Serving corned beef & cabbage on Saint Patrick's Day in an Irish-North American creation. In Ireland, cows were only killed when they were too old to work or too old to produce milk. The immigrants transformed the religious day to an Irish celebratory feast. Serve this with horseradish mustard, dark bread, Guinness stout, and Chocolate Guinness Cake.
You can make it easier on yourself by buying already prepared corned beef in a packet at your supermarket. If you do, just skip the Brine and Cooking Spices, follow the directions on the packet and go right to the Vegetables.
Brine
1 (3 lb) brisket of beef, flat cut
½ cup kosher salt
1 T black peppercorns, cracked
1 T whole coriander seeds
1 T whole mustard seeds, cracked
1 T whole allspice, cracked
2 sprigs fresh thyme
½ cup brown sugar
Combine all of the brine mixture in a large bowl or large container fitted with a top.
Add the brisket and rub the mixture into the meat.
Pour cold water over until meat is covered.
Weight the brisket down with a small plate so that it is
completely submerged.
Cover with plastic wrap and refrigerate 2 to 6 days.
The longer the brining, the more pickled the meat.
Cooking Spices
2 T brown sugar
2 t prepared horseradish
Pinch of dill weed
1 t dry mustard
Rinse the brisket with cold water and pat dry.
Place in a large Dutch oven and cover water by ½-inch.
Bring to a boil and skim off any scum that forms on top.
Add the cooking spices, cover with a lid and place in a 300
degree F oven and bake for 2 hours.
Vegetables
1 small head of cabbage, cut into wedges
2 onions, cut into chunks
2 parsnips, cut into chunks
2 small rutabagas, cut into chunks
4 medium potatoes, cut into chunks
6 carrots, cut in half, lengthwise
Add the vegetables and place in oven for another hour.
Transfer meat to a large platter and let cool 10 minutes before slicing across the grain.
Arrange vegetables around meat and spoon some broth over all.
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