When most American's think of St. Patrick's Day they think of green beers, "Kiss Me, I'm Irish" t-shirts and most popularly, Corned Beef and Cabbage. American's love to "eat like the Irish" by preparing this dish, however, Corned Beef and Cabbage is so rarely eaten in Ireland that some people wonder if it's even Irish. Whether the dish is actually Irish or not didn't stop our chefs from whipping it up. Nothing is more comforting than corned brisket, cabbage and warm vegetables.
Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours.
Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
In a Swiss Diamond Saute Pan, add 2 cups of the corned beef stock, the cabbage, onion, and garlic. Taste the liquid. If it is too salty, add more water to the pot.
Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.
Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
Randy (RJ) was raised in Charlotte NC. His culinary background stems all the way back to his high school days when he "took the cooking class for the free food". Later after completing culinary school he has worked as head Chef in a couple of high scale restaurants. Now he spends more time on the computer than in the kitchen, but is still turning out great recipes for all to enjoy.