Corned beef and cabbage is the quintessential Irish American dish. With plenty of time before St. Patrick's Day, you will have time to get the recipe right. St. Patrick's Day or not, corned beef and cabbage is a good everyday Dutch oven recipe.
Cooking Time: approximately 2.5-3 hours.
Ingredients:
·
2-4lbs of cured corned beef brisket
·
10 whole cloves
·
1 tbsp allspice
·
4 sprigs thyme
·
1 whole onion, diced and 1/2 onion, also diced
·
4 cloves of garlic, crushed &chopped; and 3 whole cloves garlic, crushed and chopped
·
2 teaspoons black pepper
·
3 carrots, chopped
·
4 whole potatoes, peeled
·
3 stalks of celery, chopped
·
Enough water to cover the corned beef
brisket once it is in the pot. See method.
·
Salt to taste, if desired
·
1 whole cabbage, roughly chopped (3/8th
inch wide)
·
1 -2 tbsp of coconut oil to sauté the
cabbage
Method:
·
Place the brisket into the pot fat side
down.
·
Cover with 4 pegs of garlic, cloves, allspice,
black pepper and thyme.
·
Add enough cold water to cover the brisket.
Bring to a boil. Lower the flame to a simmer.
·
Add the whole onion, carrots, celery and
potatoes to the pot.
·
Cook until the meat is tender (2.5 – 3 hrs).
If the meat is tough, the brisket is not cooked!
o
Add the oil to a large frying pan
- First, sauté the onions (1/2 chopped onion) and the balance of the garlic.
- Remove from the pot once browned.
o
Add cabbage, and small amounts at a
time, once the oil is hot
o
Sautee the cabbage until it is brown,
not burned. You may have to sauté multiple batches, removing the already cooked
cabbage from the pot. Mix in the sautéed onions and garlic when done.
o
Sprinkle with salt & pepper if desired.
·
Enjoy!
