Supermarket coolers full of corned beef briskets are a sure indicator that St. Patrick’s Day is nigh.
Eyeing the flat- and point-cut briskets I spotted at the store last week got me wondering whether St. Patrick’s Day celebrations in Ireland resemble the traditions we most often see here in the U.S. Do the Irish actually dine on boiled brisket, mushy cabbage, carrots and potatoes?
It turns out that instead of corned beef, a traditional St. Patrick’s Day meal eaten in Ireland includes lamb or bacon. In fact, corned beef isn’t especially popular in Ireland. Traditionally, cattle weren’t raised for meat until the Emerald Isle came under the influence of the British.
Since Britain was a beef-eating culture, the demand for beef turned cattle into a major commodity in Ireland. To preserve the Irish beef, large salt crystals were used to cure it. The British coined the term “corned beef” because the size of the salt crystals resembled kernels of corn.
It was Irish-Americans who attached corned beef to St. Patrick’s Day in honor of their culture.
If you decide to feast on some corned beef this St. Patrick’s Day, choose your brisket wisely. If you prefer your meat to have a shredded texture, choose a point cut, which has more fat and is softer and juicier than a flat cut. If you like even slices and firmer meat, your best bet is to buy a flat cut.
I recently bought a flat cut and decided to roast it in the oven. I slathered it in mustard first, then wrapped it in aluminum foil and set it in a Dutch oven. This cooking technique yielded a flavorful brisket that sliced like a dream.
I put the leftovers to work the next day and created a corned beef and sweet potato hash as well as a sautéed dish made with Brussels sprouts and corned beef.
Remove the corned beef from its package and rinse it thoroughly under lukewarm water; then pat it dry with paper towels.
Cut a sheet of aluminum foil large enough to wrap around the brisket and lay it on a clean workspace. Set the brisket in the center of the foil and use a pastry brush to coat it with mustard. Wrap the brisket up in the foil, then set it in a lidded cast iron Dutch oven.
Set the Dutch oven in an oven preheated to 325 degrees and bake for one hour per pound of meat or until a thermometer inserted in the center reads 185 degrees.
Put the sweet potatoes in a bowl and add 2 tablespoons of the olive oil, then stir to coat. Transfer the sweet potatoes to a parchment-lined baking sheet and set in an oven preheated to 400 degrees.
Roast the sweet potatoes for 10 to 12 minutes, then use a spatula to turn them over and return them to the oven. Roast for an additional 5 to 7 minutes or until the potatoes are browned, then set aside.
Add the remaining olive oil to a sauté pan and set it over medium-high heat.
Add the onion and sauté for 5 to 7 minutes or until the onions begin to brown, then stir in the corned beef. Cook for 2 to 3 minutes or until the corned beef is warmed, then add the sweet potatoes and cook for another 1 to 2 minutes.
Balsamic Brussels Sprouts and Cabbage with Corned Beef.
Janine Lademan
Balsamic Brussels Sprouts and Cabbage with Corned Beef
2 tablespoons olive oil
1 clove garlic, minced
1 pound Brussels sprouts, halved
3 cups red cabbage, coarsely chopped
2 to 3 cups corned beef, chopped or shredded
2 tablespoons balsamic vinegar
Salt and pepper to taste
Add the olive oil to a large sauté pan and set it over medium-high heat. When the oil is warmed, add the garlic and cook for one minute, then add the Brussels sprouts.
Sauté the Brussels sprouts for 7 to 10 minutes or until they begin to brown, then add the cabbage and corned beef.
Sauté for an additional 5 minutes or until the cabbage is softened, then add the balsamic vinegar and scrape the bottom of the pan to deglaze. Season with salt and pepper before serving.
