March is a favorite month of mine. Many famous book, poetry and music all refer to March such the idiom; “In like a lion out like a lamb.” Which as many of you might know refers to the weather of March and how it is freezing in the first weeks and noticeably, “supposed to be”, warmer in the last. This however is not always true. I have seen snow in New York City just before Easter back in the seventies and again the eighties. Then there is the famous expression by some guy named Will; “beware the ides of March.” Which back then, March 15th was considered Roman tax day. I wonder why the United States chose April 15th?
I digress, March is a wonderful month filled with food. There is Saint Patrick’s Day, in which here in New York, we celebrate with and overabundance of corned beef, cabbage and boiled potatoes that is made in a very large pot. This is a recipe I will be making and sharing with you all now.
I always prepared this this meal on March 17th, regardless of it falling on a Friday during lent. As a matter of health, more so then anything else I choose to eat fish every Friday during lent. It give me a good excuse shall we say, “to make all these terribly stinky dishes that smell up my house all day.” Those are my wife’s words, she prefers me to cook fish OUTSIDE whenever possible. She would have me cook the corn beef outside if I could. Therefore, I should be posting a few fish dishes this month. Including but not limited to, fried flounder, stuffed flounder, fried shrimp, shrimp scampi, potato wrapped sea bass, and the ever-popular tuna salad, to name a few. After all, there are only like seven weeks until Easter and I am forced to stop cooking MOST fish recipes in the kitchen of my home.
Let get to the first recipe we discussed, Corned beer, I mean BEEF. (ugh a corny joke)
Saint Patty’s Day Corned Beef
Serves 4 to 6
1 Extra Large Stock Pot
2-3 thin cut corned beef brisket (I like the Freirich brand)
2-3 stalks celery
2 heads of cabbage
12 oz. Bottle Beer (Guinness Harp or Sam Adams October fest if you have it)
1 whole clove garlic (peeled)
6 – 8 pepper corns
1 tbsp. pickling spice or seasoning packet from corned beef
5 lbs. Red Bliss Potatoes or small white potatoes
Frozen corn on the cob
In an extra large stockpot, add corn beef with juice from package (and the spice packet). Add enough water to cover corned beef. Add one 12 oz. bottle of beer, preferably NOT dark, perhaps one you are serving with dinner (Sam Adams Oktoberfest I saved from the fall). Add carrots, celery, and onion that has been cut into large pieces. Add the whole clove of garlic. Cook on low 2 hours. After cooking the meat two hours you can now add potatoes and the cabbage. Turn heat to high. Return to a boil. Now lower heat and simmer one hour longer. Remove meat to cutting board to rest. Test meat for doneness to see if it is tender, meat should pull away will a fork. If it still too chewy cook it longer!
When the meat is done cover and let rest. It needs it. Turn the heat up to high on potatoes and cabbage to boil and add the corn. Cook corn in the same hot water for the recommended time on package. When corn is ready it will also be “seasoned”, slice meat and serve with cabbage, potatoes, corn.
Serving suggestion: Serve with bakery fresh rye bread, whipped butter and a nice spicy brown mustard like Guldens.
NOTES I don’t remember ever eating corned beef with my mom until I was a teenager. I don’t think anyone else in my family liked it back then. Everyone except my sister who ate with her eggs for breakfast but let’s save that recipe and story for another time. See St. Patrick’s Day Menu or SPRING
NOTES: Remember corned beef shrinks when you cook it. Why? I don’t know! It just does, so buy extra, plus I have a few recipes for that leftover corned beef that you DON’T want to miss out on!
The Drunken and now hungry Chef