Recipe: Corned Beef and Cabbage (Food Mingle Blog Poll Winner!)


Corned Beef and Cabbage, Courtesy: www.marthastewart.com
Corned Beef and Cabbage, Courtesy: http://www.marthastewart.com

Our recent Food Mingle Blog Poll asked about your favorite traditional Irish food. With over 46% of the votes, THE WINNER IS: Corned Beef and Cabbage!

Many Corned Beef and Cabbage recipes call for a long and tedious brining process. This recipes uses a spice paste in place of a longer brine.  Now you can make this traditional St. Patrick’s Day meal any day of the year, without worrying about planning ahead for three days!

I am not a corned beef lover, but it is nice to have this dish once a year to celebrate the “wearin’-o-the green.”

Thanks to everyone who voted.  You can see the final poll results here. If you aren’t happy with the winning Irish food, then perhaps you should have voted (or told your friends to vote). 🙂  You”ll have an opportunity to vote in more Food Mingle Blog Polls in the future.

As promised, here is the recipe for the winning traditional Irish Food – Corned Beef and Cabbage:

Ingredients:
FOR THE SPICE PASTE:
Course salt and freshly ground pepper
1 Tbsp. sugar
3 dried bay leaves
2 tsp. ground cinnamon
2 tsp. ground coriander
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
4 garlic cloves, minced
3 Tbsp. cider vinegar
1 Tbsp. stone-ground mustard

FOR THE BRISKET:
1 whole beef brisket (7 pounds)
1 1/4 cups beer
1 cup fresh orange juice (from 2 oranges)
1 onion, sliced
3 beets, trimmed, washed well, peeled, and each cut into 8 wedges (see note below)
1 head green cabbage, cut into 8 wedges
2 carrots, cut on the bias into 1-inch pieces
Coarse salt

Directions:

  1. Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.
  2. Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.
  3. Preheat oven to 350 degrees.
  4. Combine beer and juice.
  5. Top brisket with onion, and surround with beets.
  6. Pour in 1 1/2 cups beer mixture.
  7. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.
  8. Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt.
  9. Bake, covered with parchment-lined foil, until tender, about 1 hour.
  10. Slice brisket; return to liquid, and serve with vegetables.

Food Mingle Blog Alternatives and Substitutions:

  • My friend Barb suggests using Guinness for the beer :-). Also, you can pair the dish with a nice cold glass of Guinness beer.
  • if you would prefer not to use beer, you can substitute the same amount of beef broth.
  • Lose the beets – they make everything pink and don’t add much taste. Add a few cubed potatoes instead – they will also help absorb some of the salt.
  • As I said, I am not a corned beef lover. Honestly, this was a lot of work for just an okay meal. The glass of beer was the best part for me, and I rarely drink! However, for you corned beef lovers out there, it might be your new favorite.
  • I made a half portion of this recipe.

Yield: 8 servings

Source: http://www.marthastewart.com, Maratha Stewart Living, March, 2011, recipe courtesy by Lucinda Scala Quinn

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