Page 40 - MyCottleville Magazine Jan/Feb 2017

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BEST CORNED BEEF AND CABBAGE EVER! Recipe and photo by Lynnae McCoy
I’ve cooked Corned Beef and Cabbage more than a few times over the years. The cabbage wilts, the corned beef is dry, or the carrots are mushy.
I think I nally got it right! This Corned Beef and Cabbage recipe is easy, but it does take some time. I nally gave up on cooking corned beef in the slow cooker and gave boiling it a go. Apparently boiling corned beef is the way to go, because this was DE-li-cious!
I paired the corned beef with a tangy horseradish sauce that added just enough zing to really make the meal!
Before you attempt this meal, make sure you have a pot big enough to handle the corned beef and veggies.
I added a little of the Paci c Northwest to this Irish meal by adding a pint of Mac- Tarnahan’s Amber Ale by the Portland Brewing Company to the corned beef and veggies. It really adds to the avor and I loved smelling the corned beef cooking.
CORNED BEEF AND CABBAGE
Serves: 6 • Prep time: 10 mins • Cook time: 4 hours
Ingredients: Instructions:
• Corned Beef Brisket • 1 pint amber ale • 10 small red potatoes • 1⁄2 lb. baby carrots • 1 head cabbage • 1 onion
Trim the fat from the corned beef brisket. Place the beef into the stock pot and pour the beer over it. Add enough water to cover the beef by a couple of inches. Bring to a boil. As the water comes to a boil, I like to skim off the foam, so the pot doesn't boil over.
Add the spice packet that came with the corned beef. Cover and turn down the heat. Simmer corned beef for about 50 minutes per pound. For a four pound brisket, that's about 3.5 hours.
Prepare horseradish sauce (recipe below), so the avors can mix for a few hours before dinner.
Forty minutes before the corned beef is done, add whole potatoes and carrots. Cover, return to a boil, and simmer for forty minutes until the veggies are tender.
Remove corned beef, potatoes, and carrots to a casserole dish or serving platter. Cover with foil and keep warm in the oven.
Cut cabbage and onion into wedges. Add cabbage and onion to the pot, which now only contains the cooking liquid from the corned beef. Simmer 15 minutes or until crisp tender.
Add cabbage to the platter and serve the entire meal with horseradish sauce.
HORSERADISH SAUCE
Ingredients: • 1 cup sour cream • 1⁄4 cup hot cream horseradish •1 tbsp. Dijon mustard •1 tsp. white wine vinegar • salt and pepper to taste
Instructions: Mix together sour cream, horseradish, Dijon mustard, white wine vinegar, salt, and pepper in a small dish. Refrigerate for several hours.
HAPPY
ST. PATRICK'S DAY!
See You at the Parade!!!
40 | MyCottleville Magazine