Blogging Baby Diner: Corned Beef and Cabbage
Categories: Fun & activities
There are as many ways to prepare corned beef
and cabbage as there are people who make it, but one thing is for sure: it's an easy, comforting dinner that deserves
to be enjoyed more than just once a year. Traditionally, corned beef and cabbage (also called "Irish" or "New England Boiled Dinner") is served for St. Patrick's Day, but it's "about as Irish as spaghetti and meatballs" says the Kitchen Project.
In any case, what's not to love about a one-pot meal? Get the kids to help scrubbing and peeling (if desired) the veggies, and helping to add things to the pot.
Stefania'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), plan on 1 lb per person since there usually is a fair amount of fat to account for
- 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
- 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, grainy mustard
(method follows)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 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.
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