Growing up, my mother made a boiled corned beef dinner every year for St Patrick’s day. Not wanting to break from tradition, I decided to dust off Sunday Dinner, after almost 6 months, and invite some friends over to Joe’s for a St Patrick’s Day feast. This recipe is adapted from Cooks Illustrated and couldn’t be easier.
Braised Corned Beef
1 4-5lb Corned Beef, drained and rinsed
4 Cups chicken stock
1 rib celery, diced
1 carrot, diced
1 small onion, peeled and diced
3 bay leaves
5 sprigs fresh thyme
15 pepper corns, whole
1 tsp whole allspice
Pre heat oven to 300.
Place all ingredients in a dutch oven, or high-sided roasting pan. Liquid should cover meat half way, add water as needed to make sure it is half submerged. Cover tightly with a lid or foil, and braise at 300 for 4.5-5 hours.
Remove meat to a cutting board and let sit for 20 minutes. While meat rests, strain or scoop out the contents of the cooking liquid, reserving all of the liquid.
After meat has rested, slice and add back to cooking liquid in pan/dutch oven.
Let rest 30 minutes before serving. You can keep it warm in the oven (turned-off) if needed.
Serve with mustard.
2 cups cooking liquid from corned beef
1.5 lbs salt potatoes or fingerling potatoes
4 large carrots cut into large chunks
2-3 small onions, peeled and cut in quarters leaving the bulb in tact
1 head cabbage, cut in quarters leaving the core in tact
Salt & Pepper to taste
Add potatoes and cooking liquid to a large soup pot. Add additional water as needed to cover the potatoes, 1 tsp salt, and bring to a boil. After cooking about 20 minutes, add in carrots, onions and then set the cabbage on the top. It will not be fully submerged but it should steam itself. Boil all together another 15 minutes covered.
Serve veggies with herbed melted butter for added goodness.
Everyone seemed to need a nap after dinner, so I think it was a hit. Special note on Joe’s success, each helping was a full plate. Very impressive.