A (Non-) Traditional Irish Supper
Whether it’s sandwiched between slices of rye in a Reuben or sliced and diced in a hash, hearty servings of corned beef, a salt-cured and seasoned beef brisket, are a St. Patrick’s Day tradition. An Irish-American twist on more traditional bacon and cabbage, corned beef and cabbage is a celebratory nod to the Emerald Isle.
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Uncorned Beef and Cabbage
In place of the traditional two-week-long brining process, this corned beef brisket gets a super-charged shot of flavor in the form of a vinegar-infused spice paste.
For the Spice Paste:
Coarse salt and freshly ground pepper
1 tablespoon sugar
3 dried bay leaves
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon stone-ground mustard
For the Brisket:
1 whole beef brisket (7 pounds)
1 1/4 cups beer
1 cup fresh orange juice (from 2 oranges)
1 onion, sliced
3 beets, trimmed, washed well, peeled, and each cut into 8 wedges
1 head green cabbage, cut into 8 wedges
2 carrots, cut on the bias into 1-inch pieces
Coarse salt
1. Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.
2. Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1 1/2 cups beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.
4. Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.
5. Slice brisket; return to liquid, and serve with vegetables.
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Roasted Cabbage Wedges
Skip soggy boiled cabbage in favor of this roasted version with crispy browned edges. Caraway or fennel seeds keep the flavor authentic.
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds
1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
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Reuben Sandwich
Leftover Uncorned Beef sandwiched between bread smeared with spicy mayo is a more casual take on the usual family-style meal.
2 cups shredded cooked cabbage
4 teaspoons cider vinegar
1/2 teaspoon coarse salt
1/2 cup mayonnaise
2 tablespoons chili sauce
Unsalted butter
2 slices rye bread
2 slices Swiss cheese
Sliced uncorned beef
1. Toss cabbage with cider vinegar and salt. Combine mayonnaise and chili sauce to make Russian dressing. Spread butter on outsides of bread. Spread Russian dressing on insides, and top each with cheese. Sandwich with sliced uncorned beef and some cabbage. Heat on a griddle over medium-high heat until cheese melts, about 3 minutes per side.
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Slow-Cooker Corned Beef and Cabbage
Set the slow cooker on low and come home to a complete meal of corned beef, cabbage, and veggies. Serve with grainy mustard for a touch of spice.
2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving
1. In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Corned Beef and Root Vegetable Hash
Give the traditional potato hash a boost of color and flavor with cubes of carrots, parsnips, and turnips. Topped with a sunny-side-up egg –– and the spiced-and-salty corned beef –– this dish satisfies morning, noon, or night.
3 1/2 cups homemade or low-sodium store-bought chicken stock
8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice
8 ounces carrots, peeled and cut into 1/2-inch dice
8 ounces parsnips, peeled and cut into 1/2-inch dice
8 ounces turnips, peeled and cut into 1/2-inch dice
3 tablespoons olive oil
1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
8 ounces corned beef, cut into 1/2-inch dice
2 tablespoons grainy mustard
4 to 6 eggs, fried (or cooked any style)
Freshly ground pepper
1. Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat, and simmer until just tender, about 6 minutes. Drain, reserving 1/2 cup liquid; set aside.
2. Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add vegetables and the reserved 1/2 cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. To serve, top with eggs, and season with pepper.
Roasted Mixed Cabbages
Add some festive color to the meal with a mix of red and green cabbage. Cut into hefty wedges, the cabbages get a crispy charred edge in the oven.
3 1/4 pounds red cabbage (from 2 heads), cored and cut into 3/4-inch-thick wedges
2 pounds green cabbage, cored and cut into 3/4-inch-thick wedges
6 thyme sprigs
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1. Preheat oven to 425 degrees. Toss cabbages with thyme and oil. Season with salt and pepper.
2. Roast cabbages on 2 rimmed baking sheets, tossing every 15 minutes, until tender and slightly charred, about 1 hour 15 minutes.
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