March is a hard month for me.
I’ve lost my father and few other close relatives in this month, but I always find comfort in cuisine.
I’m a huge fan of red hair and freckles, so I’m dedicating this month’s article to the luck of the Irish. In keeping up with my theme for this year and celebrating different ethnic comfort foods, my choice was easy for March because for the Irish, there is the celebration of St. Patrick’s Day.
Even those who are not of Irish descent still enjoy the food, drinks and festivities of this holiday. My personal favorites are the “Kiss me I’m ...” shirts and buttons, the parades and, of course, the traditional cuisine.
This article showcases an Irish classic — corned beef and cabbage. All those intense flavors from coriander, fennel and a few other spices mesh the beef and cabbage together beautifully. You get the sweet from the cabbage and the savory from the meat, making this a perfect meal option for comfort food lovers.
There are so many varieties and colors of cabbage, which makes this delicious comfort food very versatile. I love foods that can be prepared a variety of different ways, as you can tell by now, I’m sure. You can choose red or green cabbage, you can fry it, steam it or boil it. If you choose to smoke the brisket, it will take your dish to the next level — making your meal smokey, yummy and comforting.
I really miss the days of my grandma teaching me life lessons while she taught me how to cook. She taught me that cabbage doesn’t require a lot of anything in order to taste good. She also showed me how to pick the best cabbage out of the produce section and, of course, how to prepare and cook the cabbage in multiple dishes.
Most often you can find a prepackaged corned beef with the seasoning packet included, so no worries on trying to figure it out. Of course, you will need to prep and cook the beef for a few hours until fork tender before adding the chopped cabbage. Again, with the versatility of this one-pot wonder, you can add other veggies, such as carrots and potatoes, which I like to do.
This may be the most famous dish to eat on St Patrick’s Day, but the corned beef and cabbage recipe featured here is a favorite at my house all-year long. Based off the size of the corned beef that was used for this recipe, you could easily serve up to 10 people.
In just a couple of hours you can create culinary magic for your family’s dinner party or St. Patrick’s Day festivities. It’s a simple meal that packs a powerful punch of flavor, comfort and nutrients. What better way to shoo out winter and invite spring into the new year?
No matter if you use a slow cooker or stove top, use carrots and potatoes or red or green cabbage, your meal will be amazing with hardly any effort. Never be afraid to experiment. If you think about it, every meal started with curiosity and necessity, so try different recipes, share your recipes and let’s get to creating some culinary magic.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
Corned Beef and Cabbage
Prep: 10 minutes
Cook: 2.5 to 3 hours
Serves: About 10 servings
1 4-pound brisket with spice packet
2 tablespoons brown sugar
2 bay leaves
10 to 15 small red, russet or Yukon yellow potatoes (your choice to peel or not)
8 medium carrots halved clockwise or one small bag of baby carrots
1 medium cabbage cut into wedges
Turn stove on medium high heat. Place brisket, contents of seasoning packet, bay leaves and brown sugar in a slow cooker, Dutch oven or stock pot; cover with water and or beef broth and boil.
Reduce the heat to medium and simmer covered for two hours.
Add potatoes and carrots and return to boiling about another 30 to 45 minutes until vegetables and meat are fork tender.
Add cabbage to pot for approximately 15 minutes until cabbage is tender.
Cut beef into slices. Serve with vegetables.
The Link LonkMarch 05, 2021 at 09:05PM
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This classic corned beef and cabbage recipe is a St. Patrick's Day treat - The Gazette
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