That darlin’ corned beef
Corned Beef and Cabbage was a traditional Easter dish in rural Ireland before refrigeration. Corning, or preserving with salt, is an ancient method to protect meats from spoilage. And after a long meatless Lent, a nice corned beef made a fine Easter feast.Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Ask most Irishmen today about corned beef and they’ll say, “That’s not Irish!” So why is corned beef so closely linked with St. Patrick’s Day in the United States?Many credit the widely read 1900’s comic strip named “Bringing Up Father,” where “Jiggs” named corned beef and cabbage as his favorite Irish dish. Today corned beef is much more popular in the United States than in Ireland, providing a nostalgic link to the heritage of Irish Americans.Chef Michael Angelo (Mick) Rosacci and family own and operate Tony’s Meats & Specialty Foods, Tony’s Wines & Specialty Beers, and Tony Rosacci’s Fine Catering in Littleton and Centennial. Corned Beef with Cabbage4 pounds corned beef brisket 12-ounce bottle Harp or Guinness beer (optional)1 small onion, peeled and quartered 2 whole stalks celery, with leaves 6-8 potatoes, peeled and halved 1 pound carrots, peeled and halved medium head green cabbage, quartered
— Place the brisket in a roasting pan and add 1-2 inches of water. Add beer, onion and celery.– Cover and place in 250-300 degree oven for 3 hours.– Discard onion and celery. Add potatoes, carrots and cabbage, return to oven for one hour longer, adding more water if needed. — Serve with horseradish sauce, mustard or honey mustard glaze.Irish Stirabout (Oatmeal)Steel cut Irish oats have an unparalleled texture and flavor, but do take more time to cook. Follow directions on the can, or start this luxurious version the night before for a quick bowl of the best oats you’ve ever tasted.2 cups water1/4 teaspoon salt1/2 cup Irish steel cut oats1/3 cup light corn syrup1/4 cup Irish whiskey or brandy1 cup raisins8 tablespoons cream 4 tablespoons brown sugar4 tablespoons butter1 cup fresh berries
— The night before, boil two cups of water and salt, add oatmeal, stir and turn off the heat.– Cover the pot and leave overnight.– In a second pan, bring corn syrup and brandy to a simmer over medium heat. Add raisins and simmer 3 to 5 minutes.– Cover and set-aside until morning.– The next morning, bring oats to a brisk boil and cook until they are just tender. Meanwhile, place 2 tablespoons of cream, 1 tablespoon brown sugar, 1 tablespoon butter and 1 tablespoon drained raisins in each bowl. Add hot cooked oats and top with fresh berries.– Serve, allowing each person to unveil the berries below.Red Flannel Hash2 cooked potatoes2 cooked turnips or rutabaga 2 cooked beets2 cups cooked corned beef, diced1 onion, minced 1 teaspoon dried savory 1/4 teaspoon ground nutmeg 3 tablespoons whipping cream 3 tablespoons butter 1/4 teaspoon pepper 1 salt 4 eggs, poached 3 tablespoons minced fresh parsley
— Peel and dice potatoes, turnips and beets into 1/4-inch cubes; place in bowl and toss with beef, onion, savory and nutmeg. — Heat butter in a heavy skillet and spread meat mixture in pan. — Cook, loosening edge often and shaking pan, for 8-10 minutes or until parts are crusty. — Using large spatula, turn over in pieces; pour in whipping cream to flow underneath, sprinkle with pepper; season with salt to taste. — Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and crusty.– Top each serving with egg, sprinkle with parsley and serve with toast. — Makes 4 servings.
1 pound, mashed potatoes 1 1/2 cup cooked cabbage 1/4 cup butter 1/2 cups leek whites or onion, finely chopped 1/4 cup milk salt and pepper– Prepare mashed potatoes – boil potatoes, mash with butter and milk. — Quarter cabbage and simmer in water until tender, remove, cool and chop.– Saute the leeks (or onion) and saute slowly until soft.– Stir in the milk and mashed potatoes, stirring until heated through. — Beat cabbage into potatoes over low heat until the mixture is pale, green and fluffy, seasoning to taste with salt and pepper.
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