Corned Beef and Cabbage

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In the small town of Utica Illinois my mom’s parents opened Duffy’s Tavern.  Neither one of them had much restaurant experience, but together, they dived into this huge endeavor.  An Irish Tavern decorated with their antique finds, serving food and drinks, and greeting customers with my Grandpa’s classic handlebar mustache.  I have wonderful memories of going to see my Grandma at the restaurant and dancing in the back dining room as Elvis Presley played from the antique jukebox.  As you can imagine, Duffy’s Tavern was the place to be on St. Patrick’s Day.

  

Today I am going to share a wonderful Corned Beef and Cabbage recipe.  My husband’s favorite meal is Corned Beef and Cabbage and I recently made this for his birthday party and it received raved reviews, and I just had to make it again today, for St. Patrick’s Day.  A flavorful, tender corned beef brisket with a hint of Guinness, tender potatoes and carrots, and steamed cabbage.  I found this recipe on food network, click here for the link.  I made a couple of changes to make this a little easier to prepare, and to make it a one pot meal.  If you are looking for the perfect St. Patty’s Day recipe, look no further.

Ingredients:

4 to 5 lb corned beef brisket

1 cup beef broth

12 oz Guinness Stout

Water

5 garlic cloves

10 peppercorns

4 sprigs fresh thyme

6 Potatoes (or amount that works best for your family)

10 Carrots (0r amount that works best for your family)

1 Head of cabbage sliced in wedges

Directions:

  • Place corned beef brisket, and peppercorn packet if included with your corned beef, in a large cast enamel dutch oven or large heavy soup pot, fat side up.  Pour beef broth and Guiness over the brisket, then add water until it is covering the brisket by about 2 inches.
  • Make a bouquet garni with garlic cloves, peppercorns, and fresh thyme.  (To make a bouquet garni: wrap garlic cloves, peppercorns, and fresh thyme in cheesecloth, then tie it closed with butcher’s twine.  Place bouquet garni in the pot with the corned beef.
  • Bring pot to a boil on the stove top, lower heat to a gentle simmer and cover.  Simmer, covered, for 4 hours.
  • After 4 hours add potatoes and carrots to the corned beef, cover, continue simmering for 40 minutes.
  • Place cabbage slices on the top of corned beef, don’t’ push into liquid, cover, continue simmering, and let cabbage steam for 20 minutes.
  • Remove cabbage and tent with foil to keep warm. Remove corned beef to a cutting board, slice brisket.  Then remove potatoes and vegetables and serve on the side of the corned beef.
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