Thursday is St. Patrick’s Day and what better way to celebrate than with a corned beef and cabbage feast. Now you may not know how to prepare such a fantastic Irish delicacy, but no worries. We’ve got you covered with a corned beef and cabbage recipe so good, you’ll be making it all year round. We promise.
OK, here we go.
You’re going to need:
1 piece of corned beef brisket (about 5 lbs)
boiling water (duh.)
1 Tablespoon mixed pickling spices (these probably come with your corned beef)
1/2 cup firmly packed light brown sugar (the secret ingredient)
1/2 cup prepared mustard
Preheat oven to 325 degrees.
Wash the brisket and place in a large roasting pan on oven rack and cover the meat with boiling water. Add pickling spices and cover with aluminum foil.
Bake for two hours, or until tender. Allow to cool in cooking liquid.
About one hour before serving, drain cooked corned beef and return to roasting pan. Bake at 325 degrees for another 30 minutes.
Combine the brown sugar and mustard in small bowl and spread on the corned beef. Bake for another 30 minutes or until the beef is well glazed.
Now to make it extra special, here is a great recipe for a special sauce to dip the corned beef in:
1 8 oz container of sour cream
2 Tablespoons prepared mustard
2 Tablespoons prepared horseradish
Combine all these ingredients together and refrigerate about an hour to two hours to get the flavor to peak.
Oh we forgot the cabbage…
Chop up a head of cabbage, boil it till tender. Take a pack of bacon, chop it up in centimeter pieces and saute. When cabbage is tender, drain out the water and mix in the bacon.
And, once again, enjoy!