Get your Green out, it's almost St. Patty's Day
Corned Beef & Cabbage
From the kitchen of Dena Jenkinson
Serves approx 15 people
Total cooking time: 2 ½ to 3 hours.
Ingredients
· Onions 3 ½ lb
· Carrots 2 ½ lb (peeling optional)
· Corned beef brisket or round, spiced or un-spiced 12 lbs. (½ lb per person or more) If using brined, toss out liquid & spice packet.
· Malt vinegar 2 Cups
· Irish stout beer 12 oz.
· Mustard seed 2 Tbsp.
· Coriander seed 2 Tbsp.
· Black peppercorns T tbsp.
· Dill seed 1 Tbsp.
· Whole allspice 1 Tbsp.
· Dried bay leaves 4
· Cabbage, rinsed 5 lbs.
· Small thin skinned potatoes 5 lbs. (small Red Potatoes-at least 2 per person)
Serve with
- Coarse grain mustard
- Dijon mustard
- Malt vinegar
To serve 15+, use 2 pots, 14 to 20 quarts each.
- Coarsely chop 2 cups onions and 2 cups carrots.
- If using 2 pots Divide and place the following ingredients equally between the two pots: onions, carrots, beef, vinegar, stout beer, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.
- Add enough water to cover beef.* see hints
- Cover & bring to a boil over high heat (approx 20 to 25 minutes)
- Reduce heat and simmer for 2 hours.)
Meanwhile, scrub potatoes, cut remaining onions & cabbage into wedges and carrots into 2 in. lengths.
At approximately 2 hours add potatoes, carrots and onions to pots. Return to boil. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender.
Add cabbage and cook for additional 15 minutes.
cook until meat is tender when pierced with a fork, cook 2 hours ( meat will take approx 2 ½ to 3 hours)
Beef and Veggies can be removed and placed in 150 degree oven to keep warm until serving.
Serve with mustards along side.
Helpful hints
- Taking beef out of fridge ahead of time or allowing it to come close to room temp helps cut the time it takes the water to boil
- Using hot tap water helps speed up the boiling time as well
If your pot is not large enough for cabbage to fit, remove potatoes and carrots (make sure they can be pierce by fork) and keep warm (they can be returned to cooking liquid and heated through before serving). Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat.
