Tuesday, May 15, 2012
I was inspired to make Irish corned beef and cabbage, after our friend Keisha made delicious braised corned beef and cabbage for a St. Patrick's Day gathering. I bought a corned beef brisket from Fresh Direct, which is pretty much the only place to find such things other than around St. Patrick's day. The meat was excellent quality, as I have come to expect from just about everything at Fresh Direct. It even came with a seasoning packet which I added to the brine (looks like it contained peppercorns, bay leaves, mustard seeds and possibly juniper). The recipe is quite simple and the corned beef brisket has an excellent flavor. The key to this recipe, other than getting a good cut of meat, is cooking it slowly, so that the meat falls apart. I don't use a show cooker, but I found that simmering for four hours was perfect. I looked up some recipes online before adapting to come up with this one.
Sasha's Corned Beef & Cabbage
1 corned beef brisket of 3-4 lbs
1 cabbage, cut into pieces
1 1/2 cups baby carrots
2 onions, peeled and quartered
3 sprigs of thyme
small bunch of parsley
1 tsp mustard powder
add 15-20 peppercorns and 1 bay leaf if not using the Fresh Direct seasoning packet
Add all of the ingredients above except for the cabbage to a large stockpot or slow cooker. Cover the brisket and vegetables by an inch or so of water. Bring to a boil, then simmer for two hours. Add the cabbage and simmer for another two hours, before straining most of the broth. Remove the onions, thyme and parsley before serving on challah rolls, or if you can find it, irish soda bread.