Hey there Home-Ec Gurus,
St. Patrick’s Day is fast approaching, and I was hoping to surprise my husband with a traditional Irish Feast. He’s always raving about his grandmother’s corned beef and cabbage…but I cannot find an simple recipe ANYWHERE! I’m not looking for anything fancy and gourmet, just tasty! Help!
Thanks,
Lazy Leprechaun
Ivy says:
Lazy, you’ve come to the right place. If I can cook corned beef and cabbage, so can you. You see, Heather is the good cook around these parts. I’m a somewhat decent baker, but my cooking skills are marginal, at best. And they’re only marginal because Heather has taught me a lot. You should have seen my cooking efforts prior to Heather, they led to incidents like the Great Food Poisoning Debacle of 1998.
Fortunately, this recipe not only won’t poison anyone, it will be quite tasty, and is easy as pie. Or easier. Pie is a lot of drama if you ask me.
Corned Beef and Cabbage, Yo!
4-pound corned beef brisket
4 large carrots cut in big chunks
4 medium onions, roughly chopped
1/2 cup dijon mustard
1 large sprig of fresh thyme and several parsley stalks tied together
Salt and pepper to taste
**optional** 6 ounces stout beer (you can omit this if you want.)
1 cabbage
Get yourself a great big pot. When I say great big, I mean gigantic. I’m not kidding. Having a large pot is key to this recipe. Toss all the ingredients in but the cabbage.
Cover all the ingredients with water and bring to a rapid boil. Lower the heat, then simmer for an hour.
Peel off the outer layers of the cabbage and slice into quarters. Add the cabbage to the pot.
Boil for another 1-2 hours, or until the vegetables are tender.
Serve with either a fab horseradish sauce (recipe below) or sour cream.
Horseradish sauce
1/2 pint whipping cream
2 tbsp prepared horseradish
Whip cream until it stands up in peaks. Fold in horseradish.
Enjoy!
*Budget Tip* While corned beef is on sale, buy enough for a second dinner. Frozen it will keep in the vacuum sealed package for at least a month. Bonus, for this recipe, there is no need to thaw the corned beef, just pop it out of the package and into the pot.
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Kick Arse!!! My husband had better LOVE IT! Otherwise I’m going to pack him up and tell him to go live with his stupid grandmother! Then he can eat all the corned beef and cabbage he wants…and she’ll be the one who’ll have to put up with his nasty flatulence.
As long as it’s not a shart.
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In one sense, shart is better than flatulence. BECAUSE if it’s shart, it gets taken care of immediately. If it’s not, well then everyone suffers.
Yummy, do you think this could be done in a crockpot?