It’s been a busy spring break! Between the bay area, Reno, and Truckee I was able to make it home for St. Patrick’s Day and make the classic, Corned Beef and Cabbage.
This recipe was almost called “Corned Beef and Potatoes.” When we went shopping the day before, the store ran out of cabbage. There were only a few potatoes left, but we were able to snag some of the last few. The next day we ride our bikes to the store and to our luck, there was one cabbage left. Just one! So with some luck on our hands, we had the full St. Patty’s Day dinner!
I really enjoyed this one. It was actually the first time I’ve ever made it myself and same with Matt. I generally thought that you just tossed everything into the pot and bake it, but this way turned out really good. The cabbage was braised in some bacon fat which when doesn’t bacon make things better?
Oh and surprise, surprise I liked the carrots (if you didn’t know I hate veggies, but I’m working on it). Maybe I’ll have to try carrots again? Anyone got a recipe with carrots that even a veggie intolerant person would like?
Corned Beef and Cabbage in Beer
Recipe from Steamy Kitchen
2 bottles beer (Guinness or a dark beer)
3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
6-10 cloves of garlic, peeled
1 head cabbage
1 big spoonful of lard or bacon drippings (you can substitute simply with just cooking oil)
a few carrots, cut into 3/4-inch chunks
1 pound of red potatoes, cut into 3/4-inch chunks
2 tablespoons freshly minced fresh parsley (I used dry)
1. Preheat oven to 300F. Pour beer into a large pot like a dutch oven. Rinse off the brisket. And set into dutch oven. It should almost be completely covered by the beer. If it isn’t completely covered in beer, add water until it’s close enough.
2. Add the pickling spice, onion, and the garlic. Bring to a simmer on the stovetop, uncovered is best so you can keep an eye on it.
3. Once it begins simmering, cover the pot and place in oven to roast for 4-6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.
3. To make the vegetables, cut the cabbage into 8 wedges. In a separate large, wide pot, heat up the lard/bacon drippings/oil on medium-high heat. When hot, swirl the pan around to get the fat to evenly coat the pan.
4. Add the cabbage wedges, carrots and potatoes and cook until browned, about a 3-4 minutes. Turn to brown the other side. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10-15 minutes.
5. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another 5 minutes or cooked though (pierce with fork to check doneness). Sprinkle with parsley and plate out with the cabbage.
6. Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.