Tuesday, March 15, 2011

Corned Beef and Cabbage

 Corned beef and cabbage is a family favorite in my house and typically consumed around St. Patrick's Day.  The term "corned" comes from how the beef was originally prepared and brined with "corns" of salt.  When millions of Irish immigrants came to the United States the dish was Americanized a little and Corned Beef and Cabbage was the by-product. 

This is one of my brother's favorite meals, though you will have to get my Mom to tell you the funny story about how this affected him as a baby.  We usually have corned beef and cabbage with new potatoes and Dad's incredible corn pones.  Here is our recipe and how we prepared this longtime favorite....

Corned Beef and Cabbage
3 to 5 pound corned beef brisket
1 large head of cabbage
4 large onions (whole)
4 cups Sauterne wine (any dry white wine will do)
2 tablespoons Lea and Perrins worcestershire
 Dash of cayenne pepper or Louisiana Hot Sauce
Salt and pepper

Pour sauterne wine and enough water to cover the corned beef.  Add onions, Lea and Perrins, cayenne pepper, salt and pepper.  Boil 2 to 3 hours until tender. 
Remove the corned beef from the mixture once cooked.  Separate the juice into two separate pots and add enough water to boil cabbage in one pot and potatoes in another pot.  Cook cabbage for an hour and potatoes until fork-tender.  Carve corned beef, serve with corn pones.


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