This is one of those things that is easy to make, but getting the beef tender while keeping the cabbage from getting sloppy and mushy is a little bit of a trick. One of my very favorite memories is dinner with our friends Alan and Susan several years ago on St. Patrick’s day. Susan did the almost impossible: She made Corned Beef and cabbage perfectly: the meat was so tender! And the cabbage was bright green and just slightly crispy. It was a memorable dinner for all the right reasons. Good friends. Good food.
CORNED BEEF AND CABBAGE
1 pkg. corned beef (available in grocery stores in March complete with seasoning bag)
1 bottle beer, such as Guinness
1 tsp. each dry mustard and garlic
1/2 cup strong beef broth
1 bay leaf
1 sliced onion
1 large head cabbage, chopped
Place all ingredients except cabbage in pot. Secure lid and set on high pressure for 70 minutes (this is a lot for a pressure cooker, but the meat needs it). When the time is up and the pressure is down, check the meat for tenderness. If you don’t think it’s tender enough, cook 10 or 15 more minutes. (Some people like the meat sliced and slightly firm). Add the chopped cabbage and cook under pressure about 6-10 minutes. Unfortunately, this is one of those dishes you might have to do a couple of times to do it right. I like the cabbage slightly crispy. 10 minutes in a pressure cooker can be a long time. But the cabbage is delicious anyway, even if it’s mushy!!
NOTE IF YOU DON’T HAVE A PRESSURE COOKER: This can be done in a crockpot for at least 8 hours on high (put the cabbage in the last hour). Another way is on the stove in a pot covered on simmer for about 3 hours. Again, adding the cabbage toward the end.
Google recipes for this. There are MANY. You can even add potatoes and carrots to make a really complete dinner. Happy St. Pat’s Day!!!