St. Patrick's Day Recipe: Cider Corned Beef and Cabbage

Many generations ago (in the 1800’s) my Sioux great-great-great Grandmother met and married an Irishman who had hidden in an export ship to escape religious persecution in Dublin, Ireland. He and his bride raised a large family and combined their cooking knowledge and talents to the delight of their family and neighbors.

Years later, when members of this same family married partners of German descent, the recipes changed somewhat, but only for the better! Here is an offering straight from my family to yours:

The perfect Irish pair-up: Cider Corned Beef and Cabbage

Ingredients:
4 lb. corned beef brisket (do not rinse)

4 large carrots cut into large chunks

8 small onions, chopped into chunks

1 teaspoon powdered English mustard

2 teaspoons of Allspice

1 large sprig of fresh thyme and several parsley stalks tied together

1 large cabbage

1 quart of apple cider

3 large tart apples, cored and sliced into 12 pieces

Salt and Pepper to taste

1 1/2 Tablespoons of flour
1/2 cup of cold water

16 sm. potatoes, boiled in their skins until tender (not falling apart)

1 stick of butter, melted slowly with 1 Tablspoon of dried parsley

~~~~~~~~~~~~~~~~~~~~

1. Put the corned beef into a large pot with the carrots, onions, mustard powder, Allspice and herbs.

2. Cover with apple cider; bring to a boil and then lower heat and simmer, covered, for 1 hour. Skim fat from top as it rises.

3. Discard the outer leaves of the cabbage and cut into quarters or eighths. Put back in the pot and cook for another hour or two, until the meat and veggies are tender. Add the apple chunks in the last hour. Remove the tied herbs and discard.

Remove the meat and vegetables to a warm platter, covered, to keep warm.

4. Mix the flour and cold water well. Slowly pour the flour/water mixture into the cider pan juices and simmer for 5 minutes, stirring with a gravy whisk, until thickened.

5. Serve the corned beef cut into slices and surrounded by the carrots and onions, boiled potatoes with parsley-butter, and the corned beef cider gravy on the side.

Adding an Irish Soda Bread to this dinner will give you the perfect St. Patrick’s Day Feast!