St. Patrick's Day Corned Beef and Cabbage
Yield: 6 ServingsIngredients:
3 1/2 to 4 lbs Corned beef brisket in brine as needed Water 1 each Bay leaf 8 each Peppercorns 1 head Cabbage, core removed, cut into six wedges 12 each Red potatoes, trimmed for service Chef Larry's Sautéed Carrots with Parsley (recipe follows) to garnish Fresh parsley, choppedMethod:
Remove corned beef brisket from brine and place in a large pot, cover with water, bay leaf and peppercorns. Bring to a boil, reduce heat to a simmer and cook for 2 1/2 hours. Place trimmed potatoes in with corned beef brisket and cook for 45 minutes. Add cabbage wedges to pot and cook for 20 minutes. Remove corned beef brisket and cool. Remove cooked potatoes and cabbage, keep warm. Prepare Chef Larry's Sautéed Carrots with Parsley and reserve. Arrange cabbage, potatoes and carrots on a serving platter. Slice corned beef across grain and arrange on platter. Garnish with chopped parsley and serve.Chef Larry's Sautéed Carrots with ParsleyYield: 4 to 6 ServingsIngredients:
1 lb. Carrots, batonette cut (thick matchstick cut) 1 1/2 tsp. Butter 1/2 tsp. Shallot, minced 1 tsp. Parsley, chopped to season Salt to season Fresh ground black pepperMethod:
Blanch (par-cook) carrots in lightly salted simmering water until tender but still firm (al dente) Remove and immediately submerge in ice water. When well chilled, drain and reserve. Melt butter in a large sauté pan over medium heat. Add shallot and sauté briefly. Add carrots and sauté until well heated, 3 to 4 minutes. Add parsley and season with salt and pepper. Transfer to a warm bowl or platter for service.
3 1/2 to 4 lbs Corned beef brisket in brine as needed Water 1 each Bay leaf 8 each Peppercorns 1 head Cabbage, core removed, cut into six wedges 12 each Red potatoes, trimmed for service Chef Larry's Sautéed Carrots with Parsley (recipe follows) to garnish Fresh parsley, choppedMethod:
Remove corned beef brisket from brine and place in a large pot, cover with water, bay leaf and peppercorns. Bring to a boil, reduce heat to a simmer and cook for 2 1/2 hours. Place trimmed potatoes in with corned beef brisket and cook for 45 minutes. Add cabbage wedges to pot and cook for 20 minutes. Remove corned beef brisket and cool. Remove cooked potatoes and cabbage, keep warm. Prepare Chef Larry's Sautéed Carrots with Parsley and reserve. Arrange cabbage, potatoes and carrots on a serving platter. Slice corned beef across grain and arrange on platter. Garnish with chopped parsley and serve.Chef Larry's Sautéed Carrots with ParsleyYield: 4 to 6 ServingsIngredients:
1 lb. Carrots, batonette cut (thick matchstick cut) 1 1/2 tsp. Butter 1/2 tsp. Shallot, minced 1 tsp. Parsley, chopped to season Salt to season Fresh ground black pepperMethod:
Blanch (par-cook) carrots in lightly salted simmering water until tender but still firm (al dente) Remove and immediately submerge in ice water. When well chilled, drain and reserve. Melt butter in a large sauté pan over medium heat. Add shallot and sauté briefly. Add carrots and sauté until well heated, 3 to 4 minutes. Add parsley and season with salt and pepper. Transfer to a warm bowl or platter for service.
