Sorry... it's a few days late but here's my take on Corned Beef and Cabbage...
Glazed Corned Beef with Root Vegetables & Horseradish Cream Sauce
Corned beef and cabbage (New England Boiled Dinner) is not a traditional Irish meal for St. Patrick’s Day but it’s usually served on Easter, after the Lenten fast. Americanized corned beef is a medley of traditions: Irish, Jewish and American. I love corned beef, especially when it’s homemade but making corned beef from fresh brisket is time-consuming.
This recipe brings traditional corned beef and cabbage to a different level… slow-cooked with vegetables and jalapeño chiles, vegetables and spices along with a coating of coarse mustard. The corned beef is finished with a brown sugar and mustard glaze and served with freshly cooked root vegetables and a horseradish cream sauce. (Many people cook the vegetables along with the corned beef… for me it makes everything taste the same. I use vegetables for cooking the corned beef and then make freshly cooked vegetables for serving with the corned beef.)
1 (3 1/2-pound) corned beef flat, trimmed
2 large carrots, peeled and coarsely chopped
1 yellow onion, peeled and chopped
2 green onions, chopped
2 ribs celery, chopped
1 tablespoon dried jalapeño chiles, rehydrated (or one large fresh jalapeño, seeded and diced)
2 to 3 tablespoons whole grain mustard
1 quart beef stock (or a combination of beef stock and beer)
For the spice mixture:
3 tablespoons pickling spice
1 tablespoon black peppercorns
1 teaspoon yellow mustard seed
3 bay leaves, crumbled
3 sprigs fresh thyme
1 tablespoon chopped fresh parsley
For the glaze:
1/4 cup water
1/4 cup cider vinegar
1/2 cup brown sugar
1/2 cup whole grain mustard
For the horseradish cream:
1/4 cup sour cream
2 tablespoons prepared (or homemade) horseradish
2 tablespoons milk
1 tablespoon mayonnaise
Coarse kosher salt
Combine the spice mixture and place in a double layer of cheesecloth. Tie the cheesecloth into a sachet.
Preheat the oven to 300 degrees F.
Place the vegetables in the bottom of a Dutch oven. Put the trimmed corned beef atop the vegetables and slather the flat with the mustard. Add the jalapeños and enough stock to barely cover the meat. (You may need more stock depending on the size of the Dutch oven.) Add the spice sachet. Cover and cook for three to four hours or until the beef is tender. (The internal temperature of the corned beef should be about 170 to 175 degrees F. when done.)
While the corned beef is cooking, prepare the mustard glaze and the horseradish cream sauce.
For the horseradish cream: Combine all the ingredients in a small bowl. Season as desired with salt and pepper (roasted or smoked garlic would be a good addition to this sauce).
For the mustard glaze: Combine the water, vinegar and brown sugar in a small saucepan and heat until the sugar is dissolved. Remove from the heat and stir in the mustard. Whisk until smooth.
When the corned beef is tender, remove it from the oven and tent with foil. Strain the liquid discarding the vegetables and herbs. Increase the oven temperature to 375 degrees F. (Use some of the reserved liquid for cooking the vegetables and potatoes.)
Place the corned beef on a cooling rack atop a foil-lined rimmed baking sheet. Brush with the glaze. Bake the corned beef for 20 to 30 minutes or until the glaze is smooth and coating the corned beef. Remove from oven and let the corned beef rest for 10 minutes before slicing against the grain.
Serve with boiled parsley potatoes, cabbage, baby carrots and Irish soda bread.
Here’s how I do my vegetables (it’s a bit different than traditional boiled vegetables):
1 small head cabbage, outer leaves removed (about two pounds), cut into wedges
2 cups baby carrots
1 1/2 cups diced Red Bliss potatoes
1 cup peeled and diced turnip
1 yellow onion, peeled and quartered
Heat some oil or bacon drippings in a deep cast iron skillet over medium-high heat; brown the cabbage wedges on each side. Remove the cabbage and reserve. Add the carrots, potatoes and turnip to the skillet, lightly brown the vegetables. Add two cups of the reserved cooking liquid. Cover and cook for seven minutes. Return the cabbage to the skillet and add the onion. Cover and cook for ten to 15 minutes or until the vegetables are crisp-tender.
Arrange the corned beef and vegetables on a warmed serving platter. Garnish with fresh parsley. Serve with horseradish cream sauce. (Malt vinegar is also good for the cabbage.)
(After cooking the 3 1/2-pound raw corned beef was enough for two servings plus some leftovers for a Reuben sandwich.)