St. Patrick’s Day is here, and making a traditional corned beef dinner is popular among more than just those of Irish descent. Most of us probably think corned beef and cabbage being cooked together is the way to go, but the following two recipes may give you another way to serve both the meat and vegetables.
The Glazed Corned Been is first cooked in a Dutch oven and then baked with a brown sugar glaze. In the Irish Potato-Cabbage Dish, the cabbage is mixed with potatoes but not with the corned beef. You may want to add a few baby carrots to add a little color to the vegetables.
Together, the two dishes provide great St. Paddy’s Day fare. Happy St. Patricks’ Day!
GLAZED CORNED BEEF
1 corned beef brisket (3-4-pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter or margarine
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish
Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery and bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until meat is tender.
Drain and discard liquid and vegetables. Place beef on a rack in a shallow roasting pan; set aside.
In a saucepan, melt the butter over medium heat and stir in the remaining ingredients. Cook and stir until sugar is dissolved. Then brush over beef.
Bake, uncovered, at 350 degrees for 20-25 minutes. Let stand for 10 minutes before slicing. Makes 12 servings.
IRISH POTATO-CABBAGE DISH
3 medium-size potatoes, scrubbed clean
1 tablespoon, plus 1 teaspoon salt (or just a little more to taste)
6 tablespoons butter, plus additional for serving
4 cups chopped green cabbage
1/4 teaspoon black pepper
6 green onions, chopped and divided
3 garlic cloves, minced
1 cup half-and-half
Peel potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with an inch of water. Bring to a boil over medium-high heat and add 1 tablespoon salt. Boil, stirring occasionally, until potatoes are very tender, about 15 minutes. Drain potatoes in a colander and set aside.
In same Dutch oven, melt the butter over medium heat and add cabbage, remaining 1 teaspoon salt and pepper. Cook, stirring often, until cabbage mixture is soft, about 5 minutes.
Reserve 1/4 cup of the green onions for garnish and add the remaining green onions and garlic into cabbage mixture. Cook, stirring often, until garlic is lightly browned, about 2 minutes.
Reduce heat to medium-low heat. Add the half-and-half and cook 2-3 minutes until warm. Add the potatoes, then mash everything and stir until mixture is well-combined. Season with additional salt and pepper, if you choose.
Transfer the Irish Potato-Cabbage Dish to a serving dish and top with more butter, if preferred. Sprinkle with 1/4 cup remaining chopped green onions.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
