Celebrate St. Patrick’s Day with this traditional Irish dinner.
Chef Tom Woodbury shares a recipe for corned beef.
Corned Beef
4 Lb Corned Beef
3 large carrots, peeled and cut into 1/2″ slices
2-3 yellow onions
1 tsp mustard powder
Water or beef stock
1 cabbage
½ tsp fenugreek
Salt and Pepper
Place the corned beef in either an enameled dutch oven, add carrots, onions, mustard powder. Add enough water/beef stock to just cover.
Place the dutch oven in an oven preheated to 350°. Cook until corned beef reaches an internal temp of 190° F. (2-3 hours).
30 minutes before serving, remove the outer leaves from the cabbage. Cut into fourths. Add the cabbage and fenugreek to the broth/corned beef and cook for 10-15 minutes, until cabbage is cooked, but slightly crunchy.
Serve with cooked red/purple potatoes.
Add comment