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For Your St. Patrick’s Day Party: The Best Corned Beef and Cabbage Recipe Ever!

by Deborah on February 29th, 2008

Every year my Hungarian grandmother made corned beef and cabbage for my Irish grandfather for St. Patrick’s Day . At first it was just the two of them, but when my sister and I were living on our own and close to my grandmother, we’d join the tradition. Even after Grandpa passed away, my grandmother made corned beef and cabbage (well, for her it was Hungarian cabbage noodles) for my mom, sister and I and our families each year. Grandma’s no longer with us, but I still make corned beef and cabbage every year too. Last year I made a dinner party out of it, and this year I’m doing the same for my mother’s birthday.

This corned beef and cabbage recipe comes courtesy of a food blog I maintain along with some friends called Cookerati. One of those friends shared this recipe with me a couple of years ago and it’s the same one I make for my family. We can’t get enough! Now I do make a modification - the mustard powder is too much for my kindergartener so I leave it out. Still, the glaze makes the meal and this is the best corned beef and cabbage dinner you’ll ever have.

Buff’s Corned Beef and Cabbage Dinner

Ingredients:

• 4.5 to 5 pound corned beef brisket, trimmed of fat
• 1 whole garlic clove
• 10 black peppercorns
• 2 bay leaves
• 8 or so carrots, peeled and cut into large pieces
• 8 or so potatoes, cubed - I leave the skin on
• 1 large Vidalia onion, quartered
• 1 head cabbage, cut into wedges
• butter
• parsley

Mustard Glaze Ingredients

• 1/2 cup Dijon mustard
• 1/2 cup lightly packed brown sugar
• 2 tablespoons dry mustard
• 3 tablespoons red wine vinegar
• 1/4 cup water
• 1 tablespoon vegetable oil

Method

1. In a large pot, cover brisket with water.  Over high heat, bring to boil.  Reduce heat and simmer for 5 minutes.  Skim junk off top.  Add garlic, peppercorns and bay leaves.  Simmer covered for 2 1/2 to 3 hours.
2. Add carrots, potatoes and onions.  Cook until almost tender (20-25 minutes).  Add cabbage and cook until all vegetables are tender.
3. Do this step while the vegetables are cooking:  Make mustard glaze - combine Dijon mustard and brown sugar to make a paste.  Whisk in the rest of the mustard glaze ingredients.
4. Do this step while the cabbage is cooking:   Remove brisket before putting cabbage in the pot.  Preheat broiler.  Place brisket fat side up on a rack over a broiler pan.   Brush top of brisket with some of the mustard glaze.  Put the brisket in the broiler so that the top of the brisket is about 6 inches from the heat.  Broil 10 minutes, brushing meat several times with the glaze until the meat is shiny.  Transfer meat to a cutting board and pour leftover glaze in serving board.
5. Slice brisket and arrange on large serving platter.  Using a slotted spoon to scoop out of the pot, place cabbage carrots and onions on the platter.  Drain the potatoes, return them to the pot.  Toss potatoes with butter and parsley and place on platter.  [or you can just put all the vegetables in a serving bowl and let your guests do the butter and parsley thing].

Image by Anita Patterson via Morgue File.

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POSTED IN: Ethic Holidays and Traditions