Happy St Patty’s Day! It’s time for that traditional Irish dish, corned beef and cabbage. I’ve put a twist on it for the sake of having fun. My grandmother has always done it the same way for ages. Shes boils it with the spice packet then spreads marmalade over it and puts it in the oven to crisp up on the tops a bit. Because we eat rice with it, shes puts the beef broth into the rice, not plain water and a little bit of kethcup. This gives the rice a beefy tangy flavor. She then throws potatoes, carrots, and cabbage into the broth to cook. My version is similar to hers.
I simmered the brisket with the included spice packets for 3 hours. Then I rubbed it with cloves and mustard and baked it for another 2 hours. Then I glazed it with an orange marmalade and whiskey glaze and finished it for another 30 minutes. The end result was tender, sweet, juicy corned beef.
I cooked some rice with the broth and cooked a monstrosity of a cabbage head with carrots, celery and baby yellow potatoes in the broth as well.
I absolutely love my carrots this way. They’re sweet, soft, and beefy. This way and roasted until caramelized are my favorite ways to enjoy the versatile orange root.
That’s corned beef, not a chunk of heaven, in case you were wondering. Although come to think of it they do look alike :). There are corned beef traditionalists that will harp on only boiling it and others that only bake it. I like to boil then bake. Using this method, it’s always moist (because of the boiling) and tender (because of the low heat roasting). Whatever way you do it, take a long time. With a tough cut like brisket, long cooking is a must for a tender end product.
With a glass of green Asti (I’m one of the only beer drinkers in the family) this dish is good to go. Now we just need some jolly singing and a leprechaun…ok maybe not.
Corned Beef with Orange Whiskey Glaze
7 lb corned beef brisket with packet
2 bay leaves
15-20 whole cloves
1/4 cup hot honey sweet mustard
2 T brown sugar
1 cup sweet orange marmalade
1/2 cup Irish whiskey (I used Dewar’s White Label)
1/8 t nutmeg
1 T Dijon mustard
Place the meat in a large stockpot and cover with water. Leave about 2-3 inches of water between the surface and the meat. Add the spices and bay leaves. Bring to a boil and reduce heat to low. Simmer for 3 hours.
Preheat oven to 350 F. Remove from broth and pat dry. Keep broth for vegetables. Fat side up, place meat in a roasting pan lined with foil. Poke cloves into fat. Use as many as 20 or as little as 10, just make sure they’re evenly spaced. Coat with the honey mustard and sprinkle with brown sugar. Fold foil up to tent the meat and leave space between the foil and the top of the brisket so it can steam in its juices. Bake for 2 hours.
Meanwhile, combine marmalade, whiskey, and nutmeg in a saucepan and bring to a boil. Reduce and thicken to about 1 cup, stirring often, about 7-9 minutes. Remove from heat and mix in dijon mustard.
After the roasting, open up foil and glaze the beef. Bake another 30 minutes, basting with glaze ever 10 minutes. At this time, add vegetables (carrots, celery, potatoes, cabbage, and whatever else you want) to the broth and bring to a boil. Reduce heat to low and simmer 30 minutes. Remove beef and let rest about 5-10 minutes. Slice diagonally against the grain and serve.
*next up…Fresh Berry Crumble…*
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