With a name like Mulligan, we're expected to be party central for St. Patricks Day. Unfortunately, this year we've all been sick - so no parties for us. But, that didn't stop us from having a Corned Beef and Cabbage feast for dinner on Saturday. We'll have the left overs on Tuesday - St. Patricks Day. Of course, I've heard that if you offered a person from Ireland this meal - they wouldn't know what you were talking about. It is totally an American invention. And, I'd say a good one at that!
1 Corned Beef
1 head cabbage
Remove the corned beef from the wrapper. Rinse well under cold water. Keep the packet of seasoning mix. Or, if the seasoning is already on the corned beef (as mine was this year) be careful not to wash it all off when rinsing the meat.
Place the corned beef in a large pot and cover with water. Put the cover on and bring to a boil. Once the water is boiling, reduce heat, and place lid ajar on the pot. Cook for approximately 3 hours. You want the beef to be very tender.
When the beef is cooked, remove from the pot, but don’t throw the water out. Cut the cabbage into 4ths (or 6ths, depending upon the size). Keep the core in the cabbage. With the water simmering, drop the cabbage pieces into the water. Cook for approximately 3 – 5 depending upon how crisp you like your cabbage.
Serve the corned beef and cabbage with some steamed carrots and mashed potatoes. This year I used red potatoes, kept the skin on them, and added garlic cloves to the water as they were boiling. Delicious Garlic Red Mashed Potatoes. Yum!