My Corned Beef and Cabbage deconstructed dinner uses a non-traditional method of cooking a non-traditional “Irish” dish that is typically served on St. Patrick’s Day.
10 days from now is St. Patrick’s day. A day meant to observe the Patron Saint of Ireland has turned into world wide celebrations with parades, music, dancing, green beer, clovers and leprechauns, delicious food and of course corned beef and cabbage. Irish American’s transformed the day to the celebration we see today.
History
Did you know that corned beef is not an Irish dish? Cows at one time were considered sacred in Ireland. The Irish used their cattle for dairy products like butter and cheese and for working. Their choice of meat to eat was pork not beef. On very rare occasion did the wealthy eat beef.
England on the other hand loved beef. According to the Smithsonian, Their population grew so large, Britain started to import cattle from Ireland. In the mid 17th Century, live cattle could not be exported from Ireland to England anymore, so the Irish began to pickle the meat with salt crystals the size of corn kernals. The British named it corned beef because of this. Unfortunately it was still too expensive and the Irish continued to eat pork.
Irish Immigrants that came to America were looking for comforts of home and wanted to celebrate St. Patrick’s Day with boiled bacon. They discovered a much different corned beef in Jewish deli’s. This is how the iconic dinner began.
My Method of Corned Beef and Cabbage
I think almost every person has had a corned beef and cabbage dinner for St. Patrick’s Day at least once in their life. Meat boiled away in a big vat with potatoes, cabbage and carrots. As a kid I remember dousing the flavorless cabbage with apple cider vinegar. I always smashed the potatoes and let butter melt all through them. But the boiled meat and carrots…no thank you. My MIL introduced me to grilled corned beef and that was a game changer!
I mean think about it. It’s beef. I wouldn’t boil any other beef. Yes, I braise pot roast or brisket, but with flavorful broths, condensed soups, and seasonings. I marinate and grill London Broil which is also tough. Pickling, or brine curing, the brisket promotes tenderness. So why not grill it? BBQ brisket is delicious!
It couldn’t be any easier:
Dry your corned beef and slather the outside with grainy mustard. Sprinkle on the spices from the packet included with the meat. Cook on a pre-heated grill over indirect heat until a meat thermometer reaches a minimum of 145 degrees (medium rare). If you like your meat medium, cook a bit longer.
At the same time prepare your potatoes and carrots. (peeling not necessary!) Toss in olive oil with salt and pepper and roast at 350 degrees for about 35 minutes or until fork tender. Remove to a bowl and place a tablespoon of butter on top to melt down through the veggies.
Slice your cabbage in half and cut into 1/2 inch ribbons. Saute in olive oil and season with salt, pepper and garlic powder. When done to your desired consistency, add a tablespoon of butter.
Pretty easy right!
The piece de resistance is my horseradish cream sauce to serve alongside the beef! I combined sour cream, grainy mustard, horseradish, deli horseradish sauce, salt, and fresh ground pepper. Delish!
Cook’s Notes:
Leftovers? Here is an idea for you….St. Pat’s Leftover Shepherd’s Pie!
Melt 2 tbl. butter in a heavy cast iron skillet. Add 1 small onion and 1/4 of a cabbage. Season with salt and pepper. Cook until onions are translucent and cabbage has softened. Add leftover carrots and corned beef cut into bite sized pieces. Sprinkle with 3 tbl. flour and cook for 3 minutes. Add 12 ounces of good Irish beer. Stir until thickened. Add 2 tbl. horseradish sauce. Spread leftover potatoes smashed up, or make a batch of mashed potatoes, over the top to the outer edges. Sprinkle Irish cheddar cheese that is shredded on top of potatoes and top with breadcrumbs. (to make bread crumbs: toast 2 slices of rye bread, pulse in a food processor and add a splash of oil). Bake in a pre-heated 375 degree oven for 25 to 30 minutes.
I challenge you to put away the stock pot and try this deconstructed method of cooking corned beef and if you make this recipe and love it, I would love if you gave it 5 stars!
Corned Beef and Cabbage Deconstructed
This is a non-traditional method of cooking corned beef and cabbage.
- grill
- saute pan
- baking sheet
- Knife
- Cutting Board
- Bowl
- 1 corned beef brisket
- 3 tbsp grainy mustard, separated
- fingerling potatoes, sliced in half lengthwise
- carrots, sliced
- extra virgin olive oil
- kosher salt
- fresh ground pepper
- cabbage, sliced into ribbons
- 1/4 tsp garlic powder
- 2 tbsp butter, divided
- 1/4 cup sour cream
- 1 tsp horseradish
- 1 tsp deli horseradish sauce
Prepare meat by rinsing and drying. Slather all over with 2 tablespoons of mustard. Sprinkle seasoning pack on top. Cook on a pre-heated grill on medium indirect heat for 45 minutes or more depending on desired doneness. Internal temperature should be at least 145 for medium rare and 165 for medium. Remove and rest.
While your meat is cooking, roast your potatoes and carrots. Place on a baking sheet, toss with oil, salt and pepper and roast at 350 degrees for 35-40 minutes until golden and softened. Transfer to a bowl when done and place a tablespoon of butter on top.
Mix the sour cream, remaining mustard, horseradish and horseradish sauce. Season to taste with salt and pepper. Refrigerate until ready to serve.
Saute your cabbage in oil and season to taste with salt and pepper. Place 1 tablespoon of butter on top when done.
Most of the ingredients do not have amounts or units. This is because the recipe will be tailored to the number of people you are cooking for. You can adjust accordingly. I used a 5 pound corned beef, 1/2 of a small head of cabbage, 6-7 fingerling potatoes and 2 large carrots.
Remember, corned beef shrinks up a lot once cooked. You may lose 1/3 to 1/2 of the size.
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