Just in time for St. Patrick's day, the old Irish favorite.......
Corned Beef and Cabbage
Serves: 4-6 Difficulty Level: 2 (of 5) Prep Time:15 minutes Ready In: <3 hours
INGREDIENTS:
• 2 Medium yellow onions, peeled
• 6 Whole cloves
• 3 1/2 - 4 Pound piece of corned beef
• 3 Large carrots, peeled and cut into thirds
• 2 Bay leaves
• 8 Black peppercorns
• 1 Medium head of cabbage
• 6 Potatoes, peeled and cut in half (Russets work best)
PROCEDURE:
• Rinse corned beef under cold water to remove brining solution. Put beef in a large pot and add onions, carrots and spices. Add enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.
• Wash cabbage, remove core and any damaged leaves. Cut into 6 wedges, add cabbage and potatoes to beef, cover and continue to simmer until potatoes are tender, about 25 minutes.
• Remove beef and vegetables to platter and keep warm. Strain cooking liquid and discard bay leaves, peppercorns and cloves. Return liquid to pot and cook over high heat until reduced by one-third. Season to taste with salt and pepper.
• Return meat and vegetables to stock and heat through for about 5 minutes.
To Serve:
• Slice beef across the grain in 1/4" slices, serve with vegetables and ladle a little of the reduced stock over each plate.
Enjoy with a cold glass of Guinness,
CHEF PHIL
• Chef's Note: The Irish add a little hot mustard or horseradish when served. (I think it makes you appreciate the Guinness more)
