Corned beef has to be one of the tastiest pieces of meat ever. We had never made much to do about it until one of my sisters married a 100% Irishman bringing it to our attention. We loved it and we loved him but, he and my sister parted so we don’t have him anymore. What he left us was three members of our family with his name and his corned beef recipe. So, for that, we are thankful.
Of course, on St. Patrick’s day, he did the drinking and supervising, while she did the cooking and oh! what a wonderful meal she would serve. And, she was the best of students, for after the divorce, she continued to serve the corned beef every St. Patrick’s Day.
She would buy the corned beef in the package with all the spices, put it in some water and cook it for around two hours. Lord, how I tried to pick a bit off with a fork before it was done, but, no go. It was just too tough but the delicious smell of it wafting through the house, just gave me fits.
After the meat was tender, it would be taken out of the juices and laid on a platter for me to take my fork and pick on it. In the remaining juices, carrots would be added and if needed, more water. When the carrots were almost done, potatoes which had been quartered (peeled or not) would be the next vegetable to add and last, but, not least, cabbage which had been chopped, would be laid on top of the carrots and potatoes and the lid to the pot clamped down on the pot so the cabbage could steam.
So, all you need is one big pot, saving a lot of scrubbing and so and so cleaning a lot of small ones. Any leftovers can be stored in the fridge in the same bowl but, I would put the beef in a separate container. Of course, you may not want your vegetables cooked in the same pot but that would be up to you.
1 corned beef in the package with spices (add more if you like)
And if you think this is a delicious meal, just try the Reuben sandwiches with the cold left over beef, which is made with sauer kraut, Russian dressing, etc.
Happy St. Patrick’s Day