Tuesday, March 17, 2009

happy st. patrick's day!

i suppose it's too little too late at this point, but i'd like to share this make-shift corned beef & cabbage recipe with you. this was my first go at it, but i am very pleased with how it turned out.

most recipes should be taken with a grain of salt; i suggest you take this one with a shot of whiskey.

Corned Beef & Cabbage

1 (4 #) corned beef in brine

1 TBS unsalted butter
1/2 onion, finely chopped
1 stalk of celery, finely chopped
2 bay leaves
1 TBS old bay seasoning
1 tsp ground mustard
1 splash of whiskey
1 (12oz) bottle of beer
water, as needed
salt and pepper, to taste

4 red potatoes, chopped
4 turnips, chopped
4 carrots, chopped
2 parsnips, chopped
1-2 heads green cabbage, cut into eighths

1. rinse corned beef under cold, running water. cut into manageable pieces; reserve any package seasonings.

2. sweat onion and celery in butter over medium heat. add bay leaves, old bay and ground mustard. deglaze with whiskey and cook until reduced by 1/2. add beer, and corned beef; add enough water to cover. bring to a boil; reduce to a simmer. braise, covered over medium-low heat until tender, at least 3 hours.

3. remove corned beef from the braising liquid; cover with foil until ready to carve. strain liquid into a clean pot. add potatoes, turnips, carrots, parsnips, and cabbage. bring to a boil; reduce to a simmer. simmer until tender; about 30 minutes. taste and season.

4. remove vegetables with a slotted spoon; arrange in a roasting pan. add a few pads of butter and enough cooking liquid to moisten. carve up the corned beef, against the grain, and arrange on top of cooked vegetables. serve remaining cooking liquid on the side.


© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/