Corned beef and cabbage is a once a year specialty in this household. Honestly, although I do love corned beef, I personally can not stand smell and taste of boiled cabbage and I rather not think to deeply upon what makes corned beef “corned” beef. But once a year, around St Patty’s Day, we get it together to make corned beef and cabbage. This year I came across a recipe in Food&Wine‘s March 2017 issue for corned beef with a pickled cabbage salad instead of the usual boiled cabbage. I thought the concept was great. Something new. Something that does not involve boiled to death cabbage. But when it came to the actual execution of the recipe and the taste testing of the final product, the familial tasting committee and I were not to crazy about it. The cabbage just did not mesh well with the other elements of the pickled potato salad. It was like having pickled potatoes with a side of raw cabbage. There is also something slightly disappointing about having cold potato salad for dinner in mid March. The corned beef itself was great though, and I have included the recipe below for that reason alone. Next year we will do better with the cabbage.
- 3 lb Corned Beef with seasoning packet
- 1 large quartered Onion
- 6 cloves Garlic
- 4 Bay Leaves
- 24 oz Beer
- 6 cups Water
- Place the corned beef in a large pot with all of the above ingredients.
- Cook the corned beef at a low boil for about 2 hours and 30 minutes or until the beef can be tenderly poked with a fork.
- Remove the corned beef from the boiling liquid, and allow it to rest for about 15 minutes before carving.
You can find the link for the Pickled Cabbage and Potato Salad here.