Happy St. Patrick’s Day!
I was a lazy foodie and ordered a Rueben sandwich from the local diner instead of enjoying actual Irish fare. I’m not actually Irish, so I’m giving myself a pass this year. That’s not to say that I didn’t miss the annual feast of corned beef and cabbage with the family.
So, in honor of the holiday, I’m reposting my mom’s recipe for corned beef and cabbage. She’s not Irish either (obviously), but she makes a darn good corned beef. If you’re not married to a recipe of your own, I highly recommend you give this one a whirl.
Corned Beef and Cabbage
(Makes 6 servings)
- 3-4 Lb. corned beef brisket
- ½ cut shopped onion
- 2 whole bay leaves
- ¼ cup brown sugar
- A dash of ground cloves
- 6 medium potatoes peeled
- 6 carrots
- 6 cabbage wedges
- Prepared powdered mustard (Coleman’s)
- 2 or 3 cloves of garlic, minced
Place corned beef in a Dutch oven and barely cover with hot water. Add onions, garlic and bay leaves. Cover and simmer for 3 to 4 hours, or until tender (3 hours is probably enough). Remove meat from liquid; cover with foil and keep warm. Add whole potatoes and carrots cut in 2” or 3” pieces to liquid in Dutch oven. Coer and bring to a boil. Cook 10 minutes or so and add cabbage; then cook 20 minutes longer.
Meanwhile, glaze meat and spread fat side of meat lightly with mustard powder. Combine brown sugar and cloves and sprinkle over mustard. Bake in shallow pan at 350 F for 15 to 20 minutes uncovered. Arrange corned beef and vegetables on a warm platter for serving.