Shamrock the Vote – Corned Beef Supper

Here is a recipe to bring a little luck and charm for the coming election.  It’s not only good for a hungry mass of volunteers but is a nice warm treat for a snowy North Denver March.  This recipe was adapted from a few recipes with special thanks to Len on RecipeZaar.com.

Ingredients

• 3 pounds corned beef brisket (preferably Flat Cut*)
• 8-10 small red potatoes (cut or whole if small)
• 4 or 5 carrots (peeled and halved)
• 1 large head cabbage (quartered)
• 1 yellow onion (halved)
• 1 or 2 bay leaves
• Spice Package
• Melted Butter
• 1 bunch Parsley (chopped)
• 1 garlic clove (minced)

Directions

Kirston Ha

Place corned beef into a large pot or Dutch oven and cover with about 1 to 2 inches of water.  There is no need to rinse just drain the liquid and don’t forget to keep the spice packet.  Add the spice packet that came with the corned beef along with bay leaves and additional peppercorns if you like.

Cover pot and bring to a boil, then reduce to a simmer.  The brisket needs to simmer approximately 50 minutes per pound or until fork tender.

While meat is cooking you can address the veggies.  You can choose any assortment of vegetables but at the minimum you should have cabbage.  Remove the tough outer leaves of the cabbage and trim the stem.  Rinse cabbage to remove any remaining dirt and cut into wedges along the core.  The larger the wedges the better they will hold up.

Wash potatoes and cut into pieces about an inch or so across.  Wash and peel carrots and cut in half.  As for the onion no need to peel it as I add it mainly to flavor the broth a bit.  Also the skin adds color to an otherwise colorless broth.  Just cut it in half and set aside.

When meat has cooked for 2 and a half hrs or close to tender, add potatoes and bring to boil then immediately reduce to simmer and cover for 10 minutes.  Add cabbage, carrots, onion and other veggies if you have them and cover with additional liquid.  Also at this point you can check the broth and add salt if needed.  Bring to boil again and reduce to simmer for additional 15 to 20 minutes.

To serve, remove veggies first.  Remove and drain cabbage quarters and cover to keep warm.  Remove potatoes and place in bowl along with enough melted butter to coat, minced garlic and handful of chopped parsley.  Salt and pepper to taste.  Remove brisket and slice across grain.  Ladle some of the reserved liquid to keep moist.  As for the carrots use as garnish, discard or save.

For condiments, melted butter with basting brush for the cabbage, mustard for the corned beef, and whatever fancies to your palate.

Happy St. Patrick’s Day and enjoy!

*Tips:  When choosing a brisket, I would go for a flat cut at the minimum.  Though it generally costs more than the more economical and plentiful points, it has less gristle and presents itself a little better.  As for the cabbage look for ones that are solid and heavy as the outer leaves are usually not an accurate measure for freshness.

**Also check out this recipe for baked corned beef!

Campaign Chef