St. Patrick’s Day is just around the corner, and in my 1/8th Irish-American household, that means it’s the one day a year I make Corned Beef and Cabbage!
I know that Corned Beef and Cabbage isn’t a terribly Irish thing to have on St. Paddy’s Day. But, it’s what our family does to give a tip o’ the hat to our Irish kin, besides wearing green and pinching everyone not wearing green.
My trusted Corned Beef and Cabbage recipe is actually named New England Boiled Dinner and the recipe I use is from Emeril Lagasse on the Food Network. Do not look at any picture of a NEBD (New England Boiled Dinner) you might find on the intrawebz because I assure you, the NEBD tastes waaay better than it looks. I know you clicked on that recipe and now you are grossed out. But I promise that if you think you might like the taste of salty corned beef all boiled with root vegetables and dipped into a delicious sauce made out of more root vegetables- this is the St. Paddy’s Day meal for you!
New England Boiled Dinner
Total Time: 3 Hours and 15 Minutes (plenty of time to make, regret, test your patience, call for pizza, then taste your dish and realize it’s delicious!)
Prep Time: 45 minutes
Cooking Time: 2 hours and 30 minutes
Serving Size: 6-8 people who love cabbage
Make horseradish cream: In a small bowl combine 1 cup sour cream and up to 1 tablespoon horseradish; season to taste with salt, pepper and hot pepper sauce. You can make this ahead of time and put in fridge. You can also make it during the two-plus hours you are waiting for the NEBD to cook and also for your pizza to be delivered because you are still thinking about that internet picture you saw of the NEBD cooking and you just can’t shake the image. To finish the deliciousness, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. I never do this, but it is in the directions and I trust Emeril’s advice over my own. Arrange vegetables from every assorted pot you had to use because you bought a giant sized cabbage and not a small cabbage around meat and serve with horseradish cream sauce.
For more on How to Celebrate St. Patrick’s Day with Kids in Champaign-Urbana, click here.
Kimberly Keniley-Ashbrook writes for Chambanamoms.com when she is not chasing her four boys around their family farmhouse in rural Homer.