Monday, March 17, 2014

ST Patty's Day

The people in my house love brown food.
Boiled and almost tasteless is just fine for them, but not me.
Having a Texas background, i thought i would try something different.

Corned Beef and Cabbage
my way

2 pieces of corned beef ~ 4 pounds each (it really shrinks)
1 head of Green cabbage sliced very thin
2 onions, quartered
2 tablespoons traditional pickling spice, store bought
  - these usually have mustard seed, bay leaf, black pepper corns, allspice, mine includes some cinnamon stick as well
4 red potatoes
2 tablespoons deli mustard
1 tablespoon brown sugar
1 tablespoon dried orange zest
1 teaspoon salt
1 beer

The corned beef is soaked in water and refrigerated for 2 days with the water being changed 6 or 7 times - this removes the salt from the beef.

The day of serving, the corn beef is drained once again, pickling spice and onions are placed in a large pot and the corned beef added with enough water to cover them.
the mixture is brought to a boil and the heat reduced to a simmer for 4 hours.
After 4 hours, the beef is removed from the pot and placed in a pan with the beer in it
a glaze of mustard, salt and sugar is made and slathered on the top of the beef.  This is covered and cooked at 180 F in the oven for 3 hours.
The beef is uncovered and the heat increased for 30 minutes to 425 F.
To char the top briefly, broil on high for 2 or 3 minutes.

The hot liquid is strained and poured onto the cabbage and potatoes and simmered for 2 hours.  
Drain and serve the cabbage, potato and corn beef sliced against the grain.

They loved it!