Traditional Corned Beef and Cabbage Recipe

"If it was raining soup, the Irish would go out with forks."Brendan Behan

Corned Beef And Cabbage is the tradition on St. Patrick's Day, an event that, to me, is more about our common immigrant stories that about being Irish. Irish Americans share their remarkable tale with Jews, Italians, Germans, Cubans, and Mexicans. So many of us can trace our heritage to fearful, ragged, tired, and poor arriving on our shores with not much more than the clothes on their back, life in hovels, hard labor, discrimination, acclimation, acculturation, and success. That's why we are all Irish in some way.

Surprisingly, Corned Beef And Cabbage is not a tradition in Ireland. It is an Irish-American-Jewish tradition. Corned pork and cabbage is more common in the Emerald Isles where beef was scarce and expensive. But Irish immigrants in the US found beef more plentiful in their lower Manhattan ghettos where the butchers were mostly kosher Jews and pork was verboten.

In diners, slang between waitress and cook, the dish is called jiggs. In some quarters the dish and variations is called New England Boiled Dinner. The concept is that corned meat, which is meat that has been pickled in a strong brine or salty rub with spices, needs to be desalinated before eating. But all that salt can be used to enhance potatoes, carrots, cabbage, turnips, etc.

Traditional on St. Patrick's Day, it is a shame the dish not served more often, and my guess is that is because people just take the meat out of the wrapper and throw it in a pot with water and veggies and potatoes and they feel they have met their obligation. But everything is soooooo salty, the meat is tough and fatty, and the veggies and potatoes are mushy.

Here's how to do the dish properly. If you have leftovers, make Rockin' Reuben Sandwiches, Corned Beef Hash, or throw it on your smoker and make my Close To Katz's Pastrami. But if you do it right, there won't be leftovers.

Corned Beef And Cabbage is the tradition on St. Patrick's Day. Here is how to do the dish properly.

Makes. 6 servings (the meat shrinks a lot)

Preparation time. 10 minutes

Cooking time. 3 to 4 hours

Ingredients

3 pounds of corned beef, preferably homemade

4 medium carrots, peeled and cut into 1" segments

2 pounds of potatoes, cleaned and cut into 2" chunks

1 small head of cabbage, outer leaves removed, cut in quarters

A good idea. While the meat is cooking, mix up some of my Secretariat Horseradish Sauce and refrigerate for at least two hours to let the flavors marry. Serve it on the side as a dipping sauce.

Optional. You can add an onion and garlic and in Eastern Europe, caraway seeds are popular.

Method

1) Open the package the meat came in and dump out all the liquid. If you have made your own corned beef, remove it from the brine. Rinse thoroughly. Some packages have some pickling spices in a packet. It is a joke. There is nowhere near enough to do anything useful and if the meat has been corned properly, there is more than enough flavor in it. Besides, if you follow the instructions on the packet and don't change the water, the spices will just find a way to get stuck in your teeth. Throw them out. Some cuts have a thick layer of fat on the surface of one side, called a fat cap. Trim it all off. This fat is not like marbling in beef. It brings nothing to the party but calories and it just makes scum. If you bought the point section of a brisket, there is probably a layer of fat on top of a layer of meat, then another layer of fat, and finally another layer of meat. Trim off the surface fat and leave the center fat layer intact. It will be easy to remove after it is cooked.
 
2) Place the meat in a large pot along with enough hot water to cover it by at least 1" and put the lid on. Turn the heat to medium low, bring it to a simmer at about 190°F and keep it there for 30 minutes. If you boil it, it will get tough and shrink. Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and try not to let it boil.
 
3) After 30 minutes of simmering, dump out the water and cover the meat with fresh hot water, again about 1" above the meat. Bring to a low simmer again, this time cooking for 3 hours or until it is about 190°F or fork tender. Some really cheap cuts will never get tender (and that's why it is best to make your own). Keep the meat submerged even if you have to weight it down with a small plate.
 
4) About 1 hour before dinnertime, add the carrots and potatoes. They will need an hour to get tender, depending on how thick you cut them. About 30 minutes before dinner, add the cabbage. If you want to add onions and garlic to flavor the soup, do it now.
 
5) Remove the meat and place it on a carving board. If you got the point section, there are often two horizontal muscles with a thick layer of fat between them. Separate them by sliding a knife through the fat. Carve and/or scrape off the fat layer. Carve the meat by cutting across the grain about the thickness of a pencil. Any thinner and it will fall apart, any thicker and it will be chewy. Carve with the grain and you will have difficulty chewing.
 
6) Lift out the cabbage, potatoes, and carrots and divide them into serving bowls. Place the meat in the bowl. Spoon some of the cooking liquid over them and serve.

Corned Beef and Cabbage

Corned beef comes in two forms

Uncooked corned beef is usually a hunk of beef that is in a brine solution of curing salts, regular salt, and pickling spices. It is then packaged in a sturdy plastic bag with some of the brine. It is very salty and has not been cooked.
 
Cooked and ready to eat corned beef is cured in a brine with curing salts, regular salt, and pickling spices, then cooked, and usually packaged in slices or sliced at the deli counter. Just open the package and eat.

There are three popular cuts

brisket anatomy
 
Whole packer is a massive slab 10 to 18 pounds. You rarely find them corned.
 
Flat, which is flat, lean, evenly striated and it makes for perfect slices. But it can be tough because it has little marbling. Typically 3 to 5 pounds.
 
Point, which is a second muscle on top of the flat that has better marbling and therefore richer flavor, fuller mouthfeel, and is more tender. It is usually sitting on top of a layer of flat with a fatty layer in between. Typically 3 to 5 pounds.

 

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