Foodie Friday: Corned Beef and Cabbage

Spring is just around the corner, my friends. The weather will soon be turning around, along with our minds and spirits. For those of us that have been holding back on the recreation since the holidays, the idea of feasting, drinking and socializing is starting to sound pretty good. All the hard work and diligence required to get through the winter months is starting melt away as we embrace the newness and vibrant growth around us.

February and March are host to several occasions for celebration, none of which hold a candle to St. Patrick’s Day. I can get behind any holiday that celebrates food and beer in a lively social atmosphere. Now for the novice this might just mean a chance to go out on the town and chug green beer until you get sent home. But to the Foodie it’s a time to cook, and believe me when I say preparations for this day have already begun in my house.

This week, I wanted to share my recipe for Corned Beef and Cabbage. While anyone can run down to the supermarket and grab a pre-brined brisket with spice packet, pop it into some water, and drink until it’s done, making it from scratch is always more satisfying (and I think it tastes better too). Serve this recipe to good friends along with plenty of beer and a few shots of Irish whiskey. Bain sult as! (Enjoy!)

_____________________________________

Corned Beef and Cabbage

Ingredients for Brine:

2 quarts water

1/2 cup cola (I like RC Cola, any generic cola works though)

1/2 cup ale (I like Pike Kilt Lifter)

1/3 cup dark brown sugar

1 tablespoon honey

1 cup kosher salt

1 tablespoon salt peter

1 tablespoon black peppercorns

2 bay leaves

1 tablespoon dried Juniper berries

1 teaspoon whole cloves

1 teaspoon allspice berries

1 teaspoon mustard seeds

1teaspoon coriander seed

1 teaspoon powdered ginger

6 garlic cloves halved

Ingredients for preparation:

1 whole medium sized brisket (about 5 lbs brined and rinsed)

1 large carrot, sliced 1/2 inch rounds

2 celery ribs. sliced 1/2 inch

1 large onion, chopped 1/2 inch

l head green cabbage, quartered and leaves separated

Directions:

Combine all ingredients (leaving out the brisket) in a large pot and bring to a boil for 30 seconds. Remove from heat and allow to cool. Submerge the pot into a sink full of ice water adding more ice to the sink as needed until mixture is chilled to 45 degrees F.

Place a large oven bag into a container big enough to hold your brisket and brine (I use my crock pot dish). Place your brisket in the bag and pour the chilled brine over the top. Carefully press all of the air out of the plastic bag and seal it tight. Refrigerate as is for at least seven days (No more than 10) making sure to check daily. Make sure there are no air pockets in your bag and flip the bag over about half way through the brine.

When preparing your corned beef, remove from the brine and rinse well with cold water. Place your brisket in a large pot. Fill the pot with just enough water to cover the brisket by about two inches. Bring to a boil over high heat them reduce to a slow simmer. Cook for about 2 hours then add Celery, Carrots, and one quart of hot water. bring back to a simmer and cook for an additional 1/2 hour check to make sure the brisket is tender then add cabbage (add more water if needed). Cook until all the vegetables and meat are fork tender. Season with salt & freshly ground black pepper. Serve immediately.

_____________________________________

We got some great events coming up that focus on the food and drink of St. Patrick’s Day. Check these out:

Monday, March 11

A Fermented St. Patrick’s Day: Beyond the Boiled Dinner – San Francisco, California

Tuesday, March 12

St. Practice Day Whiskey Tasting – Seattle, Washington

Winter Whiskey Tasting: Irish Whiskey – Brooklyn, New York

Thursday, March 14

An Evening With Clodagh, A St. Patrick’s Day Celebration – New York, New York

Slow Food Kansas City Presents Making Corned Beef with Alex Pope – Kansas City, Missouri

Saturday, March 16

Chip’s Mini Wine & Beer Festival – Kill Devil Hills, North Carolina