A Feast Fit for a Saint

Top o' the morning to ya!  So as may be expected, in honor of St. Patrick's Day, we are celebrating with some Corned Beef and Cabbage, traditional fare for a special occasion...and as may be expected, in the tradition of TCC, we've put a little spin on it for you.

Our Corned Beef recipe comes from k2's mom, Sharon.  It's a Jewish corned beef recipe that she found in the way back when which has been modified over the years to what we bring you today.  It's not a quick fix, takes about 4 hours to cook and again you will be subjected to delectable aromas wafting around the house before it's done, but it will be worth the effort.

Because certain members of TCC have an adversion to cooked cabbage, we went with a raw Cabbage-Apple Salad. It's nice and light and full of subtle flavoring.  The Granny Smith apples give it a nice fresh bite.

We paired up our CB&C with some simple boiled potatoes with parsley and butter.  All in all, a great way to celebrate St. Patty's Day.

Corned Beef

3 lb brisket
2 qts cold water
1/3 cup salt
1/8 cup sugar
1/4 tsp paprika
15 whole black peppercorns
15 whole allspice
2 large cloves garlic, whole
5 bay leaves
1/3 medium white onion, large chop
1/3 cup whole cloves (about 1 oz.)
6 tbsp spicy brown mustard
2 tbsp horseradish (not horseradish sauce)
4 tbsp brown sugar
Whole cloves
Whole peppercorns

In a large pot, place brisket in water with salt, sugar, paprika, peppercorns, allspice, garlic cloves, bay leaves onion and cloves. Bring to a boil, then reduce burner to a low hear (Lo-2 on dial) and simmer uncovered for 2 ¾ to 3 hours.

Remove brisket from liquid and place on a cooling rack set on a cookie sheet (we suggest covering the cookie sheet with foil before placing the brisket on the rack because it will save some clean up after the fact).

Spread one side of the brisket with 3 tbsp of mustard and 1 tbsp of horseradish.

Sprinkle with 2 tbsp of brown sugar and let sit until it melts a bit then spread over mustard-horseradish.

Flip the brisket over and spread the remaining mustard, horseradish, and brown sugar over it. Press cloves and peppercorns into the spread.

Place brisket in oven at 200° for 1 hour. Remove from oven and let sit for at least 5 minutes before slicing.

Cabbage-Apple Salad

1 tbsp white balsamic vinegar
1-1/2 tsp white wine vinegar
1 tbsp spicy brown mustard
1 tbsp honey
1/8 cup olive oil (1 oz.)
1 medium Granny Smith apple, peeled, cored, and match-sticked
2 tbsp fresh lemon juice
1-1/2 cups shredded red/purple cabbage
1-1/2 cups shredded green cabbage
1-1/2 cups shredded carrots

Whisk together vinegars and mustard then gradually whisk in honey and oil. Set aside.

Cut the apple into small matchsticks, and toss with lemon.

Mix the cabbage and carrots in a large bowl, add in the apple and toss with the dressing.  Sprinkle with pecans.

 
Boiled Parsley Potatoes

Yukon gold potatoes, cut into large pieces.

Boil in water for 10-15 minutes until a fork pieces through.
Drain potatoes and toss with parley, butter and salt to taste.