Corned Beef and Cabbage
Corned beef and cabbage is one of our New Years day traditions, but this dish is often prepared in New Orleans to celebrate St. Patricks day. You might be familiar with New Orleans Mardi Gras parade float riders tossing trinkets, but for St Patrick Day parades float riders toss cabbage and other vegetables. Gather your vegetable throws and make yourself a steaming pot of corned beef and cabbage.You’ll slow cook the dish throughout the day until the corned beef is fork tender. According to Southern folklore, this dish will bring prosperity and good luck throughout the year ahead.
Corned Beef and Cabbage
Servings: 6
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3 tablespoons olive oil
One 3-3 ½ pound corned beef brisket with seasoning packet
2 teaspoons black pepper
1 16-ounce package mini carrots
3 cups large onion, coarsely chopped
2 cups celery, cut into ½-inch slices
3 tablespoons garlic, coarsely chopped
3 bay leaves
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Zatarain’s concentrated shrimp and crab boil
2 15-ounce cans whole white potatoes, drained
12-ounce package frozen corn, thawed (about 2 cups)
2 lbs. green cabbage, cored and cut into 6 equal wedges
Optional for serving: corn bread
1. Heat the olive oil on medium high heat in a 9-quart Dutch oven.
2. Reserve the seasoning packet from the corned beef package. Set the roast in the pot, and cook until both sides are browned, about 5 minutes per side.
3. Add enough water to cover the corned beef, about 14 cups. Add the seasoning packets that came inside the corned beef packages. Add the carrots, onion, celery, garlic, bay leaves, Italian seasoning, garlic powder, onion powder, and the shrimp and crab boil. Bring to a rolling boil and adjust the heat to maintain a gentle boil that doesn’t overflow the pot. Boil, covered, turning the beef every 30 minutes until the beef is tender, about 3 ½ hours.
4. Add the potatoes and corn to the liquid in the pot and stir to combine. Arrange the cabbage wedges in the liquid, cut side down. It’s fine if the cabbage is not completely submerged in the liquid. As it cooks it will wilt into the liquid. Bring to a boil and immediately reduce to a simmer. Simmer, uncovered, until the cabbage is tender, about 30 minutes.
5. Remove the beef, slice and serve warm over the vegetables and broth.
