Friday, March 11, 2011

Corned Beef and Cabbage for St. Patrick's Day....redux

This is one of the most visited recipes on my blog...especially this time of year, so I figured I would post it again. I have been making this recipe just this way for quite a few years and if  I change anything there would be a revolt...This is a wonderful recipe from the Silver Palate girls which came to me via my friend Becky to whom I will be forever grateful to for pointing me to this recipe...the sauce alone is worth the price of admission.
Corned Beef and Cabbage 
adapted from The New Basics Cookbook; Serves 4-6
1 corned beef brisket (5-6 pounds)
2 onions, studded with 3 whole cloves (onions can be halved or quartered)
4 carrots, peeled and halved

3 or 4 cloves of peeled garlic left whole
2 ribs celery, halved
4 sprigs Italian parsley

1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below)
12 small red new potatoes
6 small leeks (white part and 2 inches of green), well rinsed (See *Note below)
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and fresh ground pepper, to taste
4 T. chopped Italian parsley


Place corned beef in large kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm.
 Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes.

Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley. Optional - serve with Horseradish Cream Sauce (below).

*Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving.


Horseradish Cream Sauce 
This makes 2 cups of sauce. The recipe can easily be halved or quartered, as needed.

3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar (I leave this out)
Salt and fresh ground pepper, to taste

Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

18 comments:

  1. I dragged out my Silver Palatae cookbooks and have so enjoyed browsing through the recipes and reminiscing. They were my very first cookbooks!!! I need to get cracking!!!

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    1. I believe the Silver Palate Cookbook was the first one I ever bought for myself too! I need to unpack the cookbook box in the basement!

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  2. You cabbage looks so cozy nestled in there:) And I love the look of tied vegetables..I know I am funny..

    Looks great Linda!

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  3. The colours, the COLOURS, Linda! That's like simmering a summer garden in a pot. Lovely!

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  4. This is what we are having at my house on St. Paddy's day too, Linda. You have me hooked on that delicious sauce and I can't imagine serving corned beef without it.

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  5. Linda, Your corn beef dinner always looks sooooo good. Hard to resist.

    Ann

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  6. Thanks my friends....these are older pics as well...but I always make this on St. Patricks Day....too late to post then.

    Bellini...those were also some of my first loves in the cookbook world and it is wonderful that all of those recipes remain relevant...I love them!

    Nana...I love the veggies too...

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  7. Those Silver Palate girls... weren't they something? Sad to say one is no longer with us. How time flies... it was 30 years ago!

    It is a great recipe. I used to boil corned beef at far too high a temp and it was tasty but a rock. I can see how this would be perfect every time. I live with an Irish/American who doesn't like corned beef!!! I love it and that sauce is on my radar now... wow. Have a great Paddy's day!

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  8. You KNOW I love this!

    I agree with Ju... those colors are so vibrant. And I'm sad too. that the team of Julee and Sheila is no longer; and that Sheila has passed ~ but they certainly gifted us with some incredibly great recipes.

    I would just love to have a spoon right now, and be able to reach through the screen to have some of that horseradish cream sauce. I lOVE horseradish...anything!

    Have a wonderful St. Pat's Day! xo

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  9. You too Mary! I bought my Corned Beef Brisket last night...can not wait for this meal!

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  10. YUMMO!
    Hi! So glad I stopped by!
    Awesome blog.
    I'm your new follower on GFC :-)
    You can reach me at:
    http://rominagarciamartyrhood.blogspot.com/

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  11. Thanks for stopping by to visit Romina!

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  12. i have been losing weight this year so avoid food blogs, i gotta tell you the horseradish did me in, i am craving 1000s of calories to dip and smoother it all!

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  13. My dear Jain....you can make a very little dish of it. That one in my picture is...leave out the sugar....that will make it dietetic!
    Love to you!
    xo

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  14. Had to come back to copy the Horseradish Cream recipe, Linda. :D Too lazy to pull out the cookbook ~
    Thanks for making it so convenient!

    Happy St. Pat's to you and your men. xoxo~m

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  15. Thank you my dear...to you and yours too!
    Everyone is Irish today!

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  16. Oh! I have this cookbook! It's still packed away, so glad I found your blog Linda! Do you put all the liquid in the pot that comes with the corned beef?

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