Wanted: Corned beef recipe for St. Patrick's Day

Recipe archives

March 12, 2012|By Richard Gorelick | The Baltimore Sun

I woke up this morning hungry for some good homemade Corned Beef and Cabbage. I found this one in the old Meal Planner archives. Looks easy enough.

Who makes a good corned beef and cabbage around town? If you have a good homemade corned beef recipe, or can vouch for a good restaurant version, let us know about it.

Corned Beef and Cabbage 
    Preparation time: about 30 minutes
    Cooking time: 3 hours and 15 minutes   

    1 3 1/2-pound flat-cut and well-trimmed corned beef brisket
    1 onion, studded with 10 whole cloves
    3 large cloves garlic
    3 each large sprigs fresh thyme and flat-leaf parsley, tied together
    1 large bay leaf
    1 teaspoon mustard seed
    1/4 teaspoon black peppercorns
    12 small white onions (about 2 ounces), peeled
    12 small red potatoes, well scrubbed
    6 carrots, peeled and cut crosswise into thirds
    1 2-pound head cabbage, cut into 8 wedges   

     Place beef in an 8-quart pot. Add cold water to cover by 1 inch. Cover; bring to boil. Reduce heat to low; simmer 5 minutes. Skim foam from top. Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hours. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf. Add white onions; cover. Simmer 20 minutes. Add potatoes, carrots and cabbage. Cover; simmer 20 minutes, until beef is fork-tender and vegetables are crisp-tender. Remove from heat.   

     To serve: Transfer vegetables to platter; halve potatoes. Place beef on cutting board; thinly slice across grain. (Adapted from Woman's Day magazine.)

    Per serving: 370 calories, 34 gram protein, 14 grams fat (33 percent calories from fat), 6 grams saturated fat, 27 grams carbohydrate, 96 milligrams cholesterol, 1,208 milligrams sodium, 6 grams fiber.

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