Why do we only eat this once a year? It's just too damn good to be eaten once a year.
It's a meal that cooks itself all in one pot, and there ain't nothing wrong with that. Serve with soda bread on the side. And beer. Plenty of beer.
CityMama's Corned Beef and Cabbage
- 1 prepared corned beef brisket (these come already "corned" or brined and are sold prepackaged at supermarket or from the butcher at Whole Foods),
- 3-4 garlic cloves
- 1 bay leaf
- 10 peppercorns
- 4 whole cloves
- peel from half an orange
- 1 savoy or regular cabbage, cut into six wedges
- 1 pound of carrots, scrubbed, ends trimmed, leave whole
- 2 turnips, peeled and quartered
- 4 parsnips, peeled, ends trimmed, leave whole (or if they are particularly large, cut in half lengthwise)
- potatoes, scrubbed (1 medium waxy potato [like white or Yukon Gold] or two new potatoes per person)
- finely chopped flat-leaf parsley to garnish
Condiments for serving: freshly grated horseradish, coarse salt, whole grain mustard
Place brisket fat side up in a dutch over or other heavy bottomed pot and cover with cold water. Add garlic, bay leaf, peppercorns, cloves, and orange peel and bring to a boil. Reduce heat to low and cover. Simmer slowly according to package directions or until fork tender, 2-3 hours. Skim foamy impurities every so often.
Remove brisket to a large platter and tent with foil. Remove orange peel and discard. Raise temperature of liquid to medium, and add veggies to the pot. Simmer until root vegetable are just fork-tender, about 15 minutes.
Slice corned beef on the bias against the grain and return to platter. Arrange vegetables around the meat and sprinkle parsley over all. Serve with condiments on the side.
Note: Photos to come. I'm not making mine until Friday. So go! Go get your ingredients today!