Get your Green out, it's almost St. Patty's Day
Corned Beef & Cabbage
From the kitchen of Dena Jenkinson
Serves approx 15 people
Total cooking time: 2 ½ to 3 hours.
Ingredients
· Onions 3 ½ lb
· Carrots 2 ½ lb (peeling optional)
· Corned beef brisket or round, spiced or un-spiced 12 lbs. (½ lb per person or more) If using brined, toss out liquid & spice packet.
· Malt vinegar 2 Cups
· Irish stout beer 12 oz.
· Mustard seed 2 Tbsp.
· Coriander seed 2 Tbsp.
· Black peppercorns T tbsp.
· Dill seed 1 Tbsp.
· Whole allspice 1 Tbsp.
· Dried bay leaves 4
· Cabbage, rinsed 5 lbs.
· Small thin skinned potatoes 5 lbs. (small Red Potatoes-at least 2 per person)
Serve with
- Coarse grain mustard
- Malt vinegar
To serve 15+, use 2 pots, 14 to 20 quarts each.
- Coarsely chop 2 cups onions and 2 cups carrots.
- If using 2 pots Divide and place the following ingredients equally between the two pots: onions, carrots, beef, vinegar, stout beer, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.
- Add enough water to cover beef.* see hints
- Cover & bring to a boil over high heat (approx 20 to 25 minutes)
- Reduce heat and simmer for 2 hours.)
Meanwhile, scrub potatoes, cut remaining onions & cabbage into wedges and carrots into 2 in. lengths.
At approximately 2 hours add potatoes, carrots and onions to pots. Return to boil. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender.
Add cabbage and cook for additional 15 minutes.
cook until meat is tender when pierced with a fork, cook 2 hours ( meat will take approx 2 ½ to 3 hours)
Beef and Veggies can be removed and placed in 150 degree oven to keep warm until serving.
Serve with mustards along side.
Helpful hints
- Taking beef out of fridge ahead of time or allowing it to come close to room temp helps cut the time it takes the water to boil
- Using hot tap water helps speed up the boiling time as well
