My brisket this year came from Bianchini’s, a market in Portola Valley that has a fine meat counter. They package their corned beef brisket with all sorts of spices – bay leaves, allspice, cloves, thai peppers (I think that is what that red chili in the picture is – do you see it?), and peppercorns.
And I know that Corned Beef and Cabbage is often scorned and ridiculed, but I love it! I love this time of year and I love eating Corned Beef. I can almost eat a whole brisket myself! So there! Here is a crock pot recipe for Corned Beef, in case you share my enjoyment of this dish:
Corned Beef and Cabbage
- 3-4 pound Corned Beef Brisket (or Bottom Round), packaged with spices
- water to cover
- 1 pound baby carrots
- 1 small head of cabbage, cut into 8 wedges (or more, depending on the size of the cabbage)
After cutting the brisket, and adding to the slow cooker, along with the included spices, I covered the meat with water and cooked it on low for 7 hours. In the last hour, I added the carrots. I steamed the cabbage separately.
If I had a little more time, I would have taken the corned beef out of the cooker, slathered it with a mixture of brown sugar and dijon mustard and popped it into the oven for 30 minutes. Here is a food blogger who gives the complete details on Corned Beef Glazed in Honey Mustard. Since my brisket was pretty delicious, I did not feel as though I was missing anything, but I have used this glaze before with great results.
We served our dinner with Coleman’s Hot Mustard (my Dad’s requirement), mashed potatoes and a lovely 2007 Domaine de La Maurelle Cotes du Rhone – the wine was a medium bodied Rhone varietal that worked very well with the rich Corned Beef.
What are you planning for dinner on St. Patrick’s Day? Any suggestions to get away from the usual Corned Beef and Cabbage?