With St. Patrick’s Day falling on a Saturday I get the opportunity to make my favorite Irish dishes on the day.
I know there are lots of way of preparing corned beef, plain boiled or simmered in Guinness. I’ve tried many recipes over the years and I’ve had discussions and even disagreements about how to cook it. About 15 years ago I discovered a recipe that has remained a favorite at our house. There are similar versions of this recipe if you search the web but this version is our family favorite.
An Irish Kitchen Prayer
Bless us with good food,
The gift of gab and hearty laughter.
May the love and joy we share
Be with us ever after.
Honey Glazed Corned Beef
• Prep Time: 10 mins
• Total Time: 3 1/4 hrs
• Servings: 8
4 lbs corned beef brisket
2 quarts water or enough water to cover the corned beef
1 tablespoon pickling spices – they may come in a packet with the corned beef
2 cups Apple Juice
1 large white onions
1 large carrot
1 stalk celery
2 garlic cloves
1/2 cup honey
1/4 cup brown sugar, packed
3 tablespoons stone ground mustard
1/2 teaspoon ground ginger
1. In a large stock pot, combine corned beef, water, apple juice, pickling spices, whole vegetables, and garlic. (The veggies and garlic are optional) Bring to a boil, lower heat and simmer 3 hours. (You may use a crockpot for this, cooking 4-6 hours on high.)
2. Place a cooling rack in a shallow baking pan or dish. Transfer brisket from cooking liquid, placing fat side up on the rack.
3. Combine honey, brown sugar, mustard and ginger to make a glaze. Spoon glaze over meat.
4. Bake, uncovered, in a preheated 350*F. oven for 30 to 40 minutes. Transfer to serving plate.
5. Makes 8 servings.
Often I have served traditional boiled cabbage, carrots and potatoes as side dishes. One of my alternate side dishes is Colcannon. I haven’t made it in a while so I’ll be making it this year for change.
Colcannon is a popular version of Irish mashed potatoes.
• 2 tablespoons vegetable oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 3 leek stalks, trimmed, washed, and thinly sliced
• 1 small savoy cabbage, thinly sliced
• 6 large white-flesh potatoes peeled, boiled, and lightly mashed
• 1/2 cup heavy cream or half and half
• 1/4 cup unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh parsley, roughly chopped
1. Boil the potatoes until just cooked. Drain and allow to cool.
2. On medium heat, begin by sautéing the chopped onion and garlic in the olive oil until translucent. Add the leeks and continue to sauté for 15 minutes.
3. Add the cabbage and continue to sauté for 15 minutes. You will want the cabbage, leeks, and onions to really cook down and wilt.
4. While the leeks, onions, and cabbage mixture is cooking, prepare the boiled potatoes by giving them a rough mash, these aren’t supposed to be creamy potatoes so do not over mash them. Place the potatoes back into the pot.
5. Add the leek and cabbage mixture to the potatoes and fold in. Turn the heat to medium, add the butter, heavy cream, salt, and pepper. Stir well to combine.
6. When the potatoes are heated through, toss in the freshly chopped parsley. Fold into the mixture and serve. Add a dollop of Irish butter.
Don’t forget to make the Irish Soda bread and serve with some of that yummy Irish butter!