Chicago goes hard for St. Patricks Day…

To be honest, I really don’t know why but St. Patties Day has always been a huge deal around these parts. We actually get two weekends to celebrate the day! I know right?

As you know, we have a river that is generally pretty nasty but once a year, it gets dyed green and looks downright radioactive. But apparently it isn’t bad for the environment Screen Shot 2017-03-20 at 11.50.52 PM

(who said?).

Confession time: I am not much of a drinker and I don’t love large crowds of obnoxiously drunk hooligans and theres the fact that its still pretty cold in Chicago in March so, for me the parade is just something that happens here in Chicago without my participation.

But, the FOOD, now that is something I can get behind. My bestie in grammar middle school was a blue eyed lass whose parents still had the thickest of accents. It was with her family that I had blood sausage and Irish soda bread for the first time!

Corned Beef and Cabbage was still a ways off for me but now ten years later I think I have developed a pretty solid recipe for the dish!

What are you waiting for? Pour yourself a Guinnes and get started!

There are several different ways to prepare corned beed but I personally like to boil it.

In a large pot (6-8 quarts), place the corned beef in the center under an inch of water. Add the content of the spice packet to the water. Bring the water to a boil and reduce heat to a simmer.

Let simmer for 3 hours or until the meat is tender enough to poke with a fork. Remove from the pot and place onto a cutting board.

Slice 1/2 inch thick pieces across the grain. Set aside.

In a large, wide pot coat the pan with two tablespoons of olive oil. Add garlic. Then add one third of the sliced cabbage to the pan. Sprinkle with a little sea salt and stir to coat with the oil.

Spread the cabbage out evenly over the bottom of the pan and do not stir until it starts to brown.

If the heat is high enough, this will happen quickly. You want the burner hot enough to easily brown but not to burn. When the bottom of the cabbage has browned to your liking, use a spatula to lift it up and flip a few times to coat the cabbage in the seasoning.

Once the cabbage in the pan has browned on a few flips, add another third of the cabbage. Mix well, then spread out the cabbage and repeat. Add butter and vinegar to the pan for taste. Once the batch has cooked down, add the remaining cabbage.

Mix the corned beef and cabbage together in the same pan and while it sautés, stir and mix the two ingredients.

Once finished, serve with your favorite Irish libation!


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