Corned Beef and Cabbage
We think the
affinity of American Irish for corned beef and cabbage started
after the great migrations of the 1800s. Irish, German, Jewish and
Slavic immigrants settled in Manhattan's Lower East Side. The
eastern Europeans brought their cured meat recipes; the Irish
working men brought their appetites. For more on our corny ideas
see our March 2000 St
Patrick's Day newsletter. Here's one of Jim's favorite ways of
doing this American classic
Jim Says There are
two secrets to good corned beef that I've learned from a couple of
NYC restaurant people: George, the cook at the now-gone Joyce's
Restaurant, stressed that the secret to a tender corned beef is a
very slow simmer. Bring the liquid to a boil over a high flame but
be ready to turn it down very low as soon as it starts to boil.
Our dear, now departed, friend Teddy Chang, manager of the also
gone Flower Drum Restaurant on 46th Street, always said that it
didn't matter what seasonings you used. On St Pat's Day corned
beef was a special for the regulars at the Flower Drum. Teddy
wouldn't tell me all of his secrets, but I'm pretty sure he used a
bit of five spice powder and maybe a dried hot pepper or two. A
great twist on a classic! You can substitute chicken or vegetable
stock for all or part of the water. Some people recommend boiling
or steaming the vegetables in a separate pot, but I like the way
everything contributes to the broth in a one pot meal. It's also
easier on the cleanup crew, usually me. The recipe serves up to 10
depending on appetite
Ingredients
-
1 4 to 5 lb corned beef brisket
-
8 qts water
-
2 T peppercorns
-
2-3 cloves garlic, peeled
-
2-3 bay leafs, whole
-
1 lb medium yellow onions, peeled and
quartered
-
2 lbs carrots, peeled and cut into 2-inch
chunks
-
3 lbs boiling potatoes, peeled
-
1 medium head green cabbage, cored and
quartered
Hints Toss potato peels with
vegetable oil and roast in hot oven until crisp. Season with salt.
Great snack! And remember to save the trimmings from the
vegetables to go into next week's stock pot.
Method Start heating the water in a
large pot over a high flame. Unwrap and rinse the corned beef
well. Add to the pot. If necessary, add more water to cover. As
soon as the water comes to a boil turn down the flame to a very
slow simmer
After simmering for about 30 minutes skim any
particles or foam from the top of the liquid. Add the peppercorns,
garlic and bay leaf. Continue to simmer. Total cooking time is
about 3/4 to 1 hour per pound of brisket at a very slow simmer (a
4 lb brisket should cook for 3 to 4 1/2 hours; a 6 lb hunk 4 1/2
to 6 hours)
Meanwhile, prepare the vegetables. Wash, peel
and cut the carrots. Wash and peel the potatoes; leave them whole
if small, otherwise halve or quarter them. Wash the cabbage;
discard any yellowed or darkened leaves. Quarter the cabbage, cut
out the core and any other tough parts
About 1 1/2 hours before brisket is done add
the onions. Follow with the carrots about 30 minutes later and the
potatoes 15 minutes after that. The cabbage should go in about 30
minutes before the brisket is ready
Remove the brisket when it is fork tender and
set aside to rest. If the cabbage isn't ready, continue to simmer
until tender. Remove the bay leaf from the pot and discard
To Serve Slice the brisket diagonally
across the grain. Arrange in the center of a serving platter. Cut
the cabbage into serving sized pieces. Arrange the cabbage and the
other vegetables around the brisket. Moisten all with a bit of the
broth. Serve with mustard, horseradish and butter. Pass extra
broth. Savor a classic
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