The Corned beef and cabbage Tradition
The Classic Corned Beef and Cabbage recipe is what is traditionally served throughout America on St. Patrick’s Day and any other Irish occasion, but mostly it is served on St. Patrick’s Day. Along with your corned beef and cabbage don’t forget about the traditional Irish soda bread. Due to our food allergies the version of Irish soda bread I made is vegan. It’s moist and delicious. Try it here Vegan Irish Soda bread.
I’m not even sure exactly why this is the go to meal for this day, but both my husband and I are Irish. I am a mix of multiple things, but mostly Irish. His family is actually from Ireland so, when we first met I felt the pressure of making this meal correctly, but through the many years we have been married I have got more comfortable with my cooking style.
I decided to risk the whole meal. Maybe it was my Italian side taking over but it needed a little more flavor. I didn’t see what all the hoopla was about. It’s just boiled potatoes and cabbage and boiled meat. It was lacking flavor, at least for my taste buds. If I absolutely had to make this meal every single year, then I was going to enjoy it.
So, are you ready for my flavor packed corned beef and cabbage recipe to add a little spice to your celebrations?
Directions
1. It all starts at the store. I look for the biggest corned beef that I can find. One that looks good and pink with the least amount of fat on it. I know it sounds ridiculous, but finding the right cut of beef is important for when the meal is complete. Remember you eat with your eyes first. If it doesn’t look good, you’ll be stuck with a whole bunch of left overs. You don’t want that. You want them to enjoy the heck out of it! So much so there are no left overs.
2. Boil the water in an extra large pot filled 3/4 of the way to the top with water. Place it over high heat on the stove top.
While you are waiting for this to boil you can open your corned beef placing into the pot, I like to add all the juices from the bag if there are any and pour the little seasoning pouch into the water.
– At this point I add flavoring
– 2 heaping teaspoons of minced garlic
– 1/2 teaspoon paprika
– 1/4 teaspoon ground pepper
– I also sprinkle enough garlic powder/parsley flakes and onion powder to cover the whole top of the pot.
– (and the secret ingredient is Tabasco ssshhh!!) It gives it a bit of a kick!
Place the lid on and let the corned beef come to a boil.
3. While this is coming to a boil and boiling, you may need to lower the heat just a bit, but you want it to stay at the boiling temp. throughout.
I take this time to prepare my other ingredients.
Potato’s – I like to use red potatoes but use whatever you like best. I usually just quarter them or if they are smaller I will just cut them in half and throw them in the pot.
Cabbage – Keep this in mind – a head of cabbage goes a lot further than you think it will. I like to cut the cabbage into slightly larger than bit size pieces making sure to separate the leaves when they eventually go into the pot.
Carrots – I am partial to the packaged baby carrots for this recipe but any fresh carrot will do.
Some people also add turnips, but I do not. That is completely up to you to decide.
Also while prepping, this is where you would decide are you going to peal the potato’s? I particularly like the skin. For taste and esthetics plus it adds more vitamins. It’s good for you.
Once the meat has boiled for an hour and a half you can add your other ingredients. I start with the carrots, I feel they take the longest. Let them cook for about 15 minutes with the meat. Then I add all the potatoes.
At this point I add all of the seasonings all over again for a second seasoning. Adding everything to the pot except more paprika – you don’t want it to turn orange.
After about 2 1/2 Hours of boiling start testing the meat, potatoes and carrots you want them all to be fork tender. It may take up to 3 hours for the meat to be ready. Once the meat is fully cooked and tender to the fork, you’ll want to remove it. I use tongs and place it on a cooling rack just to dry it out a bit and let it rest for 20 minutes or so.
This gives you enough time to add your cabbage to the pot. Let the cabbage boil for about 15 minutes.
4. Remove all vegetables and place on a large serving platter.
5. Thinly slice your corned beef to place over the top of the vegetables on the serving platter and sprinkle a bit of parsley for color.
6. Serve with your favorite dark beer and they will thank you for this delicious rendition of the traditional corned beef and cabbage St. Patrick’s Day Dinner!
Hope you all enjoy this! I know we are looking forward our corned beef and cabbage this year! Can’t Wait!
Proudly powered by WordPress
