St. Patrick's Day, which is celebrated on March 17th, just wouldn't be the same at our house without a typical Irish Meal. We are not Irish in any way or shape nor do I claim to cook this meal authentic, we just enjoy good food. My kids dread this holiday every year though. None of them enjoy the normal fare of boiled corned beef with potatoes and root vegetables and neither do they care for the Irish Soda bread I had bought or baked before.
This year I set out to cook a St. Patrick's Day meal that still had all the "authentic" components but decided to put my own spin on it. Follow me the next few days for recipes that will turn any St. Patrick's Day celebration green with envy ;o)
First up I tackled Corned Beef. Corned beef did not originate in Ireland but is rather part of the Irish-American culture. In Ireland the meat is more like a bacon or ham where the corned beef became popular in the eastern United states when Irish Immigrants would use beef rather then pork in the traditional dish. Corned beef refers to the style of beef which is a brisket that has been brined and gets its color from the addition of potassium nitrate also called saltpeter.
The kids hate the way the brined, boiled piece of meat tastes, so I figured why not find a recipe for a baked, glazed Corned beef similar in style to a baked ham. Not just did I find a great recipe but the meat was moist with a hint of sweetness, and don't let that pickle juice turn you off. It just works, trust me. It got a big thumbs up from the kids. There was not one piece leftover, and all my corned beef hating kids couldn't get enough of this one.
Glazed Corned Beef
(Print this Recipe)
(Print this Recipe)
1 corned beef brisket (about 3 pounds)
1/2 medium onion, cut into chunks
1 medium carrot, cut into chunks
1 celery rib with leaves, cut into chunks
1 tablespoon mixed pickling spices*
1/4 cup packed brown sugar
1 tablespoon whole grain mustard
1/4 cup sweet pickle juice
* most corned beef briskets come with a packet of pickling spices, just add that
Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until meat is tender.
Transfer corned beef to a 13-inch x 9-inch baking dish; discard all but 1 cup of broth and vegetables. Score the surface of meat with a shallow diagonal cuts.
In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325 degrees F for 1 hour, basting occasionally and adding reserved liquid to bottom of dish as needed to prevent drying out. Serve with your favorite Irish dishes.
Coming up tomorrow: Irish Colcannon Potatoes