Corned beef and cabbage is one of those one-pot, no-fail dishes that's as easy to make as it is delicious. It was an extravagance back in Ireland, but it's become America's national dish -- on March 17, anyway.
There are any number of recipes for corned beef and cabbage floating around the Internet, but not to worry. Cooking corned beef and cabbage is as easy as finding an Irishman on St. Paddy's Day.
The only hard part is making sure you've got a good brisket. That means going to the store a few days ahead of time and looking them over. Pick one that seems lean and relatively free of gristle.
Related story: "How to Make Green Beer"
Corned beef and cabbage
Ingredients:
1 corned beef brisket, 2 or 3 pounds
Two bay leaves
1 tsp. whole peppercorns
A large handful of small new potatoes
4 or 5 good-sized carrots, peeled and cut into large chunks
1 head of green cabbage, chopped into large wedges
Related story: "St. Patrick's Day Recipes--Never Mind the Corned Beef and Cabbage, It's Time for Irish Coffee"
How to cook it:
-- Put the corned beef in a large pot with water to cover. Add the spice packet if it came with one, otherwise just add some bay leaves and a small handful of peppercorns. Bring to a boil; let simmer for about an hour or till tender.
-- Add potatoes and carrots. Cook till they're tender, about 15 minutes.
-- Add cabbage, cook for another 10 minutes or till tender.
And there you have it. Serve with plenty of mustard, Irish soda bread, and beer if you've a mind to. A wee drop of the whiskey wouldn't be out of place either.
