St. Patrick’s Day will be here in a few days. But I couldn’t wait wait to have Corned Beef with Cabbage before it came, so here it is.
This dish reminded me of Nilagang Baka and I always cooked it the Filipino-way, boiling it with onion and black peppercorn till it was falling apart. Then adding in the potatoes and cabbage.
When it came time to eating, I grimaced when Spouse slathered the meat with brown mustard. I persisted in having some steamed rice to go with my corned beef and cabbage and Spouse even tried that. Although, he did insist on saving a few slices for a Reuben.
Old habits are hard to break, but when it comes to food, I’ve been known to try almost everything. After a few years of cooking this dish, I’ve conceded and now cook and eat it the American way.
Corned Beef with Cabbage and Potatoes:
1-1.5 lbs. corned beef brisket
1 large baking potato
4 carrots, peeled and cut in 1 in. slices
1 yellow onion, rough-diced
3 c. water
Place the corned beef in a heavy stock pot and add enough water to cover it about an inch. Bring to a boil and allow to simmer on low for 2.5 to 3.5 hours. Don’t touch the meat while it’s simmering to avoid breaking it up. Add potato and carrots. Cook till almost done, 15-20 minutes.
Add onions and cabbage and simmer until done, about 8 minutes. Transfer vegetables on a serving dish. Move the beef to a cutting board and allow to cool about 5 minutes. Slice thinly and transfer to your dish. Serve with Dijon mustard.