Corned beef & cabbage feast with a Latino twist to celebrate St. Patrick's Day (RECIPE)
As you may have noticed, I'm always cooking and thinking about the next recipe. To me, St. Patrick's Day means corned beef and cabbage. I love this recipe because I can fix a full meal, with protein and vegetables, in just one dish. It's just like having paella, arroz con pollo, lasagna or cocido Gallego. It may take a little bit of time to prepare, but the rest is as easy as it is flavorful.
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If you like to make everything from scratch like I do, you may want to do your own corned beef brisket ahead of time. This requires mixing 8 cups of water with 1 ½ cups of salt (don't worry before cooking the beef, you'll rinse it thoroughly and I promise it won't be salty), 1/2 a cup of sugar, 3 tablespoons of spices used to pickle and 3 garlic cloves. Once the sugar and salt are dissolved in the water, you immerse the beef, cover it and refrigerate it for 5-8 days. The day the corned beef is to be cooked, you rinse it and follow the recipe below.
Corned Beef and Cabbage
Yields 6-8 servings
3 sprigs of fresh thyme
5 sprigs of parsley
3 1/2 to 4 pounds of beef (skirt)
2 bay leaves
1 teaspoon of black peppercorns
12 white small onions or 3 medium onions cut into 8
6 carrots chopped coarsely
2 pounds red-skinned potatoes
1 cabbage cut into 6-8 wedges
1 cup heavy cream
3 tablespoons prepared horseradish
Make a bouquet with the thyme and parsley and tie with kitchen string.
Rinse the meat and put it in a large heavy pot, add water to cover by 1 inch and bring to a boil over medium-high heat. Remove the foam.
Add the herbs, bay leaves and peppercorns. Reduce the heat. Cover and simmer for 2.5 - 3 hours until the beef is tender.
Add the onions, carrots, potatoes and cabbage. Cook for 20-25 minutes until the vegetables are tender.
In a bowl, whisk the cream and add the horseradish, season with salt. Cover and refrigerate.
Serve the vegetables on a platter. Slice the corned beef and serve immediately with horseradish cream on the side.
Image via Thinkstock
Would you like to try this recipe?