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Thursday, May 6, 2010

Corned Beef and Cabbage

Irish people feel that Corned Beef and Cabbage is about as Irish as Spaghetti and Meatballs. In Old Ireland, beef was a delicacy usually served only to the kings. Today, the American tradition of serving this delicious dish on St Patrick's Day is a nostalgic reminder of their Irish heritage.
1-4½ lb Corned Beef Brisket
4 Allspice Berries
2 Bay Leaves
1 tsp Mustard Seeds
1 Onion, quartered
1 Bulb of Garlic, cut crosswise so each clove is cut in half
1 tsp Black Peppercorns
1 Whole Clove (optional)
1 medium head Cabbage, cut into eighths
3 large Carrots
1½ lbs small Red Potoatoes (about 1-inch diameter)

Rinse corned beef under cold water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and garlic. Add enough water to cover. Bring to a boil, skim any foam from the water, if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm. Strain out spices and vegetables from cooking water. Add potatoes and carrots, bring to a boil and cook 10 minutes. Add cabbage, cook another 10 minutes or until potatoes, carrots and cabbage are fork tender.

Remove vegetables to a large serving bowl. Serve with sliced corned beef.

To slice Corned Beef: Cut against the grain or it will be very tough and chewy.

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