Due to busy schedules over the next few weeks, our St. Patrick's Day dinner had to come a little sooner this year, and that was fine with me! I'll confess that I have never made corned beef and cabbage before, but I can assure you, I will be making it again!
Truth be told, Corned Beef and Cabbage is about as authentically Irish as a McDonald's Shamrock Shake, but there is a story behind it. Traditional St. Patrick's Day fare in Ireland may include beef stew and soda bread but it wasn't until the Irish immigrants arrived in America that the tradition of corned beef and cabbage began, simply because these foods were less expensive.
Irish Soda Bread is definitely authentic, and for anyone not great at baking, it's super easy! I used a recipe that did not require any kneading or proofing, so it literally went from mixing bowl to floured surface....
...to a parchment lined baking sheet....
...to the counter to cool (notice the softened butter "waiting anxiously" in the background? (Yes, that was a Wheel of Fortune reference for those of you in the know.)
Then it was time to make the star of the night. You can save hours by buying a packaged corned beef brisket. Most of the work has already been done. You simply place it into a large roasting dish, sprinkle on the included seasoning packet, and add any other flavors that you like (I added freshly ground black pepper).
After 4 hours in the oven, it was time to rest the meat, slice it up, and serve with the cabbage which I cut into wedges, browned in a cast iron skillet to get some color, and then baked on a rack over a pool of Guinness! Once finished, I drizzled over a sweet and thick balsamic glaze, which I made by reducing a cup of balsamic vinegar and some sugar until it became a syrupy consistency. Perfection.
This meal screamed for a potato, but instead of making mashed or roasted potatoes, I started the dinner with an amazing Baked Potato Soup. I threw four baking potatoes into the oven while the corned beef cooked and after an hour, they were soft enough to peel, and make the soup. I started with some scallions and garlic in bacon fat, followed by chicken stock, half and half, and three of the potatoes. I used my immersion blender to get it smooth and velvety, and then I added the last potato so it would have some texture. After heavily seasoning with salt and pepper, I served with a handful of shredded cheddar, crispy bacon, scallions, and a drizzle of olive oil.
(I was very happy with my table setting!)
To finish the night, my friend Kristen made a whiskey chocolate cake so I whipped up some homemade Shamrock Shakes to wash it down! Vanilla ice cream, milk, a drop of peppermint extract, and a few drops of green food coloring. You could even add some Irish whiskey. Maybe I did, maybe I didn't!
Finally every good meal needs a fun beverage, so here is my St. Patrick's Day contribution - I call it the Bloody Leprechaun.
Erin go bragh! (Ireland till the end of time)
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