I am not Irish, but I appreciate the simplicity (and inexpensive nature) of this dish. So, I’ll pretend I’m Irish for a day, and prepare an Irish dinner, since St. Patrick’s Day is around the corner and all. Actually, much of what I have read has stated that corned beef and cabbage, although it is eaten in Ireland from time to time, is not nearly as popular there as it is here in the United States around this time of year. Well, perhaps it’s not an “Irish National Dish”, but it’s still enjoyable to me. An added bonus: it is easy to make. Relatively little preparation or stand-up time in the kitchen makes this a good meal to serve when you have other weekend chores to attend to, or just want to relax a bit.
What is corned beef, exactly? Corned beef is a beef brisket that has been “corned”, meaning that it has been cured or pickled with a seasoned brine. The “corning” means that it has coarse grains of salt and peppercorns on it. This curing process will make for a yummy broth.
3-4 lb corned beef
7-8 carrots, peeled and cut into 2-inch chunks, divided
1 large onion, quartered
1 t dry mustard
1 large sprig fresh thyme and 3-4 parsley stalks, tied together
1 turnip, peeled and cut into chunks
6-7 small Yukon gold or red potatoes, scrubbed
1 cabbage, cored and cut into 8 wedges
Freshly ground black pepper
Place the corned beef, half of the carrots, the onion, dry mustard, the herbs and dry mustard in a large stockpot and cover with water. Bring to a boil, reduce to low, and simmer, covered, for 2 hours.
Add the remaining carrots, turnip, potatoes, and cabbage. Add additional water to cover if necessary. Cook for another 45 minutes to an hour or until the meat and vegetables are tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with coarse-grained mustard.