Great St. Pat's Dinner!Aurora Catering's

Corned Beef and Cabbage

(Homestyle Recipe!)
Yield  6 - 8 dinner servings

Ingredients
4 LBS CORNED BEEF (Trimmed of all fat, see Chef Notes Below)
2 MEDIUM YELLOW ONIONS (Peeled and cut into quarters)
1 LB CARROTS (Skinned and cut into 3 inch lengths)
6 STALKS CELERY (Washed and cut into 3 inch lengths)
2 PODS FRESH GARLIC
1 TSP  CARAWAY SEEDS
1 TSP  ZATARAIN'S LIQUID CRAB BOIL
1 HEAD CABBAGE (Washed and cut into quarters)
1 LB RED POTATOES (Size B, peeled)

When ready to serve:
1 LOAF PUMPERNICKEL BREAD

1 TBSP  PREPARED HORSERADISH
1 CUP MAYONNAISE 
1 TSP RED PEPPER FLAKES

Method
Choose a 2 gallon stock pot to cook this. Over medium high heat add the corned beef, onions, carrots, celery, garlic and seasonings. Add enough water to completely cover all ingredients. Bring to a boil, then lower heat, simmer this for at least an hour and a half.  If needed add more water to keep the a ingredients covered.

Add cabbage and potatoes and simmer. Add water to keep everything covered simmer for 45 minutes, or until potatoes are cooked through.  When done strain all in a colander, then place on a large preheated serving dish.

Meanwhile, heat bread in a low oven (200F) for 15 minutes. Mix dipping sauce ingredients and chill until ready for table presentation.

Plate Presentation
Slice the corned beef against the grain in 1/4 inch thick slices. Serve immediately in 12 ounce soup bowls with smaller ramekins for the horseradish sauce.

Chef's Notes:
The key to this recipe is choosing the right piece of meat. Not all corned beefs are created equal! Look at the package from the side, choose a piece that has NO fat running through the center of the meat. Sometimes this is labeled "Flat End".

This is the recipe I use in my home anytime of year, but especially around St. Pat's Day!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: July 07, 2012