Ok, sorry I’m a bit behind with posts, but they’re coming. I promise!
Week 11 was “Irish,” and I had all intentions of doing something less common (and more traditionally Irish, since corned beef, is not), but St. Patrick’s Day just kept creeping closer, and it didn’t feel right not NOT make this! So here we go…
Get one large piece of corned beef
I chose the ‘thin cut’ because when I asked the butcher which one was better, he said this was. The thin cut (or flat cut) has layers of fat through it, giving it more flavor. The thick cut (or point cut) has a layer of fat on top that can easily be removed. Also when slicing the thin cut after it is prepared, the slices will be more uniform and neater looking.
Now place the beef in a large stock pot and cover with water. Add your pickling spices, and bring to a boil. Reduce heat to a simmer, and cook, covered, for 50-60 minutes. Add potatoes and carrots and continue cooking until the vegetables are tender (around another 25-35 minutes.) Now add the cabbage and cook for an additional 15 minutes.
Now, place the vegetable in a bowl and cover, reserve some of the cooking liquid as well. Place the meat on a baking sheet covered with foil, and trim any excess fat off.
Coat one side of the meat with glaze, and place under the broiler for about 8 minutes, or until the glaze starts to bubble and caramelize.
Then slice the beef into thin slices, and serve with the vegetables. Enjoy!
- 1/3 cup ketchup
- 1/4 cup whiskey (I use Jack Daniel’s)
- 1/4 cup apple cider vinegar
- 2 tablespoons packed brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon yellow mustard
Recipe for glaze adapted from The Galley Gourmet