'Tis the Season for Corned Beef and Cabbage

Even if you are not of the Irish persuasion, it is hard to pass up corned beef and cabbage displays in the market and not be tempted to cook corned beef, cabbage and potatoes.

The packaging tells us to boil the meat and spices for 3 or more hours, depending on the size. I can't think of anything that I would BOIL for 3 hours. Even eggs should be cooked at a simmer.

ALSO, all those great curing flavors that makes a beef corned disappears into the boiling water.

Whats a cook to do?

According to Stanley Rupinski, PNW Boces chef instructor extraordinaire, who I frequently get the opportunity to work with, we should think about flavoring the cooking water.

Adding vegetables, spices and beer (yes, beer) to the water flavors the meat while it is cooking

Stanley says: Think what you eat with corned beef (think Katz's delicatessen)-rye bread, mustard, pickles and maybe a beer. It makes sense that flavoring a corned beef with caraway seed(think rye bread), pickle juice or vinegar(think pickles), mustard and of course some beer would flavor this dish to another level. And then, think of cooking any piece of meat-garlic, onions,carrots, bay leaf and celery always work I include his recipe below.

Did you know that in Ireland, brisket is not the meat of choice for corned beef but pork loin is? Only in America, some time ago, and I imagine in either the Lower East Side or the Bronx, did Irish Immigrants get introduced to Corned Beef Brisket by Jewish Immigrants.

I grew up on corned beef sandwiches on rye, with mustard, coleslaw and pickles. And once every few months corned beef, simmered with cabbage and potatoes would show up on our dinner table.

Bon Appetit

And by the way, this corned beef tastes great on rye bread with mustard!

Stanley's Irish Favorites

Corned Beef and Cabbage

1 Corned Beef Brisket, flat cut, packaging removed, trimmed of excess fat

1 cup pickle juice or ¼ cup cider vinegar

1- 12oz can of beer

¼ cup prepared mustard

3 Tablespoons coriander seed or pickling spices

1 large onion, quartered

4 whole garlic cloves

2 bay leaves

1 teaspoon each black pepper & caraway seeds

1 teaspoon of :celery seed, dill seed, fennel, nutmeg(if you keep these on hand)

Optional: 1 each carrot and celery stalk, sliced

Place Meat and all ingredients including flavor packet in large pot. Cover with boiling water. Bring to Simmer, cover and cook  3hours for 3 pound piece or until tender

(20-25 minutes for each additional pound until tender)

FOR THE CABBAGE and POTATOES

Simmer in skimmed cooking liquid after removing corned beef OR

Saute onions, cabbage & potatoes, adding skimmed liquid, butter, garlic and salt and pepper to the pan