Happy St. Patty’s Day to All!!!
So what’s on your dinner plate tonight? Corned Beef & Cabbage by chance? I’m portuguese and never grew up eating corned beef. A couple months ago I decided to make it for my hubby since its one of his favorite dishes. I love Ruben Sandwiches. So easy and so yummy! I found this recipe a couple days ago on Martha Stewarts page, and I’m going to try and make it tonight. I made some “healthier adjustments”:
For the Brine:
- 2 quarts water
- 1 tablespoon salt
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon black peppercorns, crushed
- 1 cinnamon stick, crushed
- 4 dried bay leaves, crushed
- 8 whole cloves
For the Corn Beef:
- 3 pounds flat-cut beef brisket
- 1 medium onion, halved
- 1 medium celery stalk, halved
- 1 medium carrot, peeled, halved
- 1 pound baby turnips, peeled, trimmed
- 1 pound baby carrots, peeled, trimmed
- 1 medium head cabbage, cut into 8 wedges
- 4-6 small red potatoes
- Make the brine: Bring water to a boil in a large pot. Add salts and spices; remove from heat, and stir until salt dissolves. Let cool.
- Make the corned beef: Place brisket in a 9 x 12 Pyrex. Pour cooled brine over meat. Let marinate for 2 hours.
- Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
- Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
- Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
- Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth.
Stay tuned for my own picture since this is the one from Martha’s website. Here’s the original recipe, in case you’re interested.
I hope everyone enjoys a nice cold beer (or glass of water) with their delicious St. Patty’s day dinner!