Beef and Cabbage Dinner
Instructions:
In many Irish American households in the United States,
Saint Patrick’s Day is celebrated on March 17 with a family
gathering and a corned beef and cabbage dinner.
Saint Patrick’s Day is observed by the Catholic Church in
honor of Saint Patrick, Ireland’s patron saint, and is celebrated
on the day of his death.
2 to 3 pounds lean corned beef
vegetable oil cooking spray
1⁄2 cup seedless raspberry jam
3 tablespoons creamy mustard
1 small head cabbage
2 pounds small, red new
potatoes
1 teaspoon salt
1⁄2 teaspoon pepper
horseradish, mustard
1⁄4 cup margarine
Time
About 31⁄2 hours
Makes
8 servings
- Wash the corned beef with water and pat dry with paper towels. Place into a Dutch oven and fill two-thirds full with water.
- Place the Dutch oven on the stove on medium-high heat and bring the water to a boil.
- Turn the heat down to low and cover. Simmer the corned beef for 2 hours.
- With adult help, use a meat fork to remove the corned beef from the Dutch oven and place on a plate.
- Measure out 1 cup of the liquid in which the corned beef was cooking. Set aside.
- Preheat the oven to 325 F.
- Spray a roasting pan with vegetable oil cooking spray and place the corned beef in the pan.
- In a small mixing bowl, whisk the raspberry jam and the mustard together. Spread over the top of the corned beef. Cover loosely with aluminum foil.
- Bake the corned beef in the oven for 45 to 60 minutes or until tender.
- Meanwhile, wash the cabbage and pat dry. Cut the cabbage in half on a cutting board. With the flat sides down, slice the cabbage, shredding it into 1-inch strips.
- Scrub the potatoes and pat dry. Cut the potatoes into quarters.
- Place the cabbage, potatoes, salt, pepper, and saved liquid into a large pot. Place the pot on the stove on medium heat. When the liquid starts to boil, turn the heat to low and simmer for 45 minutes or until the potatoes are tender when poked with a fork.
- When the corned beef is tender, use oven mitts to remove it from the oven. Let it rest for 15 minutes before slicing. Slice crosswise into 1⁄8-inch slices. Place on a serving plate. Serve with horseradish and/or mustard.
- When the vegetables are tender, drain them into a colander (with adult supervision). Place the vegetables into a large serving bowl and add the margarine. Stir with a serving spoon and serve with the corned beef.