Corned Beef & Cabbage
My knees get weak everytime I eat corned beef and cabbage. So in honor of today, I thought that I would put together some traditional Irish-American recipes.
Spiced Corned Beef
2 (2 1/2 lb. each) beef briskets
1 head garlic, peeled and smashed
2 tablespoons peppercorns
2 tablespoons dried thyme
1 tablespoon mustard seed
1 tablespoon Cajun seasoning
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon celery seed
4 cloves
2 cups apple cider, divided
1 bottle (12 ounces) dark beer
Place brisket, garlic, peppercorns, thyme, mustard seed, Cajun seasoning, allspice, cumin, celery seed, cloves and 1/3 cup cider in a zip-top plastic bag. Place bag in large plastic container in case of leakage. Refrigerate overnight.
Place brisket and marinade in a slow cooker. Add remaining apple cider and beer. Cover and cook on LOW 10 hours. Remove from slow cooker and sllice against the grain. Strain sauce and pour over meat.
This cabbage dish is more Jewish than Irish, but it goes so well with the corned beef. I hope you like it!!!
Braised Red Cabbage
3 pounds shredded red cabbage
1/2 cup coarsely chopped onion
1 teaspoon finely chopped garlic
2 tablespoons tomato paste
3 cups cold water
2 teaspoons salt
6 tablespoons cold butter, cut into 1/4-inch dice
3 tablespoons strained fresh lemon juice
1 tablespoon sour cream
Put the cabbage, onion, and garlic in a heavy 4-quart sauce pan. Put the tomato paste and water in a cup and stir to blend. Add the paste mixture to the cabbage and stir to combine. Add 1 teaspoon of the salt and butter and, stirring constantly, bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes, or until the cabbage is tender.
Add the lemon juice and the remaining 1 teaspoon of the salt and stir to combine. Remove from the heat. Add the sour cream and stir to combine. Taste for seasoning. Serve directly from the sauce pan or mound the cabbage in the center of a large serving bowl.
