What is more Irish than corned beef and cabbage? How about corned beef and vegetables! I love the vegetables as much as the meat and I’ve added as many as I could to this lucky meal in a pot. If you’re not Irish, you will be after eating this. Start this dish on the stove top and finish it in the oven. As easy as that!
3 tablespoon olive oil
3 cloves garlic minced
5 to 6 pounds brined corned beef brisket (ask your butcher or grocery store meat department for the cut)
1 medium head cabbage, cut into wedges
2 onions, quartered
6 stalks celery, (tops too) peeled and each cut into three pieces
1 pound Irish potatoes, cut in half (I love Russet)
1 pound turnips, peeled and quartered
1 pound carrots, peeled and cut in half
4 dried bay leaves
1 teaspoon salt
1 teaspoon black pepper
Prepared horse radish and grainy mustard, for serving
Heat olive oil in Dutch oven on medium high heat. Add garlic and cook until tender. Rinse brisket and pat dry. Add to the pot with enough water to just cover beef by an inch or two. Bring water to a boil and reduce heat to a simmer. Add cabbage wedges and cook for 1 hour on stove top.
After meat and cabbage have cooked for 1 hour, add remaining vegetables to the pot around the beef and cabbage. Add bay leaves, salt and pepper and cover. Place Dutch in oven set on 350 degrees F. and cook for an additional 2 to 2 1/2 hours. If pot is empty of water you can add a cup to the pot before placing in the oven.
Remove from pot and let rest for 20 minutes. Slice beef and plate with vegetables. Serve with horse radish, grainy mustard and rustic bread.
Bain sult as!
(That’s Irish for Enjoy!)