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Amelia Islander

A St. Patrick's Day Feast

Mar 13, 2013 02:00AM
If you compare a St. Patrick’s Day corned beef dinner with just about any other holiday meal, you’ll find it’s the easiest of all to prepare. The only issue with this meal is that it takes a lot of cooking time, but certainly not a lot of prep time. If you have the ability to cut up a few vegetables, you’re halfway there. This year St. Patrick’s Day (March 17th) falls on a Sunday, and what a nice Sunday dinner this would make!

The following recipe calls for some spices, but most packages of corned beef already have spice bags included. You can serve this meal just as it is, or with some horseradish sauce, or spicy brown mustard. You can alter the cooking formula and toss it all in a crock pot, too, as long as you have a very large crock pot! This recipe serves 6 to 8 guests.

Ingredients

One 3-pound corned beef brisket (uncooked), in brine 16 cups cold water 2 bay leaves 2 teaspoons black peppercorns 4 whole allspice berries 2 whole cloves 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper to taste

Directions

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper.