Monday, March 8, 2010

The Luck of The Irish Corned Beef and Cabbage

Wherever you go and whatever you do,
May the luck of the Irish be there with you.

This is my traditional dish for Saint Patty's Day. I will take a picture and enter it later. Hope you enjoy. 

1- 3 to 4 lb corned beef brisket, rinse and pat dry
8 cloves
2 large white onion
4 cloves garlic, smashed
1 tablespoon black peppercorns
1 pound carrots, cut into 2-1/2 x 1/2-inch pieces
1/2 pound celery,
cut into 2-1/2 x 1/2-inch pieces
2 teaspoons caraway seeds
2 bay leaves
2 bottles dark beer or ale
2 cups water, or more if needed
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 pound savory cabbage, cut into 4 wedges
6 large red or russet potatoes, cut in quarters

2 tablespoons olive oil
1 small shallot, finely chopped
1 cup sour cream
1/3 cup Dijon-style mustard
1 tablespoon lemon juice
2 tablespoons fresh dill
1/2 teaspoon horseradish
kosher salt and fresh ground pepper , to taste

1. Stud onions with cloves.(push 4 cloves into each onion) Put beef in a crock pot add olive oil and add onions, garlic, peppercorns, carrots, celery, potatoes, savory cabbage,  bay leaves, dark beer and enough water to cover the corn beef. Cook on low for 6 hours.
2. Add cabbage, potatoes and cook another 2 hours or until the potatoes are cooked when pierced with a fork, and cabbage is fork tender.
3.Mean while make the Creamy Dijon, lemon- dill Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add the finely chopped shallot; cook and stir about 3 minutes or until tender. Remove from heat; cool 2 minute. Stir in the sour cream,  Dijon-style mustard, lemon juice, chopped fresh dill and horseradish. Season with salt and pepper set aside.
4. Remove corned beef and vegetables. Cover with foil to keep warm.
5.Carve brisket diagonally across the grain into thin slices.
6.Remove beef from Crock Pot and transfer to a cutting board. To make slicing easier, cover beef with a plate weighted with a heavy pan or cans of food. Slice beef  across the grain.  Cover with foil to keep warm. Remove vegetables plate with the sliced brisket. Serve with the lemon-dill sauce.

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