Tuesday, March 16, 2010

Corned Beef and Cabbage

It's St. Patricks Day!! We always celebrate St. Patricks Day with a delicious and not so low in calorie Corned Beef and Cabbage dinner. This year, I am trying this new recipe from Melissa d'Arabian.
I like this recipe for several reasons. First- I like to brine my own, and the ingredients in this recipe are simple. I also like the way it is cooked in Stout. My favorite thing about this recipe is the way the cabbage is cooked with the meat and veggies first, and then sauteed with onions and butter. YUM!!

5 pounds corned beef
5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 ounces stout (recommended: Guinness)
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes, scrubbed
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter
*note, I plan to chop some fresh thyme, parsley and rosemary to sprinkle over my red potatoes, as well as a drizzle of evoo*

Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni (you can use cheesecloth, or I use coffee filters and tie with kitchen twine) with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
recipe: Food Network, Melissa d'Arabian
photo: same

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