Hello, this is Chef John from Foodwishes.com with the corned beef and cabbage, the official meal of Saint Patrick’s Day and why that was chosen because it’s a recipe you can cook from, so easy. So here we go, I got four and a half, that’s a big one, four and half pound corned beef right from the supermarket. Take it out from package, rinse it, I'm going to add some onions, some celery, some carrots and pretty big chunks and you get to spice it free.
All right and I like that little package, it’s pretty much what I was going to put in anyway and it makes it magically delicious. So I'm going to add three quarts of cold water. I'm using a nice big Dutch oven so you might have to adjust the water a little for your own size pot. You want to cover for sure. I'm going to put in about a teaspoon of salt. I will bring that up to a simmer and before I cover it I'm going to skim the top for that foam. We call that corned beef scam, all right.
What we're going to do is we’re going to cover this and we're going to turn the heat to very low and we’re going to simmer this for about three hours. It's not going to be totally done but it’s going to be almost done and you can see here it’s almost pork tender. The pork will go in but it’s still kind of tough and at this point I'm going to add my potatoes. So I'm going to large red potatoes. I just cut in half and I'm going to cook that for another half hour.
Now while that simmering uncovered I'm going to cut up my cabbage. I have one small green cabbage and I'm going to cut it in eights which if you are drunk that’s quarters cut in half. All right, I'm going to put that on top and I know they're not submerge but it’s okay because I'm going to cover this and cook it for another 20 minutes or so to a half hour until everything is tender, cabbages tender, meat also tenser. All right, we’re going to pull out the meat, it doesn’t matter Saint Patrick Day or not, drunk or not meat has to rest before you slice it.
All right, after the meat rested about 15 minutes I'm going to cut off any large chunks of that. Leave a little bit, come on I'm going to cut against grain. I know you hear that all the times against the grain, against the grain. So if you cut it with the grain this is what happen it just shred, it looks ugly. Don’t do that. Cut across those fibers at least have a better textures. Serve it very simply. Fish out some potatoes, some cabbage, some carrots and some celery a little bit of that braising liquid on top. I serve it with a little hot mustard and white bread. Man what a great, great American tradition.
For your information corned beef and cabbage not an authentic Irish dish invented in America. All right, this is so easy to make. You can totally drink an entire six pack of Guinness or Harp in my case and make that very successfully. So give it a try, go to site, get the ingredients and as always enjoy.
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