatever art you prefer (I cut diagonal with a rotation). Peel POTATOES and cut into large bite size chunks. Peel ONIONS and slice depending on size (see Note 1).
  4. Remove outer leaves from CABBAGE and cut lengthwise into 1/8ths leaving the core to hold the leaves together.
  5. Put the Vegetables in a pot large enough to hold everything (8 quarts). Add Thyme, Parsley and Mustard.
  6. After the Corned Beef has cooked its allotted time, remove it and put it in the pot with the Vegetables.
  7. Strain the liquid, discarding the solids. Remove the fat by running the liquid through a gravy separator, and pour it into the pot with the vegetables. Bring to a boil and simmer until the carrots are tender, about 3/4 hour.
  8. Lift out the Corned Beef and fish out the stems from the Thyme and the Parsley sprigs.
  9. Arrange vegetables on plates (you'll probably want to cut the cabbage wedges into smaller pieces). Slice corned beef across the grain and place with vegetables. ladle a liberal amount of the liquid over and serve hot. See also Note-2.
  1. Onions:   If you are able to get small boiling (1 inch and under), just peel them, and up the weight to 12 or 14 ounces. If medium, peel and halve lengthwise. and you can up the weight a bit. If you have only regular onions, split them into quarters lengthwise and reduce the weight to about 7 oz. Always slice from the root end so you can be sure the segments will hold together. To peel boiling onions easily, scald them 1 minute in boiling water. Slice the absolute minimum from the root end, slice some off the top and peel.
  2. Buffet Service:   Slice the corned beef across the grain 3/4 inch thick. Cut the slices into pieces about 1-1/4 inches on a side. Cut the Cabbage wedges into 3 or 4 pieces. Mix both back in with the other vegetables and all the liquid. Put out in a large slow cooker set to "keep warm". Provide bowls and a shallow ladle. It will be a hit.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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