Monday, March 11, 2013

Slow Cooking Supper: Corned Beef & Cabbage

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Lately I’ve been thinking a lot about how ingredients and dishes transcend our borders.  In truth, a lot of what we eat is similar to what someone else eats hundreds or thousands of miles away.  This won’t be a political post, I promise!  I just find it extremely interesting that such diverse countries can partake in the same foods.

When we sat down to eat this Corned Beef and Cabbage, I was all about Ireland; but John was focused elsewhere.  That’s one of the things I love about him – he continues to show me new ways of looking at the world.  To him, this dinner reminded him of his grandmother’s New England Boiled Dinner.  Pretty much the same ingredients, we later figured out.

It’s a chicken and egg scenario.  Did the New Englanders know about these traditional Irish dishes and transformed them into the ingredients they had available to them?  Or is cooking everything together in one large pot just something that was more customary in those times?  In the end, I guess it doesn’t matter, right?  We get to indulge and it is delicious.  So, make this dinner for St. Patrick’s day, and have the leftovers the next day in a delicious breakfast coming your way tomorrow.  Who doesn’t love to reuse leftovers – am I right?
Corned Beef & Cabbage (adapted from Alton Brown)
Serves:  8 (or 4 with the remaining half to be used in tomorrow's recipe)
2 pound Corned Beef brisket, fat trimmed
4 tablespoons brown mustard
1 tablespoon brown sugar
4 carrots, diced
2 onions, diced
3 potatoes, peeled and diced
1 head of cabbage, chopped
2 bottle of stout beer (we used this Milk Stout
1 teaspoon garlic powder
2 bay leaves
2 tablespoons black peppercorns


Rub the brisket with mustard and sprinkle in the brown sugar.  In the crockpot, place carrots, onions, potatoes, and cabbage.  Pour the beers over the vegetables and nestle the brisket into the mixture.  Stir in garlic powder, bay leaves, and black peppercorns.  Cook on low for 8-10 hours (or alternatively, cook on high for 5-6 hours).  Remove the bay leaves and peppercorns.  Remove the brisket, slice it, and place the slices back into the crockpot.  Serve immediately.

Until the next time my oven is on...

4 comments:

  1. This is my favorite St Patty's Day meal. So yummy!

    ReplyDelete
    Replies
    1. Thanks Lisa - hope you guys have a great St. Patty's Day!!

      Delete
  2. This just confirms the fact that I need to buy a crock pot STAT!

    ReplyDelete
    Replies
    1. Barbara - yes! My mom just bought a very small one so it doesn't take up a lot of room. So when you get one, you can hang with the kids and it does all the work :)

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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