St. Patty's Day is next Saturday and what better a meal than Corned Beef and Cabbage. And what better a place to get an amazing recipe than from Brian and Mickey Doherty, the owners of B&M Catering Company. I have known Brian for about 3 years and have tested and tasted many of his amazing dishes...especially the shipped clambakes. I'm going to step back and let Brian take the blog and tell us about his famous Corned Beef and Cabbage. Thank you for being my Monday night Chef!
As told by Brian Doherty -
In New England, corned beef and cabbage are often referred to simply as, a boiled dinner. As a kid growing up in Boston, a boiled dinner could consist of either smoked shoulder or corned beef, (whichever was on sale) and lots of vegetables.
Though popular with generations of Irish Americans immigrants, a corned beef dinner was not a meal commonly served in Ireland. And, as with everything else involving the Irish, even a simple meal such as this comes with endless discussions, the most contested of which is that of Red vs. Grey. Though most corned beef is a cut of brisket, there are two means of curing the beef. One, and the most popular is with the use of sodium nitrates, which preserve the meat and help it retain it's red color. The other, and older of the two, is done by simply placing the briskets in a salted brine. This tenderizes the meat and causes it to become grey in color. As Bostonians, the grey is what we were weaned on.
To follow is a simple recipe that we hope you enjoy. Amounts of vegetables used can vary according to your particular likes, and remember, that as a rule of thumb, in the cooking process your brisket will shrink by 40-50% of it's original weight, so please keep this in mind.
Ingredients for a family of twelve: Just kidding, how about for four!
6-7 lbs of corned beef
1 head of cabbage
2-3 lbs of potatoes (Red Bliss are nice)
2 lbs of carrots
1 yellow turnip
1 lg onion
Place brisket in pot and cover with water.
Bring to a boil, then dump water and recover with fresh water. This keeps brine from being too salty.
Bring to a boil then lower heat and allow to simmer for 2 1/2- 3 hrs. (Or until fork tender)
While corned beef is simmering, core and cut cabbage into wedges.
Peel and cut carrots
Peel and cut turnip
Peel and cut onion into wedges
When corned beef is tender, remove from brine and put in the vegetables. Simmer veggies until tender.
Slice corned beef by cutting across the grain of the meat, not with it.
Make a plate and have a pint.
Brian & Mickey Doherty