WINTER COMFORT IN ONE POT
Cabbage, n. A familiar kitchen-garden vegetable about as large and wise as a man’s head. The cabbage is so called from Cabagius, a prince who, on ascending the throne, issued a decree appointing a High Council of Empire consisting of the members of his predecessor’s Ministry and the cabbages in the royal garden. When any of his Majesty’s measures of state policy miscarried conspicuously it was gravely announced that several members of the High Council had been beheaded, and his murmuring subjects were appeased. ~Ambrose Bierce (1842 – 1914?), The Devil’s Dictionary (1911)
GETTING YOUR IRISH UP
A few days ago, I posed the question: what’s easier than boiling bones? Well, a corned beef dinner is just about as easy so don’t wait until St Patrick’s Day for this traditional Irish dish. Also known as a New England boiled dinner when served with potatoes and other root vegetables, like carrots and turnips. Corned beef is another name for salt beef, referring to the corns (grains) of salt used to cure the brisket. But don’t worry; it isn’t particularly salty. The entire meal can be made in one pot, so this is simplicity itself.
Corned beef comes in a plastic vacuumed-packed wrapper, with a packet of pickling spice. If yours lacks the spice pack, just add a bay leaf, a few peppercorns, dill seed and mustard seed to the boiling water. Get as large a piece of corned beef as you like, keeping in mind that it will shrink after hours in boiling water. The smaller the piece of meat, the greater the proportional shrinkage. I opt for a large one, knowing that there will be leftovers for dinner, and lunch of corned beef sandwiches. Figure about one pound per person of uncooked weight (if you want some leftovers). You’re not likely to find a corned beef smaller than three pounds.
Red-skinned potatoes are preferable to brown because, well, they’re prettier on the plate, and food should be a feast for all the senses. If you are intimidated by the size of most cabbages (primo), try savoy cabbage. It has curly leaves and the heads tend to be smaller. Or, if you want an even smaller amount, buy Brussels sprouts. Basically a small cabbage, they can be cooked whole and taste just as good. Butter the potatoes and cabbage and serve the corned beef with mustard.
And don’t throw out the boiling liquid! It is the foundation stock for vegetable soup. Stay tuned for that. Get some plastic, air-tight freezer containers to keep the stock on hand, or refrigerate the leftovers. Cooked foods will keep, on average, for three days in the refrigerator, but by bringing the stock back to a boil, you can prolong that time. When the corned beef is all gone, pop the stock in the freezer for the (near) future.
Truly an Irish delight, a Corned Beef & Cabbage dinner is as simple as it is satisfying.
PREPARATIONS Listed on Left Sidebar
