St. Paddy's Irish Delictables
Corned Beef & Cabbage
1-6 pound beef brisket (You can buy brined beef brisket in any deli near the deli meat section, which comes with a seasoning packet)
1 tsp. whole peppercorns
2 bay leaves
1-3 heads of fresh cabbage
5-12 baby red potatoes, the smaller the better
1 lb. bag of carrots, peeled and cubed
1 tsp. parsley
1 stick salted butter
1 tsp. minced garlic
1 medium sweet onion, diced
1 small jar ‘heavy duty’ coarse mustard
1-2 bottles Harp or Guinness
I cup malt vinegar
Optional: 1/2 T. whole allspice, 1/2 T. dill seed, 1 T. coriander seed, 1 tsp. mustard seed. In large stock pot add all ingredients except cabbage. Add enough water to barely cover beef and vegetables. Cover pot and bring to a boil over medium heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.
Meanwhile cut up cabbage, removing cores, and lightly salt. Set aside.
After corned beef has finished cooking (2-3 Hours), place cabbage on top of stewed meat and vegetables. Cover and bring to a high simmer to steam the cabbage. Cook 15-20 minutes or until desired tenderness of cabbage is reached.
With slotted spoon remove stewed vegetables. With tongs remove corned beef, cut off and discard fat. Slice meat across the grain. Serve on a large serving platter with vegetable surrounding meat. Best served with Dijon or coarse mustards.
Corned Beef & Cabbage
A little history for those of us who want to know such things.
‘Corned’ comes from the pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef.
The truth is, that for many Irish people, Corned Beef is too "poor" or plain to eat on a holiday: they'd sooner make something more festive. When I was growing up, my dad's favorite on St. Patrick's Day was boiled bacon and cabbage and it would appear that is still true in Ireland today. The "bacon joint"- various cuts of salted or smoked and salted pork - is sometimes cooked alone, or it might be braised with a small chicken keeping it company in the pot; it might also be served with vegetables, or with potatoes boiled in their jackets. For holiday eating, the winner would probably be spiced beef, served cold and sliced thin, with soda bread and a pint of Guinness on the side.
When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated a "bacon joint" at home in Ireland: they soaked it to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing - maybe a bay leaf and some pepper.
The Irish and the potato
Dublin Coddle
(Irish potatoes braised with sausages and bacon)
1 lb. pork sausages
1/2 lb. bacon
2 cups chicken or ham stock
2 lb. potatoes-peeled & sliced
2 onions sliced
Salt and pepper to taste
Simmer pork and bacon in stock over low flame for 10 minutes. Remove meat and chop up into bite size pieces. Reserve stock. In a stove top casserole dish spread out 1/3 potatoes, add a layer of onions, and then half the meat mixture. Put down the second layer of potato, onion, meat, and finish it off with potatoes. Feel free to add salt and pepper between layers. Pour stock over entire mixture. Cover and simmer for 1 hour. Serve with cabbage, soda bread, and Guinness.
Colcannon
2 1/2 lb. baking or russet potatoes
2/3 cup butter
1 cup heavy whipping cream
1 tsp. salt
1/2 tsp. white pepper
Make above ingredients into mashed potatoes, except smash potatoes instead of whipping.
Sauté the following: 1 bunch chopped scallions, 1 minced onion, and 1 bunch chopped kale, or 1/2 head shredded cabbage in 3 T. butter until softened. Stir into mashed potatoes.
Champ
Make mashed potatoes as in Colcannon but simmer I bunch chopped scallions in whipping cream, stir into potatoes. Top with dollop of butter.
Mashed potatoes are a popular dish in both Irish and American meals. The basic recipe for mashed potato arrived on American shores with the Irish immigrants in the 1800s.
1-6 pound beef brisket (You can buy brined beef brisket in any deli near the deli meat section, which comes with a seasoning packet)
1 tsp. whole peppercorns
1-3 heads of fresh cabbage
5-12 baby red potatoes, the smaller the better
1 lb. bag of carrots, peeled and cubed
1 tsp. parsley
1 stick salted butter
1 tsp. minced garlic
1 medium sweet onion, diced
1 small jar ‘heavy duty’ coarse mustard
1-2 bottles Harp or Guinness
I cup malt vinegar
Optional: 1/2 T. whole allspice, 1/2 T. dill seed, 1 T. coriander seed, 1 tsp. mustard seed. In large stock pot add all ingredients except cabbage. Add enough water to barely cover beef and vegetables. Cover pot and bring to a boil over medium heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.
Meanwhile cut up cabbage, removing cores, and lightly salt. Set aside.
After corned beef has finished cooking (2-3 Hours), place cabbage on top of stewed meat and vegetables. Cover and bring to a high simmer to steam the cabbage. Cook 15-20 minutes or until desired tenderness of cabbage is reached.
With slotted spoon remove stewed vegetables. With tongs remove corned beef, cut off and discard fat. Slice meat across the grain. Serve on a large serving platter with vegetable surrounding meat. Best served with Dijon or coarse mustards.
Corned Beef & Cabbage
A little history for those of us who want to know such things.
‘Corned’ comes from the pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef.
The truth is, that for many Irish people, Corned Beef is too "poor" or plain to eat on a holiday: they'd sooner make something more festive. When I was growing up, my dad's favorite on St. Patrick's Day was boiled bacon and cabbage and it would appear that is still true in Ireland today. The "bacon joint"- various cuts of salted or smoked and salted pork - is sometimes cooked alone, or it might be braised with a small chicken keeping it company in the pot; it might also be served with vegetables, or with potatoes boiled in their jackets. For holiday eating, the winner would probably be spiced beef, served cold and sliced thin, with soda bread and a pint of Guinness on the side.
When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated a "bacon joint" at home in Ireland: they soaked it to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing - maybe a bay leaf and some pepper.
The Irish and the potato
Dublin Coddle
(Irish potatoes braised with sausages and bacon)
1 lb. pork sausages
1/2 lb. bacon
2 cups chicken or ham stock
2 lb. potatoes-peeled & sliced
2 onions sliced
Salt and pepper to taste
Simmer pork and bacon in stock over low flame for 10 minutes. Remove meat and chop up into bite size pieces. Reserve stock. In a stove top casserole dish spread out 1/3 potatoes, add a layer of onions, and then half the meat mixture. Put down the second layer of potato, onion, meat, and finish it off with potatoes. Feel free to add salt and pepper between layers. Pour stock over entire mixture. Cover and simmer for 1 hour. Serve with cabbage, soda bread, and Guinness.
Colcannon2 1/2 lb. baking or russet potatoes
2/3 cup butter
1 cup heavy whipping cream
1 tsp. salt
1/2 tsp. white pepper
Make above ingredients into mashed potatoes, except smash potatoes instead of whipping.
ChampMake mashed potatoes as in Colcannon but simmer I bunch chopped scallions in whipping cream, stir into potatoes. Top with dollop of butter.
Mashed potatoes are a popular dish in both Irish and American meals. The basic recipe for mashed potato arrived on American shores with the Irish immigrants in the 1800s.
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