Taste of Ireland: Corned Beef and Cabbage
by Leslie Russell
If reading about the scenic country-side of Ireland has you captivated, you may enjoy serving up a delicious meal inspired by this region. Try this scrumptious Irish recipe and bring the culinary diversity of Ireland into your home.
Corned Beef and Cabbage
Ingredients
* 7 quarts hot water
* 2 cups coarse pickling salt
* 1/4 cup dry mustard
* 2 tablespoons pickling spice
* 10 cloves garlic, plus 10 cloves, crushed
* 1 teaspoon freshly ground pepper
* 8 pounds beef brisket
* 2 ribs celery, quartered crosswise
* 2 onions, quartered
* 5 large red potatoes, halved
* 3 carrots, peeled and cut crosswise into thirds
* 3 parsnips, peeled and cut crosswise into thirds
* 3 turnips, peeled and quartered
* 1 head of cabbage, cut into 6 wedges
Directions
1. In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.
2. Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.
3. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.
Source: http://www.marthastewart.com/
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