My mom’s family is Irish. Well, Boston Irish. But that means every year on St. Patrick’s Day growing up, there’d be boiled corned beef and cabbage for dinner.
Mmm, boiled fatty meat and boiled stinky vegetable. Not the most appetizing meal for a child, who’d much rather go eat processed non-food from McDonald’s.
But, hey, traditions must continue, so I decided to make corned beef and cabbage for my husband and son this year. But I did it early, so I could share the recipe on this blog.
Now that I’m an adult the meal is…well, still not my favorite. Corned beef tastes OK but even when trimmed, it is really fatty. And I really don’t mind cabbage, but I should have cut it up much smaller. And boiling isn’t the tastiest way to cook cabbage.
My son loved the meat, my husband thought it was OK, and neither touched the cabbage. They did have some carrots, though. And I was the only one who had the horseradish cream, which I thought was delicious.
Next time I probably shouldn’t make delicious Irish soda bread the afternoon before this meal. We pretty much devoured that, so didn’t have much room left for a just-OK meal. But it’s tradition!
Recipe: Corned beef and cabbage
Adapted from skinnytaste.com
- 2.5 pounds corned beef, trimmed
- 1 cup baby carrots
- 1 head of cabbage, chopped into bite-size pieces
- 1 tbsp. prepared grated horseradish
- 1/4 cup sour cream
- 1/4 tsp. dijon mustard
- salt and pepper to taste
- In a large pot, place brisket (and seasoning packet, if included with your meat) and enough water to cover. Simmer, covered for about an hour per pound. When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook another 15- 20 minutes, until tender.
- When vegetables are cooking, make horseradish cream. Combine horseradish, sour cream, dijon mustard and salt and pepper in a bowl. Stir to combine.
- Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices. Serve with vegetables and horseradish cream.
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