It’s St. Patrick’s Day and corned beef and cabbage is the fare!! Let’s enjoy
1 – corned beef brisket
1 – 32 oz carton of good chicken broth
1/3 cup of whole grain mustard
1/3 cup Dijon mustard
1/3 cup of good horseradish sauce –(I use Boar’s Head)
1/3 cup of olive oil
Dutch Oven
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Corned Beef and Cabbage – Fudgy Style
The brisket will come in a plastic bag – cut the bag completely at one end – remove the brisket reserving all of the gelatin and the spice packet in the bag* in a Dutch oven add 3 tblspns of olive oil and heat pot to a light smoke from the oil – place the brisket into the pot, fat side down and sear for about 2 minutes – remove from heat – open the spice packet and pour into the bag– add 1 can of chicken broth into the bag along with the other ingredients and swirl until all of the packaging gel is incorporated with broth and additional items – pour this mixture over the brisket – add other can of chicken broth – cover and place into a 325 degree oven for appx 3 ½ to 4 hours – remove brisket to cutting board and allow to rest for at least 10 minutes – slice in ¼ “ slices using an electric knife – place the slices back in broth and cover – back into oven for another 30 minutes – enjoy
Note: with 1 hour left in the cooking process you can add some cut Yukon gold potatoes to the brisket mixture – they are excellent
Now for the cabbage – if you ever want to do anything, always ask a lazy man because a lazy man will always know the easiest way to do anything – when I cooked cabbage, which I love, I would always have to stand next to the stove and stir the cabbage mixture regularly and I hated that – so, one day I decided to try something different – I would set up the dish and start it on top of the stove and then finish in the oven and it was delicious – so here is my modified, lazy man’s cabbage
Cabbage – per number of people
Onions
½ lb of bacon
28 oz carton of chicken stock
1 stick unsalted butter
Slice onions and cabbage
Take ½ pound of bacon and cut into strips * render bacon completely * add cabbage and onions and mix * season with salt and pepper * add ½ of the chicken broth and cook on top of the stove uncovered for about 8-10 minutes to get it going – cover, add remaining chicken broth and place in the same oven as the brisket for about 2 hours – remove and add butter and blend – cover until ready to eat * Erin go Bragh
Note: do not make a sandwich on rye with this because you will go crazy
