Nothing says St. Patrick’s Day like corned beef and cabbage. But how does this apply to Southern Maryland, you may ask. Well, my recipe calls for cooking the corned brisket in two bottles of lager and here in Southern Maryland we have Mully’s Brewery producing award-winning lager.
My husband Don and I stopped by the brewery on Sunday, March 12, 2017 and picked up a four pack of Mully’s Schooner Black Lager. Two bottles went into the corned beef recipe and we had the other two to drink with the corned beef.
This recipe is very easy and great for a cold weekend. I’m not a real cabbage fan, but I did enjoy the cabbage in this dish, as it was flavored nicely by the beer, beef and spices. The corned beef takes a bit of time to cook, but there is very little prep work, so you don’t have to stand over the stove for a long time. Just let the corned beef simmer and enjoy your afternoon. ♦
corned beef and cabbage
Yield 4–8 Servings
This is a one pot meal. Depending on the size of brisket you buy and the amount of vegetables you add to the pot, you can have a meal for four or up to eight or more…as long as you have a big enough pot.
Everything for your dinner is cooked in this pot, just pull out the potatoes and give them a quick mash and you are ready to serve.
In this recipe I used a brisket that has already been corned. You will often find these in the supermarket this time of year and they often come with a spice packet. If you don’t have corned brisket at your local market, you can easily brine a brisket yourself.
Use a large Dutch oven or stock pot when making this dish.
1 (2 -6 lbs.) corned beef brisket
1 teaspoon peppercorn
1 teaspoon of mustard seed
3 dried bay leaves
1 to 2 heads cabbage
4–12 red or small Yukon gold potatoes
1 lb. bag carrots
1⁄4 pound of butter
1 garlic clove
1 red onion
2 bottles of lager beer
In your large Dutch oven place the corned brisket, adding the spice packet (if available) pepper corns, mustard seed and bay leaves along with one bottle of beer. If the beer doesn’t cover the brisket, add some water to cover the meat. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot and allow the corned beef to simmer for two hours. Add water if needed to keep the meat covered.
While the corned beef is simmering, wash the potatoes and remove any eyes or dark spots. Either small red potatoes or small Yukon gold potatoes work great. The Yukon gold have a higher starch content and make nice mashed potatoes. Depending on the size of the potatoes, cut them in half or quarters. The small Yukon gold potatoes I used only needed to be halved.
Peel the outer leaves off the cabbage, revealing the lighter green leaves. Cut the cabbage into six wedges along the spine; this allows the cabbage to hold together.
Wash and cut the carrots into bite-sized pieces. I used a bag of baby carrots for this dish.
Rough cut the red onion. I cut it into eight pieces as I wasn’t planning to serve the onion with the meal, so it was easy to pull to the side.
Chop the parsley leaves, these will be used in the mashed potatoes and as garnish.
After two hours add the potatoes and the remaining bottle of beer. If the beer doesn’t cover the potatoes add some additional water. Bring the pot to a boil again, cover the pot and then reduce the heat back down to a simmer. Allow the potatoes to simmer for 20 minutes.
After 20 minutes add the carrots, onion and then layer on the cabbage. Add more water to cover. At this point your pot may be getting quite full, you may have to press the vegetables down with a large spoon. Once again, bring the pot to a boil, cover the pot and reduce the heat to a simmer. Allow the vegetables and corned beef to simmer for another 20 minutes.
After 20 minutes test the cabbage, it should be easily pierced with a fork while maintaining its shape. If needed cook it for an additional five or 10 minutes.
With the cabbage done, turn off the heat, pull out the potatoes and place them in a bowl, adding butter, garlic, a handful of parsley and mash with a potato masher or spoon. Add salt and pepper to taste.
Arrange the corned beef, cabbage and carrots on a platter and serve.
I served the corned beef with a spiced mustard. You may also want to serve it with thousand Island dressing.