Seasonal Pantry: How to cook your corned beef and hash
The last holiday of winter is just about upon us. Brisket is being corned, and somewhere someone is searching for their green food coloring, even though no one anywhere has ever said, “I love green beer.”
Like sweet potatoes with marshmallows or ambrosia salad, it's a tradition, like it or not.
Green beer aside, St. Patrick's Day has a lot in common with Thanksgiving, in that there are prescribed foods that we enjoy as much because we love the leftovers as much or maybe even more than the initial meal. Now is the time to cook twice as much corned beef so we can make corned beef hash, spring's equivalent of turkey soup.
Although corned beef is the most common St. Patrick's Day dish, it is far from the only one to be enjoyed on a holiday that has long been misunderstood. The day has become a time to celebrate some of the more obvious foods of Ireland, with potatoes, lamb, barley salmon, and soda bread with honey butter among the most common holiday foods.
You'll find recipes for Irish Lamb broth, Irish stew, classic Cheese Rabbit with several variations, colcannon, colcannon torte, potato soufflé, Shepherd's Pie, steak and kidney pie, several types of soda bread and Irish coffee jelly at “Eat This Now” at pantry.blogs.pressdemocrat.com.
St. Patrick did not rid Ireland of snakes; geography and climate make the northern country inhospitable to the cold-blooded creatures.
He is, however, credited with getting rid of them symbolically, in that he is said to have brought Christianity to the country, overshadowing Ireland's long history of paganism, which counts among its symbols the serpent, a representation of fertility, rebirth and immortality.
Although Christianity was on the rise and Paganism was already in decline, its practices outlawed, by the time of his birth in 385, St. Patrick is still widely credited with both bringing about this religious shift and with ridding the country of snakes.
It doesn't matter if it is true; it matters, simply, that we are celebrating together.
This extravaganza is inspired by and quite similar to the New England Boiled Dinner, which in turn resembles corned beef and cabbage, but with more root vegetables.
The most important element is the pot you use: Make sure it is big enough! If that's a problem, cook the corned beef as directed until it is fully tender, about 3 hours, and then transfer it a slow (200 to 225 degrees) oven while you prepare the vegetables. If you are not feeding a crowd, feel free to cut the recipe in half.
When you want leftovers for making corned beef hash, use the full amount of meat and potatoes but just half of the other vegetables.
Sonoma Boiled Dinner: Corned Beef and Cabbage with Leeks, Root Vegetables, & Horseradish Cream
Serves 8 to 10
7-8 pounds, approximately, raw brisket of corned beef
1 pound salt pork or slab bacon, cut into small dice
2 teaspoons black peppercorns
3 whole small dried chiles or 1 teaspoon red pepper flakes
1 bay leaf
2 thyme sprigs
3 Italian parsley sprigs
8-10 medium beets
3 onions, peeled and cut in quarters
4 leeks, white and pale green parts only, thoroughly cleaned and cut into 3-inch lengths
4 carrots, peeled and cut into 3-inch diagonal pieces
4 parsnips, peeled and cut into 3-inch diagonal pieces
4 turnips, trimmed and quartered
3 pounds very small potatoes (fingerlings, new red, or creamers), scrubbed
5 pounds cabbage, cored and cut into 2-inch wedges
3/4 cup heavy cream or creme fraiche
4 tablespoons prepared horseradish
2 teaspoons brined green peppercorns, crushed, optional
- Kosher salt
- Black pepper in a mill
3 tablespoons minced fresh Italian parsley
Rinse the corned beef under cool tap water. Set it in a large pot, add the salt pork or bacon, the peppercorns, chiles, bay leaf, thyme sprigs, parsley sprigs, half the onions and enough water to come about 4 inches above the brisket.
Bring to a full boil over high heat, reduce the heat to low and use a large shallow spoon to skim off the foam and other impurities that rise to the surface.
Cover the pot, setting the lid slightly off center so that it is not a tight fit. Simmer gently for 2 1/2 hours or until the meat is very tender.
While the meat cooks, prepare the beets. Trim 8 to 10 medium beets, put them in a bowl, and drizzle with a bit of olive oil. Turn the beets so they are evenly coated. Cook in a toaster oven or standard oven set to 375 degrees until the beets are tender when pierced with a bamboo skewer.
Remove from the oven, let cool slightly, and use your fingers to peel the beets. Cut into wedges, set in a small oven proof container, and set aside.
Uncover the meat and, using a slotted spoon, remove and discard the onions and herb sprigs. Add the leeks, carrots, parsnips, and turnips and simmer, partially covered, for 30 minutes. Add the potatoes and simmer until they are almost tender, about 20 minutes.
UPDATED: Please read and follow our commenting policy: