Big food holidays like Thanksgiving and Easter love to boast about ham, turkey and chicken. Let's just say, for me St. Patrick’s Day dinner is my favorite food holiday. But let’s just say, I was more excited for the smells of boiling cabbage than the smell of freshly baked chocolate chip cookies.
Growing up with an Irish-Catholic raised dad meant hearing St. Patrick’s Day tales of growing up Catholic and going to a Catholic high school with, of course, yardstick-wielding nuns. But my favorite stories would be about his mom cooking Irish-American dishes for a mouthwatering feast. My dad carried on the traditions of his mom and continues to make her classic Irish-American dishes for our family. And he makes it the same way, every year, without fail.
In the morning, you’re hit with the pleasing smell of coffee and the pungent fragrance of boiling cabbage. We would spend the morning and afternoon refilling pots with water, turning the coffee pot back on and moving dish tubs full of potatoes, cabbage and carrots. Yes, dish tubs full.
At the time beef brisket was not expensive, special or fancy. But it transformed into something special when it became the best cut of beef you could get for your family. Those who wanted to celebrate the feast of their homeland but weren't able to get lamb and potatoes, would substitute with beef brisket and cabbage. Slow roasting the brisket under a low temperature, in a high moisture environment results in an absurdly juicy, salty, fall-apart corned beef centerpiece. This now traditional St. Patrick’s Day meal has layers of flavor, a rich history and most importantly a delicious family tradition.
~ Maggie Kennedy
Production Artist, Cooks of Crocus Hill
Corned Beef and Cabbage
Put beef in an appropriately sized pot, large enough to hold the piece of brisket with a little room to spare. Cover with one can each of the beer and the ginger ale. We’ve suggested 2 cans of each. Use the additional cans if you need more liquid. Keep any spares and add during the cooking process. If you run low of the beer and ale, during cooking, supplement with water. Add all other ingredients, 4 carrots if following the alternative, except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises.
With 20 minutes to go -
Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked
Bring potatoes to a slow boil in a separate pot
Alternative for carrots and cabbage -
Turn oven to 400º degrees. Place top shelf of the oven to the highest position.
Do not add the cabbage to the pot with the beef. Separate cabbage leaves, drizzle with olive oil, salt and paper. Clean and cut the leaves off the the remaining 6 carrots, cut into appropriate roasting size
Roast carrots and cabbage on a sheet pan, until nicely cooked. Check for doneness after 20 minutes. If needed, keep roasting until finished. Remove carrots. Switch to broil. Broil cabbage for a few minutes to crisp the edges. Depending on your flavor desires
Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce
Mix ingredients and place in the refrigerator until ready to eat.