Corned Beef and Cabbage

Celebrate St. Patrick’s Day with a traditional and festive meal of Corned Beef and Cabbage. Connie Lou Blommers from Pella, Iowa, shares her love for this holiday and the vibrant food associated with it. The corned beef brisket is simmered with onions, water, and apple juice until tender and flavorful. A sweet and tangy glaze of brown sugar, orange peel, mustard, and cloves is rubbed over the cooked meat before being baked to perfection. Carrots and cabbage are cooked in the flavorful broth until tender, creating a comforting and satisfying dish. Enjoy thinly sliced corned beef served alongside the flavorful vegetables.

INGREDIENTS:

• ¼ cup packed brown sugar
• 2 teaspoons finely grated orange peel
• 2 teaspoons yellow mustard
• ¼ teaspoon ground cloves
• 1 corned beef brisket with spice packet (2 to 3 pounds)
• 2 medium onions, sliced
• 2 quarts water
• 1 cup apple juice
• 8 carrots, cut into 3-inch pieces
• 1 small head cabbage

PREPARATION:

1. In a small bowl, combine the packed brown sugar, finely grated orange peel, yellow mustard, and ground cloves. Set aside.
2. In a Dutch oven, place the corned beef brisket and the seasoning packet. Add the sliced onions, water, and apple juice. Bring to a boil.
3. Reduce the heat, cover, and simmer for 2 to 2½ hours or until the corned beef is tender.
4. Remove the brisket from the cooking liquid and place it in a greased roasting pan. Rub the sugar mixture over the warm meat.
5. Bake the brisket at 350°F (175°C) for 15 minutes or until the sugar glaze is caramelized.
6. While the brisket is baking, add the carrots to the cooking liquid. Cover and simmer for 10 minutes.
7. Cut the cabbage into eight wedges, leaving a portion of the core on each wedge. Add the cabbage wedges to the pot with the carrots. Cover and simmer for an additional 15-20 minutes or until the vegetables are tender.
8. Thinly slice the corned beef against the grain. Serve the sliced corned beef with the cooked vegetables.

YIELD: Makes 8 servings

PREP/COOK TIME: 20 minutes preparation, 3 hours cooking time

SPECIAL INSTRUCTIONS:

• The spice packet included with the corned beef brisket can be added to the cooking liquid for additional flavor. However, if you prefer a milder taste, you can omit or reduce the amount of spices used.
• Feel free to add other root vegetables, such as potatoes or parsnips, to the pot during the last 15-20 minutes of cooking.
• Serve the Corned Beef and Cabbage with traditional accompaniments like boiled potatoes and Irish soda bread for a complete meal.

TIPS:

• To achieve tender corned beef, make sure to simmer it gently over low heat rather than boiling it vigorously.
• For enhanced flavor, you can marinate the corned beef in the refrigerator overnight with the spice packet and additional seasonings before cooking it.
• Leftover corned beef can be used in sandwiches, salads, or hash for delicious meals the next day.

Embrace the spirit of St. Patrick’s Day by savoring the classic dish of Corned Beef and Cabbage. Connie Lou Blommers from Iowa shares her fondness for this festive holiday and the delicious traditions it brings. Simmered to perfection, the tender corned beef brisket is adorned with a sweet and tangy glaze, creating a flavorful centerpiece for the meal. Alongside the succulent meat, carrots and cabbage are cooked until tender in the aromatic broth. This comforting and hearty dish pairs beautifully with boiled potatoes and Irish soda bread, providing a memorable and satisfying meal that captures the essence of St. Patrick’s Day.