Tag Archives: Jokes

Corned Beef and Cabbage

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I’ve made this before, however, we ate it so fast, there was no time for pictures. Let me know what you think.

TRUE LOVE

“An Irishman is sitting in the pub with his wife, and he says, “I love you.”

She asks, “Is that you or the beer talking?”

He replies, “It’s me talking to the beer.”

Ingredients:

  • 5-7 pound packaged corned beef (brined and uncooked)
  • 3 ribs celery, cut in 2-inch pieces
  • 3 medium onions cut in 8 wedges each
  • 1 tbsp peppercorns
  • 1 tbsp pickling spices
  • 2-3 bay leafs, whole
  • small piece of cheese cloth
  • butcher’s twine
  • 3 cloves garlic, minced
  • 2 pounds of small-medium red potatoes
  • 1 bag of small sweet carrots
  • 1 medium rutabaga cut in 2-inch chunks
  • 1 head of cabbage cut in 8 wedges 

Preparation:

Start heating about 8 cups of water in a large pot over high heat. Unwrap and rinse the corned beef well. Add to the pot. If necessary, add more water to cover. As soon as the water comes to a boil turn down the flame to a very slow simmer.

Create a spice bundle, in a small piece of cheese cloth, about 6” x 6” place pepper corns, bay leaves, pickling spice.  Close the ends and tie with butcher’s twine. If the corned beef comes with a spice packet, add it to your bundle.

After simmering for about 30 minutes skim any particles or foam from the top of the liquid. Add the spice bundle. Continue to simmer. Total cooking time is about 3/4 to 1 hour per pound of brisket at a very slow simmer (5 lb brisket should cook for 3 1/2 to 4 1/2 hours; a 7 lb piece 5 to 6 hours)

Meanwhile, prepare the vegetables. Peel and cut the rutabaga into 2 inch cubes. Wash and peel the potatoes; leave them whole if small, otherwise halve or quarter them. Wash the cabbage; discard any yellowed or darkened leaves. Quarter the cabbage, cut out the core and any other tough parts and cut those pieces in half. Cut the celery into approximately 2 inch pieces.

Be prepared to add more water. About 1 1/2 hours before brisket is done add the carrots and rutabagas.  Follow with the onions about 30 minutes later and the potatoes 15 minutes after that. The cabbage should go in about 30 minutes before the brisket is ready.

Remove the brisket when it is fork tender and set aside to rest. If the cabbage isn’t ready, continue to simmer until tender. Remove spice bundle from the pot and discard.

Slice the brisket diagonally across the grain. Arrange in the center of a serving platter. Cut the cabbage into serving sized pieces. Arrange the cabbage and the other vegetables around the brisket. Moisten all with a bit of the broth. Serve with mustard, horseradish and butter. Pass extra broth.

Serves 8 easily, or 5 hungry St. Patick’s day partiers.