Classic Corned Beef and Cabbage

If you’ve been keeping up with our blog, you’ll remember our post a few weeks ago on basic knife skills – (how has everyone been doing)?! This week, in honor of St. Patrick’s Day, we decided to put these skills to the test with another recipe. Of course, we had to pick Corned Beef and Cabbage.
Corned Beef and Cabbage is the Irish variation of an American dish – bacon and cabbage. Corned Beef was actually used by Irish immigrants in the 19th century in place of bacon. Since then, it has been a traditional Irish-American dish eaten around the time of St Patrick’s Day.  These are the canned variety often eaten for breakfast today.

Libby, McNeill & Libby Corned Beef, 1898

        While most Corned Beef and Cabbage fans likely have a traditional recipe they use every year, we decided to find one to try ourselves. We decided to give this recipe from Food.com a try, because of the review, “Here’s how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O’Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!” It seemed pretty legit.

Classic Corned Beef and Cabbage. PHOTO BY IVANSOCAL on Food.com

Ingredients:

• 1(2 -6 lb) corned beef brisket
• 1teaspoon peppercorn
• 2dried bay leaves
• 1 -3head fresh cabbage
• 1 -12medium red potatoes
• 1(1 lb) bag fresh carrot
• fresh parsley 
• real butter
• 1fresh garlic clove
• 1 medium fresh sweet onion
• yellow mustard(whatever floats your boat)
• 1loaf rye bread (traditional) or 1 loaf Irish soda bread (see my N .y. C. Irish Soda Bread recipe)
• Harp lager beer (optional)

Directions:

1. Use a large Dutch oven or stock pot that will hold everything all at once.
2. Place the brisket (best side up) in the bottom of the pot.
3. There’s no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
4. Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
5. Cover the brisket generously with water and a bottle of beer (optional – adds flavor and is a tenderizer).
6. Bring to a boil.
7. Reduce heat, cover, and simmer for 2 hours.
8. During the 2 hours
9. Scrub and rinse the new red potatoes.
10. Remove any eyes and bad spots.
11. Leave as much of the peel as you can.
12. Quarter them (halve or whole if tiny).
13. Cover with water until ready for them.
14. Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
15. Peel one carrot and cut it into quarters. Set aside.
16. Peel the onion and cut it into eighths. Set aside.
17. Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
18. I find that kitchen scissors do just fine.
19. After the 2 hours
20. Add the potatoes on top of the brisket.
21. Add water to cover everything.
22. Bring to a boil.
23. Reduce heat, cover, and simmer for 10 minutes.
24. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
25. Add water to cover everything.
26. Bring to a boil.
27. Reduce heat, cover, and simmer for 20 minutes.
28. Check the cabbage to see if it is tender.
29. If not, simmer for another 5 minutes. You shouldn’t undercook it and it’s hard to overcook it. When done
30. In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
31. Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley
32. Gently stir until the butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
33. Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.

And there you have it – a classic Corned Beef and Cabbage recipe to give a try this weekend! Although there is a decent amount of chopping in this recipe, luckily for you, hand strain won’t be an issue.
We will be attempting this recipe with one of our knives’ with a patented ergonomic design. The ergonomic handle changes the way you hold the knife, which reduces the strain on your wrist. For this recipe, we suggest our Crimson Series 8″ Chef Knife. A good chef’s knife is the backbone of any kitchen, and our Crimson series is as beautiful as it is functional. Alternatively, if you’re thinking of a housewarming present to purchase for a St. Patrick’s Day party – this is it.

Use Code: Save20  for 20% OFF your order

Features of the 8″ Crimson Chef Knife: 

• Precision Cutting Blade
• Handle Material: G10 (Fiberglass Resin) is known as one of the world’s strongest handle materials, it doesn’t absorb moisture and its innate characteristics give it extreme stability and lifelong durability. Finished with 3 Stainless Steel Rivets and High Polished for a luxurious shine.
• Patented Ergonomic Design: Our design makes this knife a natural extension of your hand for less fatigue and exceptional control and comfort allowing you to make more accurate precise cuts.
• Tapered Bolster: The new taper bolster design flows from the blade to the handle for increased comfort for a smooth more comfortable pinch grip for solid control and less callus.
• Lifetime Limited Warranty
• 30 Day Satisfaction Money Back Guarantee

Unlike a wooden handle, the fiberglass resin won’t warp in the presence of heat or when soaked in water. You’ll be able to enjoy this beautiful addition to your kitchen without the stress of damage or breakage. The knife tip has a special design angle to increase strength and blade durability, while the smooth tapered bolster provides a comfortable pinch grip – you’ll be able to easily cut through any food.

   Now – who’s been practicing their knife skills?!

Shop the link below to view all of our Crimson Series products.

https://www.ergochef.com/Crimson.php

Share your cooking journey with us! Tag #ergochef on Instagram and follow @ergochefknives for a chance to be featured on our page.

Save the Date – for our next food fight! Food Fight II will be taking place on March 24th. 

https://www.eventbrite.com/e/food-fight-ii-spring-break-culinary-battle-with-host-chef-plum-tickets-43903680089