Happy St. Patricks Day- Corned Beef and Cabbage

First lets cast any off any images of Mom or Grandma dumping all ingredients in a huge pot and simmering for the day. Each component has it's own adult swim planned to assure doneness without ruining the specific texture and taste. We must begin with a good cut of cured brisket. Flat cut is preferred and just because you are boiling the product does not mean you should get the cheapest brand available. The week before you will see signs for sales. Don’t be afraid to spend a few cents more on a brand that you see all year long. If you are fortunate to live near a meat distributor or one of these "old school " butcher shops that have popped up give them a try to see if they do their own curing.

This is for a cured (brined) raw corned beef. The meat will lose up to 30 % weight in cooking time, so adjust accordingly. 4-5 ounces of meat per person for the first run. 3-4 ounces of meat for sandwiches later on.

· 3-5 pounds corned beef brisket with spice packet
· 10 medium whole white potatoes peeled and soaked
· 3 lbs whole large carrots, peeled and cut into 3-4 inch pieces ( long on the bias)
· 1 large head cabbage, core removed cut into small wedges
· 1 tsp. whole peppercorns
· 2 tbs. pickling spice
· 1 large onion chopped
· 6 cloves fresh garlic rough cut
· 2 whole bay leaves
· Caraway seeds ( optional)

Fill a large pot with cold water. Add corned beef, spice packet, onion, garlic, pickling spice, pepper corns, and bay leaves. Bring to a slow boil and reduce to a simmer. Simmer uncovered for 45-55 minutes per pound of meat. When meat is firm but tender remove and place into shallow pan and cover with some broth. Skim broth to remove fatty scum. ( yes I said fatty scum) Keep the pan covered tightly with foil until service. Place potatoes, and carrots into pot and top with cabbage. Cover and simmer for 20-25 minutes or until potatoes are fork tender.
Serve all components separately. You can mix the carrots and cabbage. Toss caraway seeds to taste over cabbage. A little melted butter and fresh parsley over the potatoes never hurt anyone.
Serve with a hearty rye bread and whole grain mustard sauce.

Whole Grain Mustard Sauce

4 oz Maille or another whole grain mustard
3 oz corned beef broth
a couple of dashes of Worcestershire sauce
1 ounce Guinness
Combine all ingredients, serve warm.

So Meg's question was how to keep the corned beef hot and serve it sliced without it drying out. Slice the corned beef on a bias against the grain of the meat. Reassemble the briskets intact (the whole corned beef) sliced. Place the whole sliced briskets into holding pan. Ladle over enough broth to cover 1/3. Get everything done and into covered chafing dishes no earlier than 1 hour prior to chow time. Keep them on warm and tightly covered until service. If using sternos use only 1 per pan. The meat, sliced but whole will keep the moisture in the product. Meg we wish you and yours in Williamsburg a Happy Saint Patrick's Day.

Sláinte - TheFoodNomad