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Despite the traditional St Patrick Days meal of corned beef and cabbage here in the States, it is actually a London specialty; usually the traditional Irish St Patrick’s Day meal is Lamb stew (See my March 2005 column in the Union Jack).
I thought I would feature my version of Corned Beef and Cabbage for our American Irish friends (including me as my Grandmother’s family was from County Cork!) I like to serve it with a mustard horseradish sauce.
Serves: 8
Ingredients
- 1 x 9 lb corned beef brisket.
- 3 onion slices.
- 4 cloves.
- 6 peppercorns.
- 1 bay leaf.
- ½ tsp rosemary.
- 1 garlic clove.
- 1 stalk celery.
- 1 pared carrot.
- 1 head green cabbage.
Instructions
1. 5-6 hours before serving, place brisket in a deep heavy pan, and cover with water.
2. Add onion slices studded with the cloves, peppercorns, bay leaf, rosemary, garlic, celery and carrot.
3. Simmer covered 5-6 hours over low heat until beef is fork tender (I like to utilize my crock-pot for this and do a bit longer, but on the hob is fine). Just don’t allow it do boil, just simmer.
4. Wash cabbage, cut into quarters, trim core but leave enough to keep cabbage intact.
5. About half hour before serving, skim fat off top of liquid, arrange cabbage on meat and continue to simmer covered until cabbage is tender crisp (Don’t overcook cabbage!).
6. Serve with sauce and boiled potatoes.
Mustard Horseradish Sauce
1. In heavy saucepan, melt 2 Tbsp butter, stir in 1 tsp salt, dash of pepper, 1 Tbsp. prepared English mustard, 1 Tbsp flour, 1 beaten egg yolk, and ¾ cup milk.
2. Cook stirring until smooth and thickened.
3. Remove from heat and add 1-2 Tbsp lemon juice.
4. Set aside and serve with corned beef.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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