anotheranon | cook cook cook!

Tonight I made corned beef and cabbage for D. in celebration (albeit belatedly) of St. Paddy's day.

No, I/we are not Irish, and I am well aware that corned beef isn't the historically correct 3/17 dish. I don't even like it, though I've tried to valiantly over the years!

Even so - I make it a couple of times a year because D. likes it SO much and I love to see how happy he looks when he gets a treat like that :) He assures me that as corned beef goes, he REALLY likes the seasoning/preparation I make, so I thought I'd share.

Recipe follows:

Ingredients:

2 - 2 1/2 lbs corned beef brisket
2 potatoes, whole and peeled
3-4 carrots, whole and peeled
1 cabbage, cut into wedges

Seasoning for water:
3 whole cloves
5 whole peppercorns
1 bay leaf, crushed

Glaze for brisket:
1 cup brown sugar (or honey)
1/4 cup mustard

Preparation:

Simmer corned beef brisket in seasoned water for 2 hours. Bring to boil and add potatoes and carrots; boil for 10 more minutes. Add cabbage wedges and boil for 20 more minutes.

Drain. Set vegetables aside and put corned beef in a non-stick spray casserole dish. Mix sugar (honey) and mustard together and glaze brisket.

Bake brisket at 350F for 30 minutes. Serve with vegetables.

Serves around 6-8; when made for one supplies leftovers/beef for sandwiches all week.