Easy Corned Beef & Cabbage Recipe
St. Patrick's Day has always been a great day for family and friends. My favorite recipe to make for St. Patrick's is Corned Beef and Cabbage. In the week leading to St. Patrick's day, corned beef and cabbage are usually sold at a discount.
Selecting the right cut
As a general rule of thumb, a flat cut is going to be leaner than a point cut. However, what we are after here is taste. I prefer the taste of the point cut corned beef. Most corned beef comes from the brisket, a breast-cut near the fore-shank. To make a cut like brisket tender and tasty, we must borrow a technique from barbecue, low and slow. Corned beef can be boiled, baked or slow cooked. This particular recipe is for boiled.
Corned Beef & Cabbage
.1. Start with a good cut of meat. Trim off excess fat, be careful to leave a fair amount of fat to add flavor.
2. Add corned beef to cold water, approximately 4 quarts. Bring to a boil. Reduce heat to simmer and simmer for 90 minutes per pound.
3. During the last half hour of cooking cut cabbage. Fully submerge cabbage and cook for 30 minutes. It is very important not to add cabbage too early. Cabbage can get very mushy, if you want it to be soft and chewy reduce time to last 20 minutes.
4. Presentation is key. Preparing a great meal takes time and effort. Showcase that effort by using a decorative plate or platter. Arrange the meat evenly on the plate, using the center as your focal point.