Saturday, March 17, 2012

Saint Patrick's Day

We don't usually do much for St. Patrick's Day. But we do wear our green. And when we can, we make Corned Beef and Cabbage. Our Corned Beef and Cabbage isn't the more traditional dish with potatoes and carrots. I've always found that dish to be rather bland. The recipe I make is one my mom used to make when I was younger.


Mom used a pressure cooker to speed up the process, but I just put it in my crock pot. I still have the recipe on the same piece of paper I wrote it on - I had been on the phone helping a friend with her college algebra homework and then called Mom to get the recipe. I wrote it on the scrap paper I had been using to work out the algebra problems.


It's been splattered and stained, but I still haven't gotten around to transferring the recipe to something else.

The corned beef brisket is boiled on low heat for hours (and hours and hours) until it almost falls apart. Then it's transferred to a baking dish, dotted with whole cloves (or you can add 1/4 tsp of ground cloves to the sauce which is MUCH easier), coated with a tangy sauce and baked. The cabbage is then cut into wedges and cooked in the water that was used for the corned beef.

Corned Beef with Mustard Glaze
  • 1 corned beef brisket - flat cut or point cut  (about 3 - 3 1/2 pounds - flat cut will have a lot less fat but is more expensive)
  • 2 TBS salad oil
  • 1 TBS mustard
  • 3 TBS vinegar (I use apple cider vinegar)
  • 5 TBS ketchup
  • 1/3 cup light brown sugar, packed
  • Whole cloves (or 1/4 tsp ground cloves)
  1. Rinse brisket under cold water. In a large pot, cover the brisket with cold water. Place on stove and bring to a boil. Boil for 5 minutes. Remove the scum that rises to the top.
  2. Continue boiling for 4 - 6 hours (the longer, the better). When boiling time is almost up, preheat the oven to 350 degrees F then prepare the sauce.
  3. To make the sauce, combine salad oil, mustard, vinegar, ketchup, light brown sugar and GROUND cloves (if using) in a small saucepan. Mix to combine and cook over medium heat until it starts to bubble, stirring occasionally.
  4. Spray an 8x8" baking dish with cooking spray. Pull the cooked brisket out of the boiling water (do not drain the water - you will need it in the next step) and place in the baking dish. If you are using WHOLE cloves, dot the top of the brisket with the cloves. Pour your prepared sauce all over the brisket. Bake uncovered for 35 - 40 minutes. Slice and serve.
  5. Cut your cabbage head into wedges and place into the boiling water. Boil until the cabbage reaches desired tenderness. Serve with corned beef.
We serve the dish with rice and spoon the extra sauce all over everything. (I make a double recipe of sauce because there is never enough).We keep thinking we should use leftovers for Reuben sandwiches but there are never any leftovers, either.  We also don't have this dish only on St. Patrick's Day. Since corned beef briskets usually go on sale in March, we buy several and freeze them for later use.


This St. Patrick's Day, we got an extra treat. One of The Girl's friends came by and surprised us with a plate of "Pot 'O Gold" Cupcakes with Rolo's on top.



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