March Means Spring daffodils and Easter are coming but before all that comes St. Patrick's Day. It is a time for family fun and corned beef dinner.... So on that note here is My Corned Beef and Cabbage Dinner Recipe...
This recipe can be made with one 3-4lb brisket but is usually done with 2 so you may need some adjustment if using only one. Please remember to rinse the brine from your briskets and if using store bought to set aside or toss the seasoning packet which ever you desire. Also I leave fat trimming up to you I like the flavor the meat has if cooked with the fat on but if you want you can trim it off.
In a large stock pot place your well rinsed Corned Beef Briskets (If you cannot make your own I would use Black Angus it is not absolutely necessary just that in my opinion it is the best).
I use a fine screen tea ball for the following spices but if you desire you can either throw them in loose or use a small piece of cheese clothe (fold it to form four layers then wrap around the spices and tie with a piece of cotton thread). I just don't like having the seasonings remain in the broth and the tea ball is easy to fish out in the end.
Place in the tea ball: (if you decided to use the seasoning packet add it in here)
1 tsp. Mustard Seed
1/4 tsp Whole Cloves
1 tsp Pepper Corns
1 Bay leaf
Now drop into the stock pot and add just enough water to cover the brisket plus about 1 inch Bring it to a boil and then reduce heat to a simmer let simmer for at least 3 hours checking to make sure it is only simmering not boiling(if your briskets are floating be sure to turn them now and then so that they won't get dry on one side).
After the 3 hrs has passed then add to the pan the following:
1 tsp rubbed Sage
1 tsp ground Ginger
pinch of ground allspice
pinch of ground Cinnamon
a couple stems of fresh Parsley chopped if desired
6 large Carrots cut into 1 in. chunks or 1 lb. baby carrots
10 to 12 Medium Potatoes cut in Half
Add water if needed then bring it back to a boil and simmer for another hour after which you will add the final ingredients below:
2 medium heads of cabbage sliced into wedges with core trimmed leaving just enough behind so the wedges remain intact through cooking so it is easier to serve...(always cut the bottom off the core before you cut it into wedges)
2 Large Onions cut in half around the middle and then quartered
2 Cloves Garlic Crushed
Bring back to a boil reduce heat and simmer until Cabbage is tender at the core.
Once the Cabbage is done Pull the Brisket out and place it on a platter let rest 10 minutes for best slicing results. Fish out tea ball and set it aside then arrange vegetables around the brisket on the platter and Enjoy!
Save the stock from this wonderful dinner-strain and store in refrigerator so that you can use it later in the week when you make delicious Lentil, Beef and Barley w/a twist, or Cabbage soup.
