Tuesday, March 17, 2009

Corned Beef and Cabbage

Corned Beef and Cabbage

The term “Corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as “corns of salt” This preserved the meat. The term Corned has been in the Oxford English Dictionary as early as 888 AD. Corned Beef and Cabbage is basically an American tradition on St. Patrick's Day started by Irish-Americans in the mid 1800's
3 pound pre-seasoned corned beef
1 t. all-spice
1 T. black peppercorns
1 bay leaf
1 head of green cabbage
20 fingerling potatoes
Olive oil
Salt and pepper

Place corned beef in a large pot and cover with water. Add the all spice, black peppercorns and bay leaf. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 1 hour per pound or until tender.

About one hour before you are ready to serve, prepare the roasted fingerling potatoes. In a baking dish, place the potatoes. Drizzle olive oil until coated and salt and pepper. Toss under combined. Bake for 45 to 60 minutes at 350 or until lightly brown and fork tender.

Right before you are ready to eat, remove the corned beef and place on a platter. Cover with foil. Cut the cabbage into quarters and cook in the corned beef liquid for about 2 to 3 minutes. Cut the corned beef in slices. Serve with your favorite mustard if desired. Happy Saint Patrick’s Day!

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