IRISH BOIL (AKA CORNED BEEF AND CABBAGE)

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This is the quintessential Saint Patrick’s Day “Corned Beef and Cabbage” meal served in New England, and pretty much every where else in Irish-American communities during this wonderful Irish holiday. Wine is optional but kicks up the flavor quite a bit (and the alcohol is cooked off).

This dish could feed up to 8 people if you stretched it with appetizers, and a hearty Irish soda bread, such as that from Rêver Artisan Bakery.

This version is heavy on the veggies because that is how I like it. If you are planning on entertaining a group or have a lot of meat-eaters in your clan, you could double the meat, wet ingredients, and spices and the results would be as good or maybe even better.

To kick up the nutrition, though not traditional, use purple carrots, sweet potatoes, and bok choy.

Also, feel free to use any of your favorite root vegetables. Some of my favorites are rutabagas, celeriac, and parsnips. As well as any of the savory vegetables, such as celery, and bell peppers. Not traditional, but definitely OK!

INGREDIENTS

  • 1 corned beef brisket (up to 4 lbs), with excess fat trimmed
  • 3/4 cup dry white wine; I recommend Chardonnay
  • 32 ounces chicken stock or broth
  • 1/2 tablespoon black peppercorns
  • 2 cloves garlic, peeled, smashed and minced
  • 2 bay leaves
  • 2 large yellow onions, quartered then cut into eighths
  • 6 large white potatoes, peeled and chopped into 1 1/2 inch chunks
  • 12 large organic carrots, toped and peeled
  • 1 large head green cabbage, core removed and quartered (you can halve the quarters into eighths if you wish)
  • Yellow whole grain mustard (optional, as condiment)

INSTRUCTIONS

  1. In large stock pot, place corned beef in bottom. Add 1 onion, peppercorns, bay leaves, and garlic. Pour in white wine, and then enough broth, just enough to cover the meat. If you need to add water to cover the meat that is fine. Simmer, covered, until “fork tender” and fork inserted in the middle glides in easily. This usually takes about 3 1/2 hours, but begin checking after 2 1/2 hours.
  2. When meat is done cooking, remove to a platter and cover with foil. Add potatoes, carrots, and remaining onion to broth and bring up to a boil. Reduce to simmer and cook covered until potatoes are still slightly firm, about 20-25 minutes or so.
  3. Add cabbage, replace cover, and simmer until cabbage is tender but still green. Do not overcook the cabbage.
  4. Remove from heat. Slice meat across the grain when ready to serve. Cut the meat into large (4 inch) slices and put back into the broth with the veggies. (This is an excellent way to serve this incredible dish!)
Terry Ramsey