Traditional Irish Corned Beef & Cabbage

Cooking Traditional Corned Beef & Cabbage

By Chef Seth Batchelor

1 beef brisket (2-1/2 to 3 pounds)
3 tablespoons olive oil
1 large white onion, chopped
4 large carrots, peeled and chopped
1 large parsnip, peeled and chopped
1 bunch celery (leaves included), chopped
1 head garlic, cloves peeled and crushed
1 teaspoon sea salt
1 tsp ground black pepper
1 tsp dried marjoram
2 bay leaves
1 small green cabbage (1 to 1-1/2 pounds), cut into 6 to 8 wedges

Brine Seasoning:

1 cup sea salt
1 cup brown sugar
1-1/2 tablespoons whole coriander
1-1/2 tablespoons whole mustard seed
1-1/2 tablespoons whole black peppercorn
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
2 bay leaves

Prepare the brine seasoning and dry rub the brisket, massaging the spices into the meat. In a large bowl or deep casserole dish, submerge the brisket in cold water. Use a small plate or other weight to keep the brisket completely submerged. Pour cold water over until the meat is covered. Refrigerate the brined brisket for a minimum of 12 hours, and a maximum of 7 days. The longer the brisket stays in the brine, the saltier and more flavorful the final product.

Preheat the oven to 300 degrees. In a large oven safe pot or Dutch oven, lightly sauté the onion, carrots, parsnip, celery and garlic in olive oil over medium-high heat. Season the vegetables with sea salt, black pepper, marjoram and bay leaves. Remove the meat from the brine and rinse it well with cold water. Place the brisket on top of the vegetables in the pot or Dutch oven, and add just enough water to cover the meat. Bring the water to a low boil, and skim away any foam that forms on the surface. Reduce the heat to a simmer and cover with a tight lid. Cook the brisket on the stove for about 15 minutes, and then add the cabbage wedges. Immediately cover with a tight lid, and move the pot or Dutch oven into the preheated oven. Cook for 3 hours.

First remove the brisket and allow it to rest for 20 minutes covered with foil to avoid drying out. Trim the fat and slice the meat against the grain, approximately one quarter of an inch thick. Serve the corn beef, cabbage and vegetables in shallow bowls with the broth and thick slices of Irish brown bread.

This recipe yields approximately six servings of Traditional Irish Corned Beef & Cabbage.

Seth-the-ChefSeth Batchelor, also known as “Seth the Chef,” is a North Carolina native who has spent more than 14 years honing his culinary and hospitality skills. His career spans several prestigious NC restaurants and catering services including Skylines Cafe in Clayton, Squids Restaurant & Oyster Bar in Chapel Hill, and Mez Contemporary Mexican Restaurant in Durham. In 2015 he relocated to Winston-Salem and started offering personal chef services with an emphasis on healthy, wholesome meals prepared from fresh, local, and seasonal ingredients. You can contact Seth the Chef by phone: (919) 320-4959; or by email: foodmedicineproject@nullgmail.com.

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