Glazed Corned Beef and Caramelized Cabbage
Corned beef and cabbage might be the ultimate Seriously Simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. You can either cook this in a large pot on the stove or use a large slow cooker. The key is to make sure that the meat is fork tender.
You’ll find uncooked, seasoned corned beef in the meat section of your market this time of year. If you are serving a crowd, you will want to double this recipe because a 4-pound corned beef will serve six at most. Corned-beef brisket will shrink more than you think, so plan accordingly.
Each year I make the standard corned beef and cabbage, and it is always well received. This year I wanted to shake it up a bit, so I decided to glaze the corned beef and caramelize the cabbage for a surprisingly delicious, yet familiar, meal. Cooking in stages is one of the secrets to being a Seriously Simple cook. Here, you can cook the corned beef and saute the cabbage hours ahead so the last-minute cooking is minimal. These steps can be done up to six hours ahead.
Most recipes call for serving the corned beef, cabbage and root vegetables right out of the pot. This rendition cooks the corned beef completely and then is finished with a sweet and savory apricot mustard glaze that adds a wonderful flavor dimension. Cabbage is one of those vegetables that I think is underrated. I am a big fan of sauteing it to bring out its sweetness. The leeks add even more garden sweetness. It’s easy to do this while the corned beef is simmering.
Make sure to reserve the broth for cooking the root vegetables. The pickling spices from the broth add a tangy, savory flavor to the winter root vegetables. To drink, try an Irish stout, of course!
GLAZED CORNED BEEF ON A BED OF CARAMELIZED CABBAGE WITH ROOT
VEGETABLES
Serves 4 to 6 1 (4-pound) corned beef Caramelized Leeks and Cabbage 2 tablespoons olive oil 1 tablespoon unsalted butter 2 leeks (light green and white parts),
cleaned and thinly sliced 1 medium cabbage, cored removed
and thinly shredded Salt and freshly ground black pepper Glaze 1/4 cup whole grainy Dijon mustard 1/4 cup apricot preserves 1/2 teaspoon light soy sauce Root Vegetables 6 medium carrots, peeled and cut
into 2-inch pieces 2 parsnips, peeled and cut into
2-inch pieces 8 to 10 small unpeeled white or red
potatoes 2 tablespoons finely chopped Italian
parsley Directions:
1. Place the corned beef, along with the pickling spices, in a pot ,and cover with cold water. Bring to a boil; then reduce the heat to a low simmer, and cook for about four hours or until fork tender. (Think about one hour for each pound.) Remove from the pot, drain and place on a baking sheet. Reserve the broth.
2. Meanwhile, heat the oil and butter in a large skillet on medium heat. Add the leeks, and saute about 7 to 10 minutes, or until nicely softened and lightly browned. Add the cabbage, and toss with the leeks, cover and cook for about 10 more minutes or until starting to soften.
3. Remove the cover, turn up the heat to medium-high and continue cooking until the cabbage is wilted and beginning to caramelize. Add salt and pepper and about 1/2 cup of the corned-beef broth, and cook until the cabbage is moist but no liquid remains. Season to taste. Reserve.
4. Preheat the oven to 375 degrees. Make the glaze: Combine the glaze ingredients in a small bowl, and spoon evenly over the cooked corned beef. Bake until the glaze is bubbling
SEE CORNED BEEF, PAGE 4S