Around St. Patrick’s Day🍀, corned beef and cabbage will make its way onto the menu in many establishments and in homes🏡. But many will argue that this isn’t an Irish dish at all, is this true?
Beef was not readily available in Ireland and was considered a luxury and that’s why the traditional Irish meal centered around ham. But when the Irish got off the boats in America it was quite the opposite. Corned beef was the meat that they could easily and more cheaply get their hands on and, so, this became the meal of choice for generations of Irish Americans to come.
So it may not have come from Ireland🇮🇪 but it did come from the Irish.
- 6 lbs corned beef brisket
- 2 1/2 lbs carrots
- 1 lb onion
- 1 cup malt vinegar
- 12 oz. Guinness Irish stout
- 3 lbs cabbage
- 2 lbs red potatoes
- 1 Tbsp mustard seed
- 1 1/2 Tbsp black whole peppercorn
- 1/2 Tbsp dill seed
- 1/2 Tbsp whole allspice
- 1 Tbsp coriander seed
- 2 Bay leaves
- Seal spices inside a coffee filter and place in a pot with beef, beer, vinegar, and veggies. Fill the pot with water (slightly higher than the beef). Bring to a boil, lower heat and simmer 2-3 hours.
- Mix glaze: Honey & dijon mustard equal parts. Apply glaze over corned beef and bake uncovered, in preheated 350ºF oven for 15-20 minutes.