First you should know that 10 years ago I was not very Irish but was
part Scotch. Today I am more Irish but no longer Scotch according to my
aunt. She is the one who told me that my great, great grandmother whose last name was Fitzpatrick came from Queenstown, which is West of Dublin. My wife and I also
visited Ireland and quickly found an affinity to that country. Now I also know
why I have always liked corned beef and cabbage and lamb stew;(My love for steak & kidney pie came from my English backround). I must also tell you that I also have a great grandfather that came from England and was a Methodist;that I am half Italian and one quarter German.
You also should know that if you find Corned Beef & Cabbage in Ireland its because someone brought it over from the United States. It is not an Irish dish! I'm sure there are similar "Boiled Dinners" that the Irish make but this dish is more American then Irish.
The recipe that follows is one that I have created and feel is a great rendition of what we call "Corned Beef & Cabbage". Some suggestions when making this dish: Pay for the more expensive flat cut of corned brisket (makes a better
dish); use about a 3 to 4 pound cabbage; remove the outer leaves if they are discolored or dry; cut from the bottom into four to six pieces leaving part of the core on each part so the cabbage doesn't fall apart; use large carrots scraped and cut in half; use whole red potatoes either small or cut larger ones in half; wait to cook vegtables until the last 45 minutes; mix 1/2 a half cup of flour with first enough water to make a paste and then add a half more water to the thickness of heavy cream, add this to water stiring as you add, to thicken the water slightly.
INGREDIENTS:
1. 3 to 4 lb corned beef brisket in lg 5 qt pot with 3 qts of water
(add water to keep level the same)
2. 3 TO 4 LB HEAD OF CABBAGE CUT INTO 4 to 6 PIECES WITH PART OF CORE
on each piece so the cabbage doesn't fall apart
4 lg carrots scraped and cut in half
5. 4 to 6 small red potatoes with skins; if larger, 3 cut in half
6. 1 lg onion, peeled and cut into 4 pieces
7. 3 tab chicken base from a jar (Millers or equiv)
8. 1/2 tsp pepper
9. 1/2 cup of flour for thickening
DIRECTIONS:
1. put the brisket in a lg 5qt pot with about 3 qts of water
(add water if necessary to keep water level the same throughout cooking)
2. add 3 tab chicken base from a jar (millers or equiv)
4. add 1/2 tsp of pepper
5. bring to a boil and reduce to simmer for about 3 hours or longer
then check meat and make sure it is tender; if not, cook additionally
until meat is tender
6. add cabbage and rest of vegtables and continue cooking at least 45 minutes
until cabbage, carrots,and potatoes are semi tender; check and
cook additionally if not done
7. add flour paste to thicken water slightly
8. slice meat cross grain and not to thick
9. serve on a plate with 3 slices of meat, 1 part of cabbage, potatoe,and
a piece of carrot
10. ladle some juice over all just before serving
WILL SERVE 4 TO 6 GENEROUSLY
part Scotch. Today I am more Irish but no longer Scotch according to my
aunt. She is the one who told me that my great, great grandmother whose last name was Fitzpatrick came from Queenstown, which is West of Dublin. My wife and I also
visited Ireland and quickly found an affinity to that country. Now I also know
why I have always liked corned beef and cabbage and lamb stew;(My love for steak & kidney pie came from my English backround). I must also tell you that I also have a great grandfather that came from England and was a Methodist;that I am half Italian and one quarter German.
You also should know that if you find Corned Beef & Cabbage in Ireland its because someone brought it over from the United States. It is not an Irish dish! I'm sure there are similar "Boiled Dinners" that the Irish make but this dish is more American then Irish.
The recipe that follows is one that I have created and feel is a great rendition of what we call "Corned Beef & Cabbage". Some suggestions when making this dish: Pay for the more expensive flat cut of corned brisket (makes a better
dish); use about a 3 to 4 pound cabbage; remove the outer leaves if they are discolored or dry; cut from the bottom into four to six pieces leaving part of the core on each part so the cabbage doesn't fall apart; use large carrots scraped and cut in half; use whole red potatoes either small or cut larger ones in half; wait to cook vegtables until the last 45 minutes; mix 1/2 a half cup of flour with first enough water to make a paste and then add a half more water to the thickness of heavy cream, add this to water stiring as you add, to thicken the water slightly.
INGREDIENTS:
1. 3 to 4 lb corned beef brisket in lg 5 qt pot with 3 qts of water
(add water to keep level the same)
2. 3 TO 4 LB HEAD OF CABBAGE CUT INTO 4 to 6 PIECES WITH PART OF CORE
on each piece so the cabbage doesn't fall apart
4 lg carrots scraped and cut in half
5. 4 to 6 small red potatoes with skins; if larger, 3 cut in half
6. 1 lg onion, peeled and cut into 4 pieces
7. 3 tab chicken base from a jar (Millers or equiv)
8. 1/2 tsp pepper
9. 1/2 cup of flour for thickening
DIRECTIONS:
1. put the brisket in a lg 5qt pot with about 3 qts of water
(add water if necessary to keep water level the same throughout cooking)
2. add 3 tab chicken base from a jar (millers or equiv)
4. add 1/2 tsp of pepper
5. bring to a boil and reduce to simmer for about 3 hours or longer
then check meat and make sure it is tender; if not, cook additionally
until meat is tender
6. add cabbage and rest of vegtables and continue cooking at least 45 minutes
until cabbage, carrots,and potatoes are semi tender; check and
cook additionally if not done
7. add flour paste to thicken water slightly
8. slice meat cross grain and not to thick
9. serve on a plate with 3 slices of meat, 1 part of cabbage, potatoe,and
a piece of carrot
10. ladle some juice over all just before serving
WILL SERVE 4 TO 6 GENEROUSLY
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