Corned Beef & Cabbage

Since it’s officially close to St. Patrick’s Day, people are looking forward to lots of Irish Traditions, mostly green everything and of course Corn beef and Cabbage.

Since the early 1900s, Americans have embraced corn beef and cabbage as their meal of choice on St. Patrick’s Day, which is celebrated on March 17^th.

Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corning'. Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and family Irish Style.

Ingredients:

3 pound corned beef brisket

4 cloves garlic, peeled

Fresh ground black pepper

2 Tablespoons pickling spices

3 bay leaves

1/4  cup sugar

1/4  cup cider vinegar

1 large onion, peeled and quartered

1 head cabbage, cored and chopped  

Directions:

1. Place corned beef brisket in a very large soup pot. Fill pot with cold water to cover meat. Add sugar, cider vinegar, pickling spices, bay leaves, and garlic.
2. Bring to a boil over rather high heat. Boil for 5 to 6 minutes, skimming off the any salt scum that rises to the surface with a large spoon.
3. Reduce heat to a simmer, cover the pot, and let simmer for 1-2 hours. Test the meat for tenderness with a large fork, it should have a little resistance, be careful not to overcook corned beef or the meat will become dry and stringy. If fully tender turn off the heat and let the meat rest in the liquid.
4. One hour before serving and before the meat finishes, steam your cabbage in the same pot for 20 minutes.
5. Slice only as much meat as you will immediately serve, keeping the rest in one piece for future use. Serve with a variety of mustards and horseradish.

Luck of the Irish to Ya!