New England corned beef, cabbage and vegetables
Corned beef and cabbage is a popular dish at my house year-round, not just on St. Patrick’s Day. Although it takes a while for the corned beef to cook, it’s always sensational.
Because the leftover corned beef is so versatile, it’s a good idea to cook two pieces while you’re at it. My house special is corned beef hash, but the leftovers can also be used for glazed corned beef, scalloped potatoes and corned beef, warm German potato salad with corned beef and of course Reuben sandwiches. Corned beef also makes tasty additions to hors d’oeuvres, omelets, salads, casseroles and soups.
I think the tasty stock adds great flavor to the final dish. I always serve corned beef with a pitcher of hot stock and Horseradish Mustard Cream.
The vegetable mix can be as simple as cabbage, carrots and potatoes, but I like to use a more festive mix, such as shallots, turnips, celery root and Savoy cabbage.
Cabbage and vegetables
Bring cabbage, shallots, carrots, turnips, potatoes, celery root and salt and pepper to taste to boil in water to cover. Reduce heat and simmer, covered, until vegetables are tender, 25 to 30 minutes.
Horseradish mustard cream
Combine whipped cream, horseradish, mustard and mayonnaise in small bowl. Taste and adjust horseradish and mustard as needed. Refrigerate until chilled.
Corned beef and assembly
Put corned beef, peppercorns, mustard seeds, bay leaves and onions in large pot. Cover with hot water and bring to boil. Reduce heat and simmer, covered, until tender, about 3 hours. Skim surface occasionally and add hot water as needed to keep beef covered.
Transfer meat to cutting board, cover with foil and weigh down with heavy pot.
Strain cooking liquid, reserving stock and discarding everything else. If making ahead, refrigerate stock and corned beef separately. Before using, bring stock to boil, then reduce to simmer. Unwrap meat and warm in liquid for 5 minutes.
Transfer cabbage and vegetables to warm platter. Cut beef across grain into 1/4-inch-thick slices and arrange on platter. Spoon reserved stock over beef and vegetables to moisten. Serve hot with pitcher of warm stock and horseradish mustard cream.
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