Video:Corned Beef and Cabbagewith Heidi Dehncke-Fisher
Corned beef and cabbage, also known as boiled dinner, is a favorite on holidays like St. Patrick's Day. See how this tasty dish is prepared.See Transcript
Transcript:Corned Beef and CabbageHi, I'm Heidi Dehncke-Fisher, and welcome to About.com Food.
Corned Beef and Cabbage OriginsWhile there has been some debate over how much corned beef was actually eaten by most rural Irish (they couldnt afford the salt that cured it), the roots of this dish are traced to the emerald isle and enjoy mass popularity in the US, especially in March on St. Patrick's day.
Corned Beef and Cabbage IngredientsTo make my version of corned beef and cabbage, you will need:
- 3 1/2-4 pounds of corned beef brisket
- 14 small new potatoes cut in half
- 6 carrots cut into chunks
- 1 stalk of celery, chopped
- 1 red onion chopped coarsely
- 1 tbsp whole pepper corns
- 2 bay leaves
- 1 large head of cabbage cut into wedges
- 1 red delicious apple, chopped
- 1 summer yellow squash, sliced
Cook the Corned BeefUse a large stew pot or Dutch oven to cook the entire dish. Fill the pot with enough water to cover the piece of brisket. Add the peppercorn and bay leaves to enhance the flavor then raise the heat to high so the water boils. Once you have reached boiling – reduce the heat to a simmer and cook the meat for three hours or until its gotten tender.
Add Ingredients to PotThis dish is pretty simple – because all you have to do now is add the rest of your ingredients. Add your potatoes, carrots, celery, onion, apple and cabbage wedges and let it simmer for another 20-30 minutes. (You can add 1 1/2 extra cups of water if needed to cook the vegetables).
Cut the Corned BeefHot corned beef can be difficult to cut, so make sure to cut it across the grain. It gets a lot easier when its cooled a bit.
Serve Your Corned Beef and CabbageOnce you've dished up your plate, you can use some mustard or horse-radish sauce as a flavor enhancement on the meat.
Thanks for watching. To learn more visit us on the Web at food.about.com.