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Corned Beef & Cabbage~ Boiled By James Beard~ Chef

Category: Main Course

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

6 lb Corned beef brisket
1 each Onion, peeled & stuck with:
3 each Cloves (for onion)
10 large Garlic cloves, peeled
1 tbsp Pepper, freshly ground black

MMMMMACCOMPANYING VEGETABLES

6 medium Onions, peeled (stick cloves in onions)
6 large Carrots, scraped
6 medium Potatoes, (or 10 for hash)
6 each Turnips, peeled
1 medium Cabbage

Instructions:

Note: To cook the corned beef you will need a good, 8 to 10 quart
size pot which can be aluminum, Magnalite, Corning Ware or anything
of that sort. The size is more important than the material. * Cooking
the Corned Beef * Wipe the corned beef well with a damp cloth; put it
in the pot and cover with cold water. Bring to a boil over rather
high heat. Boil for 5 to 6 minutes, skimming off the grey foamy scum
that rises to the surface with a wire skimmer or large spoon. This
will give you a clearer, purer broth. It's very important with any
boiled meat, to skim off this scum drawn from the meat. Add the onion
stuck with cloves, the garlic cloves, and the pepper and boil another
10 minutes, skimming. Then reduce the heat to a simmer (250dF on a
burner with a thermostat), cover the pot, and let it simmer at a
faint, gentle ebullition for 2 hours. At this point test the meat for
tenderness with a large fork. As this is not a very tender piece of
meat, it will offer some resistance, but it should just yield to the
fork. You must be careful not to overcook corned beef or the meat
will become dry and stringy. It's very important to maintain some
moisture in the meat. If you are not sure about the tenderness,
remove the meat to a plate and cut of a tiny piece from the edge and
taste it. If you have a meat thermometer check the internal
temperature, which should be between 145dF and 150dF. If the meat
seems tender turn off the heat and let it rest in the liquid. If it
does not test tender either continue cooking or, if you have started
it in the morning and are ahead of serving time, leave it in the
liquid and finish the cooking later. * Cooking the Vegetables * Start
1 hour before serving. Traditionally, all the vegetables for a corned
beef dinner are cooked in the pot with the meat. I have long since
decided that the vegetables look and taste better if they are cooked
separately in plain salted water, instead of in a briney, fatty
broth. If you have sufficient pots and burners, I recommend that you
follow this procedure, as each vegetable will then retain its own
character and flavor. However, it is perfectly acceptable to cook the
potatoes with the beef, provided you scrub them and leave them in
their skins so they don't absorb the fat, and to use only one extra
pot, first putting in the longest-cooking vegetables (the onions and
carrots), then the turnips, and finally the cabbage. Or, if you have
a large pot and a steamer, put the onions and carrots in the water
and steam the turnips over them. Cook the cabbage separately.
Here is a timetable for the vegetables:
: ONIONS. Put in a pot with water to cover, season with 1 tblspn
salt. Bring to a boil, cover, and simmer 1 hour or until crisply
tender when tested with the point of a knife.
: CARROTS. Follow the same procedure, seasoning the water with 2
tspns salt and 1/2 tspn marjoram. Simmer 30 minutes, or until tender
when tested. : POTATOES. Scrub but to not peel. Follow the same
procedure, seasoning the water with 1 tblspn salt, or simmer with the
corned beef for 30 minutes or until tender. If you are planning to
make corned beer hash, cook the 4 extra potatoes, otherwise allow 1
potato per person. : TURNIPS. Leave whole if small; halve or
quarter if large. Follow the same procedure, seasoning the water with
3 tspns salt. Simmer for 20 minutes or until tender when tested.
: CABBAGE. Remove coarse or discolored outer leaves and cut in
sixths. Put in a pot with water to cover, seasoned with 2 tspns salt;
cover. Bring to a boil and boil rapidly for 10 to 12 minutes, or
until just tender but not overcooked or soggy. When ready to serve,
remove the beef and discard the broth as it cannot be saved for any
other use. Let the beef stand on a hot platter in a warm place for 10
minutes, to firm and settle the meat. This makes it easier to carve.
Surround it with the drained vegetables, the potatoes still in their
skins. Do not add butter. The vegetables are better plain. Slice only
as much meat as you need, keeping the rest in one piece for future
use. (Corned beef hash, or cold corned beef sandwiches). Serve with a
variety of mustards, horseradish, and, if you have any, good homemade
pickles.