Each year around St. Patrick’s Day people make the Americanized traditional dish for this holiday, corned beef. The problem with tender corned beef is you boil it and it comes out not looking like the prettiest dish. It’s just not very tender. Here, we fix that problem.
Years ago, an Irish-American woman taught me the trick to making tender corned beef. Here it is with Savoy cabbage for a lighter taste. This could not be any easier. You will love this with our Cheddar Irish Soda Bread.
Boil corned beef with the spice pack according to package directions. When a knife slides through it easily, it is done. Chop the cabbage in chunks and add to the pot for 5 minutes. Remove to a cookie sheet with the cabbage around it and broil the beef fat side up about 4 inches under the heat for 7 to 10 minutes, or until the fat cap on it has shrunk and what is left is crispy goodness. If the cabbage starts to brown too much, flip the cabbage over with tongs. Slice beef thinly and serve with the cabbage and mustard.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
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