Two recipes:
Great for St. Patrick's Day (March 17th) event or just any time when you want to "feel" Irish American and enjoy delicious meal. The dish originated in the U.S. after Irish immigrated from 1820-60. Brined beef was cheaper and easier to find, so they cooked and enjoyed it using their own recipes.
Note: "Corn" refers to the corn-size salt crystals that the beef was packed in.
Mairteoil choirn (Irish)
Serves 5-6
4 pounds (1820 g) prepared, grass-feed corned beef
about 1 3/4 cups (400 ml) dark shout beer
2 Tbs. (30 g) organic brown sugar
2 bay leaves
+2 organic red potatoes per person, cut into fourths
5 organic carrots, cut in half
1 organic green cabbage, cut in wedges
horseradish
soda bread
- a haon /ah hain/ 1. Place the corned beef fat side up with brine (optional) in a pot.
- a dó /ah dough/ 2. Add beer and water to cover the beef.
- a trí /ah tree/ 3. Sprinkle on the brown sugar, add bay leaves. Cover and simmer over low heat for 4-5 hours, temperature 160F (71C).
- a ceathair /ah cah-her/ 4. Add the vegetables the last 45 minutes.
- a cúig /ah coo-ig/ 5. Serve hot with the vegetables on the side, with horseradish and Irish soda bread.
- OR
- a sé /ah shay/ 6. Serve cold sandwiches with slice thin corn beef on (gluten-free) bread or rolls with cheese, mustard, and sauerkraut. A touch of horseradish goes well, too.
Slow Cooker
5-6 people
4 organic carrots, cut into matchstick pieces
10 organic red potatoes, quartered
1 organic onion, cut into bite-sized pieces
4 cups (960 ml) water
4 pounds (1820 g) corned beef brisket with spice packet
3/4 cup (180 ml) dark beer
1/2 head organic cabbage, coarsely chopped
a haon 1. Place the carrots, potatoes, and onions in a a slow cooker.
a dó 2. Pour in the water and add the brisket on top.
a trí 3. Pour in the beer.
a ceathair 4. Add the spices, cover, set on High
a cúig 5. Cook about 7 hours.
a sé 6. Add the cabbage.
- a seacht /ah shocked)/ 7. Cook another hour.
Is iontach an t-anlann an t-ocras
(Hunger is the best sauce.)
proverb
