Monday, March 15, 2010

Corned Beef and Cabbage

Just in time for St. Patrick's Day I am going to share three delicious ways to cook corned beef and cabbage. 

1. Simmering Corned Beef Brisket*
1 Corned beef brisket, point cut (2-3 lbs.)
1 Head of Cabbage
2 lbs. red potatoes

Place corned beef brisket flat side down in a large pot.  Cover with water.  Most briskets will come with a small packet of seasonings.  If yours doesn't, add 20 peppercorns and 2 bay leaves to the pot.  Bring to a boil.  Cover, reduce heat and simmer 2 1/2-3 hours or until meat easily separates. 
During the last 15 minutes of cooking, add cabbage that has been quartered.  (The whole head of cabbage probably won't fit into the pot.)  When the meat is fully cooked, remove from water and let sit 15 minutes.  Slice against the grain and serve.

Serve with boiled red potatoes, horseradish sauce, and/or spicy mustard.

2.Roasting Corned Beef Brisket
Place corded beef brisket in a roasting pan and cover with seasoning packet (or 20 peppercorns and 2 bay leaves).  Cook at 350 for 1 hour per pound. 
During the last 15 minutes of cooking, quarter the head of cabbage and place in a medium pot.  Add a small amount of water and plenty of kosher salt.  Steam until the smell of cabbage permiates the air.
Serve corned beef and cabbage with boiled red potatoes.

3. Mom's Cheap and Easy Corned Beef and Cabbage
This is the method we all grew up on and the one my kids prefer.

1 can of corned beef (Sounds gross, but isn't.), sliced
1 head of cabbage
2 lbs red potatoes

Place quartered red potatoes in the bottom of a large pot.  Add kosher salt and cover with water.  (Don't fill the whole pot with water, just enough to cover the potatoes.)  If you have a steaming tray insert, add it here.  Cover potatoes with layers of cabbage leaves.  Top cabbage leaves with slices of canned corned beef.  Cover and bring to a boil.  Boil until the smell of cabbage permiates the room.  By then, the cabbage should be a brighter green, and the potatoes should be cooked. 

Remove the corned beef and place on a platter.  Remove cabbage with a slotted spoon.  Drain potatoes.  Serve with butter and coarse ground pepper.  Serves 4.

*I found that the first method made everything a bit slimy (which was perfect for my 10 month-old, but not for me).  The kids still really liked it, but I would recommend one of the other two methods.


Nicole said...

Amazing! I was just thinking about corned beef. And also that I have zero St. Patrick's Day decorations. Humbug much? (The photos look professional. They makes it seem like you have awesome equipment... Do you?)

melissa said...

Ummm . . . COOKING equipment?

Jen said...

I'm so glad that I read this AFTER I purchased a gorgeous, all natural, pre-seasoned corned beef and then roasted it in the crock pot. Ahhh!!!! It was so salty that everyone cried. I saved it the next day by putting it into a soup but the memories will linger in all our hearts.