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Friday, March 14, 2008
Food / 24-Hour Blog-o-thon St. Patty's Day dinner
Posted By Maria Fisichello on Fri, Mar 14, 2008 at 1:13 PM
Obviously, St. Patrick's Day is celebrated mostly with a liquid diet, but if you want to do it right, corned beef and cabbage is the way to go. Though this meal is the tradition, it is actually just as American as it is Irish. Cabbage is a longtime element of the Irish diet and was typically eaten with bacon. When the Irish immigrated to the U.S. they began substituting the bacon for less expensive corned beef.
This annual peasant feast is now eaten to remind the Irish Americans of their heritage (or to soak up all that green beer). Below is the Food Network's recipe for St. Patrick's Day Corned Beef and Cabbage ... enjoy!
Corned Beef and Cabbage
From Food Network Kitchens
1 (3-pound) corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows
Preheat the oven to 300 degrees F.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Horseradish Sauce:
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
Source: Religionfacts.comÂ
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