Corned Beef and Cabbage
Yield 12-16 dinner servings
4 LBS CORNED BEEF (Trimmed of all fat, see Chef Notes Below)
2 MEDIUM YELLOW ONIONS (Peeled and cut into quarters)
1 LB CARROTS (Skinned and cut into 3 inch lengths)
6 STALKS CELERY (Washed and cut into 3 inch lengths)
2 PODS FRESH GARLIC
2 TSP CARAWAY SEEDS
2 TSP ZATARAIN'S LIQUID CRAB BOIL
2 SMALL HEADS CABBAGE (Washed and cut into quarters)
1 LB RED POTATOES (Size B, peeled)
When ready to serve:
1 LOAF PUMPERNICKEL BREAD
1 TBSP PREPARED HORSERADISH
1 CUP MAYONNAISE
1 TSP RED PEPPER FLAKES
Choose a 2 gallon stock pot to cook this. Over medium high heat add the corned beef, onions, carrots, celery, garlic and seasonings. Add enough water to completely cover all ingredients. Bring to a boil, then lower heat, simmer this for at least an hour and a half. If needed add more water to keep the a ingredients covered.
Add cabbage and potatoes and simmer. Add water to keep everything covered simmer for 45 minutes, or until potatoes are cooked through. When done strain all in a colander, then place on a large preheated serving dish.
Meanwhile, heat bread in a low oven (200F) for 15 minutes. Mix
dipping sauce ingredients and chill until ready for table presentation.
Slice the corned beef against the grain in 1/4 inch thick slices. Serve immediately in 12 ounce soup bowls with smaller ramekins for the horseradish sauce.
The key to this recipe is choosing the right piece of meat. Not all corned beefs are created equal! Look at the package from the side, choose a piece that has NO fat running through the center of the meat. Sometimes this is labeled "Flat End".
This is the recipe I use in my home anytime of year, but especially around St. Pat's Day!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: July 17, 2018