Posts Tagged ‘Corned beef and cabbage’

I did the best onion soup ever and I truly think I hold the recipe to the best corned beef ever!  St. Patrick’s Day is my favorite time of year as it lends an excuse to make one of my favorite dishes.  You’ll love this recipe as I’ve been searching for years and trying new things and I finally found the best last year.  The combination of the dark beer and malt vinegar makes all the difference in the cooking process.

Ingredients

2 lbs yellow onion

2 lbs carrots

6 lb corned beef brisket

1 cup malt vinegar

8 oz  Irish Stout  beer

1 tbsp coriander seed

1 tbsp mustard seed

1/2 tbsp dill seed

1/2 tbsp whole allspice

1/2 tbsp black peppercorns

2 bay leaves

3 lbs cabbage

2 lbs red potatoes

For Glaze

1 cup coarse ground garlic mustard

1/2 – 1 cup orange marmalade (depending on how sweet you want the glaze to be)

Now, the cooking of this corned beef can be done in the crock pot or a 9qt dutch oven or a very big stock pot.  They all work.  The problem with the crock pot is that there is not enough room to cook all of the veggies so you have to cook the veggies in the liquid after you take the corned beef out to glaze it, which is fine though.  This year I am cooking it in my dutch oven..didn’t have one last year.

Peel and cut carrots up into larger chunks.  Cut onion into wedges.  Slice your cabbage heads into 8 wedges per head of cabbage.  Clean potatoes, they can be left whole or cut in half if you’d like.

Place beef in the bottom of the pot.  Add only 1 cup of onion and 1 cup of carrot.  Place rest of onion, carrot, cabbage and potatoes in fridge for later.

Add all the spices, beer, and malt vinegar to the pot.  Add enough water to cover beef.  Bring liquid to a boil then turn heat down to a mild simmer for 3 hours.  If you’re using crock pot, you’ll cook this all on low for about 6 hours.

Next step is to remove the beef if you’re doing the glaze.  I highly recommend the glaze, it is so delicious and everyone will love it!  So, remove the beef and place on a roasting pan, cover with glaze and finish in a 350 degree oven for 20-30 minutes.

When you remove the beef, place the rest of the carrots, onion, all cabbage and potatoes into the pot and cover and bring to full boil for 20 minutes or so.

Put this whole yummy meal on a platter and let the family go to town!! Always remember to slice your beef against the grain.  You won’t be sorry with this recipe, ENJOY!!!!