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Corned Beef and Cabbage

When I began to look for "traditional" Irish recipes for corned beef and cabbage recipes, I came up with a laughable conclusion: Irish people don't eat corned beef and cabbage on St. Patrick's Day, or really any other day of the year. 

I can't be too surprised really.  I mean most Americans would swear up and down that spaghetti and meatballs is a traditional Italian dish; having lived in Italy for over a year, I can honestly say that I never once saw - or cooked - spaghetti with meatballs.  Spaghetti, yes.  Meatballs, yes.  But together, no, definitely not.

Still this realization didn't stop me from making a corned beef and cabbage dinner for my family tonight...St. Patrick's Day.  I just told them that it wasn't really Irish.  Next year, I think I'll make a beef and beer stew.  That seems to be a much more prevalent dish on dinner tables in Ireland.

I started with a pre-brined and pre-spiced corned beef brisket from Trader Joe's.  I placed it in a large soup pot, covered it completely with water, brought it to a boil, and reduced heat to a simmer and cooked on low heat for three hours.

Then I added whole fingerling potatoes, 1" slices of leeks, 2" lengths of celery, and two heads of cabbage sliced into quarter wedges and halved again.  I cooked those till tender, approximately 20 minutes.

I served everything together on a platter with a horseradish cream sauce and cumberland sauce.

Sláinte!


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