Corned beef and cabbage is a meal that will be cooked on stove tops around the nation today for the St. Patrick’s Day holiday, but the smart cooks will also utilize their ovens for a short period of time before serving the corned beef. There’s nothing worse a soggy and stringy corned beef brisket, see-through cabbage, carrots that mush and potatoes that crumble to the touch and this will happen unless you timed your Irish boiled dinner just right!
Water can be your worst enemy with a boiled dinner, but if you time it right, there’s nothing better tasting than all the flavors mixing in that pot via the water. For a good slicing, but tender to the bite corned beef, follow the manufacturer’s directions for cooking, but for the last 30 minutes of cooking time, wrap the brisket completely in tin foil and pop it in the oven on a cookie sheet at 325 degrees.
This will firm the water-logged brisket while still keeping it moist and tender. You will be serving best the traditional St. Patrick’s Day dinner by following this tip along with a few others handed down through the years. Cabbage is the last thing you want to deal with, unless you want it the consistency of seaweed!
One Irish grandmother suggests that you steam that cabbage after you pull the raw vegetable apart. Place the cabbage leafs in a metal colander over the pot you’re boiling your corned beef dinner in and fluff it with a fork every few minutes. This takes about 30 minutes to get that cabbage to the right consistency for eating. News Mic on March 16 suggests chopping the cabbage into bite size cubes and that works well, just make sure to steam it for only 30 minutes or boil it for half that time. Translucent cabbage is not a very appetizing sight and the taste is just bland!
Potatoes and carrots go into the pot for the last hour of your corned beef’s cooking time. Use the same water for boiling the meat, potatoes, carrots and steaming the cabbage. If you don’t have a metal colander, put the cabbage in with the boiled dinner pot for about 15 minutes before everything else is done.
Follow these tips and the folks eating this St. Patrick’s Day dinner will enjoy this Irish-American tradition the way it was meant to be enjoyed! There’s nothing worse than a corned beef and cabbage dinner where the corned beef is taking on a grayish tint from being water logged! For that left over corned beef, check out the corned beef breakfast burrito recipe in the video above.
Bustle reminds their readers today that corned beef and cabbage is an Irish-American dish and not a dish that is coveted in Ireland like it is here. It is not the national dish of Ireland, as many might think. One thing about corned beef and cabbage, you are either going to serve it incredibly bland or incredibly delicious, as it is one of those dishes that won’t come out just so-so. Cooking it correctly and it’s great, but too much time in the water and you’ve accomplished “bland.”