Corned Beef and Cabbage with Irish Red Potatoes and Soda Bread
We'll begin with a little history lesson. Although the exact beginnings of corned beef have been lost to history, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe and the Middle East. The word corn derives from Old English, which is used to describe any small hard particles or grains. In the case of "corned beef", the word refers to the coarse salts used to cure the beef..
In the United States and Canada, consumption of corned beef is often associated with Saint Patrick's Day. Corned Beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of our celebrations in North America. Corned beef and cabbage became popular in The United States after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the US.
Note: Although you can certainly "corn" the beef yourself, the already cured versions are readily available and cut into reasonable sizes. However, next year I'll be doing the entire process which will start at least 10 days prior to cooking. Lotta work, but it's cool to see how it HAD to be done back then.
We start with a 4-5 lb corned beef and rinse thoroughly in a colander...
Make a bouquet garni (I use a spice ball) from the garlic, peppercorns, thyme and bay leaves.
Add the corned beef, bouquet garni, a bottle of Guinness, beef broth and enough water to cover the beef by 2 inches to a heavy stock pot or Dutch Oven and bring to a boil over medium heat. Reduce the heat to a gentle simmer and cooked covered for four hours stirring occasionally.
After 4 hours, add the onion wedges, parsnips and carrots.
Add the potatoes and cabbage wedges. Continue cooking until the cabbage is tender but not wilted; about 20 minutes.
In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Remove the meat to a broiler pan and brush on the honey-mustard glaze. Broil for 8-10 minutes. Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
For the Soda Bread...
P.S. The Guinness in the photo of ingredients was the Julia Child influence showing through. "Shayne, when cooking, I only use wine or beer I would drink. The best way to test it is to drink it while you're cooking!" Since there was Guinness in the Corned Beef and Cabbage ergo this half empty pint made its way into the photo!
P.P.S. I learned quickly that in order to be able to communicate how beautiful this food is I must be able to take good photos. Therefore, I apologize in advance for the photos on this and the upcoming Abacus review. Good news is I have purchased a Canon EOS dSLR camera and am taking photography lessons. Much better pics to come!!!
Back to the Soda bread...Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. (My friend Crystal doesn't have a Kitchenaid so she cut the butter into the dry ingredients which also works well.)
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf.
Dump the dough onto a well-floured board and knead it a few times into a round loaf.
Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Corned Beef and Cabbage:
Ingredients:
5 pounds corned beef
5 garlic cloves, lightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 ounces stout (recommended: Guinness)
1 cup beef broth or stock
Water, for simmering
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes, scrubbed
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter
For Honey-Mustard Glaze:
Combine 1/4 cup honey and 1/4 cup coarse-ground spicy brown mustard
Directions:
Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown.
Remove the meat to a broiler pan. Brush with the honey mustard glaze and broil for 8-10 minutes. Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
Irish Soda Bread
Ingredients:
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
Directions:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Happy St. Patrick's Day all!!!
Still no trademark valediction,
Shayne O.
| The Irish... |
| Be they kings, or poets, or farmers, They're a people of great worth, They keep company with the angels, And bring a bit of heaven here to earth |
