As luck has it, you can make Corned Beef and Cabbage for St Patty’s Day. Irish Americans like to think we make it just like the IRISH across the pond. My recipe includes potatoes, turnips, celery, carrots and parsley. Finbar Donahue and Amy Kintyre, book characters, travel to Ireland in my book, Deadly Alliance, in search of the Rourke mafia.
- 7 quarts hot water
- 2 cups coarse pickling salt
- 1/4 cup dry mustard
- 2 tablespoons pickling spice (comes with the typical package)
- 10 cloves garlic, plus 10 cloves, crushed (probably not needed either)
- 1 teaspoon freshly ground pepper (ditto)
- 8 pounds beef brisket
- 2 ribs celery, quartered crosswise
- 2 onions, quartered
- 5 large red potatoes, halved
- 3 carrots, peeled and cut crosswise into thirds
- 3 parsnips, peeled and cut crosswise into thirds
- 3 turnips, peeled and quartered
- 1 head of cabbage, cut into 6 wedges
- In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickling spice, whole garlic cloves, and pepper; let cool. Add beef, and top with a plate to weigh it down and keep it submerged. Let soak in brining liquid for at least 3 days and up to 6 days in the refrigerator.
- Rinse brisket under cold water; place in a large pot with remaining crushed garlic cloves, celery, and onions. Add enough water to cover. Bring to a boil, skimming scum from surface. Cover pot, and let cook for 2 hours.
- Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage. Cover, and continue to cook until the meat and vegetables are tender, about 1 1/2 hours more.