St. Patty's Day Dinner

I have a confession about Corned Beef.  I have never really liked the consistency of the meat, or the blandness of the dish.  I tried a different technique last night and the outcome was fantastic!  Juicy, tender meat that was very flavorful!  I always roast cabbage, as I like the taste of roasted cabbage, so I did not cook it with the other vegetables. Instead I cooked it above them, on a different rack.  It worked very well!  If you are opposed to using alcohol in a recipe, please substitute a different sort of acid that will tenderize the meat as it cooks.  (But the alcohol cooks out of this recipe, making it a kid friendly dinner!)

Corned Beef and Cabbage

5 lb corned beef brisket, reserve the seasoning packet that comes with the brisket

15 black peppercorns

3 bay leaves

5 garlic cloves, smashed

2 teaspoons thyme

1/2 teaspoon red pepper flakes, crushed

2 bottles of beer (I used Bud Light - this is kid friendly as the alcohol cooks out)

2 cups beef stock

Water to cover meat

6 carrots, peeled and cut on diagonal

8 red potatoes, cut into large chunks

4 onions, cut into large chunks

1 head of cabbage, core removed, cut into thick slices

olive oil

kosher salt

Place corned beef into a large oven proof Dutch oven or pan, fat side down.  Make a bouquet garni with the peppercorns, bay leaves, garlic, thyme, red pepper flakes, and the reserved seasoning packet.  (Be sure to cut the string long enough to be able to use it to remove bouquet garni at the end of the cooking.)  Add the beer, beef stock, and enough water to cover the meat, cover and bring to a boil.  Meanwhile preheat oven to 300*.  When the meat is at a full boil, place the pan in the oven and cook at 300* for 4 hours.

After the 4 hours, add the carrots, red potatoes, and onions to the pan and continue cooking for 30 more minutes.  Meanwhile, place the cabbage on a baking sheet and toss with the olive oil and salt.  Add to the oven, (I usually put it on a rack ABOVE the meat), and roast for the 30 minutes.  Remove cabbage and cover to keep warm.  Remove meat from the pan and cover with aluminum foil to rest.  Put the pot with the vegetables back onto the stovetop and bring back to a boil, cooking until the vegetables are just tender.

Slice the meat against the grain and place on a platter, surrounded by the vegetables and cabbage.  You can pour some of the broth over the vegetables and meat if desired.  Yum!!