N. Y. C. Corned Beef and Cabbage
[caption id="attachment_343" align="alignright" width="158" caption="corned beef & cabbage recipe"]
[/caption]By Len on December 15, 2001
Photo by Amy Duchesne
timer
Prep Time: 48 hrs
Total Time: 51 hrs
Servings: 12
About This Recipe
"Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!"
Ingredients
½-6 lb corned beef brisket
1 teaspoon peppercorns
2 dried bay leaves
1 -3 head fresh cabbage
1 -12 medium red potatoes
1 (1 lb) bag fresh carrots
fresh parsley ( Dried won't do at all)
real butter ( margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
1 fresh garlic cloves
1 medium fresh sweet onions
yellow mustard ( whatever floats your boat)
irish soda bread ( see my Recipe #15843 recipe)
Harp lager beer (optional)
Directions
------------Selecting the corned beef brisket------------.
Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
Do not freeze.
Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
There will always be some gristle and it runs the length of the slab in the center.
The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
