With St. Patrick's Day quickly on its way, I enjoy cooking this dish for friends and family. This peasant dish is welcome in our house all year long.
As background, corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.
1 corned beef brisket
1 large head cabbage (preferably savoy)
6 cloves garlic, whole peeled
2 bay leaves
1 pound carrots, peeled
6 large potatoes
1 stalk celery, thinly sliced
3 whole cloves
1/2 tsp Old Bay seasoning
1/4 tsp black pepper, ground
Wash brisket. Make small X slits in the meat and insert garlic and cloves pieces.
Place the meat into a stockpot (at least 8 quarts). Cover the meat with water. Add bay leaves, peppercorns, Old Bay, 2 carrots and sliced celery. Bring to a boil, skim off foam and reduce heat to a simmer. Simmer 2-3 hours, or until meat is nearly tender.
Meanwhile, prepare vegetables. Quarter the cabbage, peel potatoes, carrots, turnips and parsnips. Slice vegetables into 2 inch chunks.
During last half hour, add remaining vegetables and cook until tender.
Drain and serve.
Needless to say, I'm handing you no blarney. This is a great meal to serve to the family.