I cook Corned Beef, cabbage, carrots, and potatoes every St. Patrick's Day! I
don't use the packet of spices usually included with the corned beef because the
spices make the broth and vegetables too spicy for my taste. Most supermarkets
sell cured corned beef in a flat-cut beef brisket, usually 3-4 pounds each.
If you have a larger family or would like to have corned beef left over for
sandwiches or corned beef hash you may want to cook two briskets.
I mix Watkins Chicken Soup and Gravy Base with the water to make a more
flavorful broth. For tender corned beef, cook the brisket covered with broth in
a Dutch Oven over low heat for 3-4 hours depending on the size of your roast.
Cook until fork tender. Or cook the brisket in broth in the oven in a covered
baking pan or dish at 300 degrees F for 3-5 hours depending on the size of the
roast. Bake until a fork slips easily in and out of meat.
Corned Beef and Cabbage
Use a flat-cut
corned beef brisket, not a point-cut; it’s more uniform in shape and thus will
cook more evenly. When slicing the raw cabbage into wedges, leave the core
intact or the cabbage will fall apart during cooking.
Ingredients
(4- to 5-pound) corned beef brisket roast or 2 smaller roasts, rinsed, fat
trimmed to 1/4 inch thick
4 cups chicken broth made from 4 cups boiling water
and 3 tablespoons
Watkins Chicken Soup and Gravy Base
4 cups water
12
carrots, peeled (3 chopped, 9 halved crosswise) or one large package of peeled
mini carrots (Adjust the amount of carrots according to your family's
tastes.)
2 celery ribs, chopped
1 onion, peeled and quartered
2 bay
leaves
1 tablespoon whole black peppercorns
1 teaspoon
Watkins Thyme
3
tablespoons unsalted butter
1 1/2 pounds small red potatoes or peeled russet
potatoes cut into large chunks
1 head green cabbage (2 pounds), cut into 8
(2-inch) wedges
Watkins Granulated Black Pepper
- Oven Cooking Method - Adjust oven rack to middle position and heat
oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion,
bay leaves, peppercorns, and thyme in a Dutch oven or large covered baking dish.
Cover and bake until fork slips easily in and out of meat, 4 1/2 to 5 hours.
Stove-Top Cooking Method - Combine beef, broth, water, chopped
carrots, celery, onion, bay leaves, peppercorns, and thyme in a Dutch oven and
bring to a boil watching so the pot does not boil over. Reduce heat to a simmer
over low heat and cook for 3-5 hours depending on size of roast.
- When tender, transfer meat to a baking dish. Strain cooking liquid through
fine-mesh strainer into large bowl, discard solids, and skim fat from liquid.
Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and
let rest for 30 minutes.
- Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and
bring to simmer over medium-high heat. Add more chicken broth if needed. Then
add potatoes and carrots and simmer until they begin to soften, about 10
minutes. Add cabbage to potatoes and carrots, cover, and cook until tender, 10
to 15 minutes. When vegetables are fork tender transfer to a serving platter.
- Transfer beef to carving board and slice against grain into slices. Serve
with vegetables. Serve with broth and mustard. Makes 6 to 8 servings.
Irish Soda Bread
3 cups all-purpose
flour
2/3 cup sugar
3 teaspoons
Watkins Baking Powder
1 teaspoon
salt
1 teaspoon baking soda
1 cup raisins
2 eggs, beaten
1-1/2 cups
buttermilk
1 tablespoon
Watkins Original Grapeseed Oil or canola oil
In a large bowl, combine the first five ingredients. Stir in raisins. Set
aside 1 tablespoon beaten egg. In a bowl, combine the buttermilk, oil and
remaining eggs; stir into flour mixture just until moistened (dough will be
sticky). Transfer to a greased 9-inch round baking pan; brush top with reserved
egg.
Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from pan to a
wire rack to cool. Cut into wedges. Yield: 1 loaf (12 wedges).
Serve with Corned Beef and Cabbage for a complete meal. Or serve warm bread
with butter and jam and a cup of coffee or tea. Bread also goes well with Irish
Potato Soup or Beef Barley Soup.
Irish Cream Cake
1 cup chopped
pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package
instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup
Watkins
Original Grapeseed Oil or canola oil
3/4 cup Irish cream liqueur
1/2 cup
butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch
Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup
water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 2-3 minutes at high
speed. Pour batter over nuts in pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted
into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto
the serving dish. Prick top and sides of cake. Spoon glaze over top and brush
onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
- To make the glaze In a saucepan, combine butter, 1/4 cup water and 1
cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring
constantly. Remove from heat and stir in 1/4 cup Irish cream liqueur. Gradually
spoon over cake so the glaze is absorbed. Use a pastry brush to make sure all
sides are covered.
Happy St. Patrick's Day!
Eleisia
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