Corned Beef and Irish Colcannon Potatoes for St. Patrick's Day!
Have you ever wished to make your own Corned Beef Brisket for St. Patrick's Day or Sunday dinner? The procedure is easier than you may think. Serve with Colcannon potatoes which are freshly mashed with a bit of juicy green cabbage. You will not be disappointed, and your guests will come for seconds or maybe thirds!
Recipe For Corned Beef
One Eight pound Brisket, or Eye of Round Beef
1 1/2 cups Kosher salt
Two cups white wine such as Pinot Grigio or Reisling
Two Tablespoons pickling spice ground in a blender or smashed fine
Two Tablespoons sweet Paprika
Four Tablespoons brown sugar
Six cloves fresh garlic minced
Two stalks celery minced with leaves
One tablespoon ground black pepper
Two teaspoons Allspice
Two teaspoons fresh Thyme
One tablespoon minced Sage
Four additional fresh Bay leaves minced
Two onions minced
1) You will need a large metal or glass lasagna pan or non reactive bowl to brine your meat.
2) Wash and pat dry your Brisket and place it fat side up in your pan. Cut large crosses into the fat of the brisket.
3) Mix together the spices, two tablespoons of the sugar, and the herbs with the salt. Sprinkle them over the brisket on both sides. Mince four of the garlic cloves and add to both sides, placing in the slits if desired. Add also one minced onion, and one celery stalk with the leaves.
4) Cover your non reactive pan or bowl with a lid, saran wrap or foil. Try to brine for from between 7 and 14 days.
5) Mix two Tablesoons of sugar with two cups of Pinot Grigio or Reisling. In a slow cooker: Cook on low with the two minced garlic cloves, a minced celery with leaves and minced onion for eight hours covered on low. On a stove top, use the same ingredients but simmer for only three to five hours, filling the pot about halfway with water.
Two and a half pounds potatoes cubed washed and pealed
Four slices of bacon fried drippings reserved
(May substitute with an additional 1/4 cup melted butter)
One half a head of Green cabbage washed scrubbed and chopped fine
1/2 cup Half and Half
1/2 cup unsalted butter
Two teaspoons ground black pepper
One teaspoon salt
One large onion minced (yellow or white)
1) Cover the cubed potatoes with water and bring to a boil reduce slightly and cover slightly with a lid for fifteen to twenty minutes until soft.
2) Fry the bacon slices until slightly brown and crispy on both sides. Save the drippings. Saute the onion, celery and cabbage in the drippings, seasoning with the salt, pepper and paprika. Crumble and add back in the bacon.
3) Mash the potatoes with the Half and Half in a mixer or with a potato along with a 1/4 cup of the butter melted.
4) Gently fold in the vegetables with drippings.
5) Place in a large serving bowl, make a well in the center and pour the remaining 1/4 cup melted butter.
Slice the meat on to a platter and garnish with the simmered vegetables. Serve with the hot Colcannon.
World Cuisine Today Magazine