Posts Tagged ‘March Recipes’

Drunken Corned Beef and Cabbage Recipe

March 22, 2011

Okay, now that the St.Patrick’s Day festivities are over, it’s time to scoop up on the Mega Sale Corned Beef Brisket in the supermarkets.  Corned Beef and Cabbage is one of my favorite meals.  To me, the world comes down to two kinds of people; there are those who love cabbage and those who wish they did. This recipe is a shout out to those who love firm sour cabbage draped over the salty sensuous rush of corned beef … pssst:  The secret ingredients are one stick of butter and one bottle of dark beer.
Drunken Corned Beef and Cabbage Recipe:
1 white onion sliced
4 stalks of celery intact
1 (3-5lb) Corned Beef Brisket
2 Bottles of Sam Adams Lager or Dark Beer (one for you and one for the roast:)
8 small red potatoes
1 small bag of petite carrots
1 medium head of cabbage
1 stick of butter

Preheat Oven to 450 degrees Farenheit. Yep. That’s hot.
Begin with a dutch oven, place sliced onions and celery at bottom and spread out so corned beef brisket can sit on top of veggies fat side up.

bed of veggies for brisket

Empty seasoning packets and one bottle of dark beer into the dutch oven. Now, we are going to pressure cook this brisket. Place tin foil over roast and concave it down not touching beer or veggies, but close. Seal it around and place dutch oven lid on top. On my dutch oven it takes two sheets to cover the width.

Brisket fat side up

Allow the meat to cook at 450 degrees for 20-30 minutes depending on the size. Then lower the oven temperature to 250 degrees Farenheit for a total of 3 hours. In the last hour of cooking add potatoes and carrots with one stick of butter. Then in the last 30 minutes add salted and peppered cut up cabbage to top of brisket and veggies. (Cabbage will be crisp. If you desire softer cabbage add with other veggies at the final hour mark.)

I like to serve this with corn muffins.  The juices are rich with beer and butter.  The one thing I add to my corned beef is a horseradish sauce.  Don’t ask me exact measurements, but this is how I whip it up…

Sour Cream–about 1 cup—2-3 tsp of horseradish root—5 dashes of worsteshire suace, salt, pepper, a tsp of dijon mustard with a final dash of lemon juice.  I stir this up and refrigerate until dinner.  Sorry I forgot to take the money shot, but it smelled so good I was pleasantly distracted and very satisfied.  ‘Tis a good day with Drunken Corned Beef and Cabbage.