Making Corned Beef & Cabbage is a no-brainer. Seriously, over the last 30 or so St. Patrick's Day Dinners, I've faithfully bought a package of Corned Beef. I've simply read the directions on the package, that includes a seasoning packet. Per the directions, I always added potatoes, carrots and whatever vegetables sounded good. Sometimes I added beer to the water. How easy can it be? Then, one of my dear Food Bloggers, Cathy of "Wives With Knives" posted her mother's own recipe for Corned Beef & Cabbage. I love Cathy's photos, because they make me want to have a taste of whatever it is she's posted. I especially liked the way Cathy talked about how she spreads a mixture of brown sugar, Dijon, cloves and red wine vinegar on the brisket, before serving. Now, why hadn't I ever thought of that? Cathy uses a slow-cooker, and think that's a great idea. The problem is, when it's 1:00 in the afternoon, and I'm craving Corned Beef & Cabbage on a Sunday afternoon-- I had to improvise.
Cippollini onions! They're cute, and a bit sweeter than yellow onions. I peeled some carrots and quartered some red potatoes, and of course I quartered a head of green cabbage.
Glazed Meatloaf recipe. I used brown sugar, cider vinegar, Dijon mustard and ketchup.
I love the taste of this glaze! I placed the brisket into the oven, and began cooking the carrots, onion and potatoes until fork tender (about 20 minutes.) I wanted to broil the glaze, at the very end, for a minute or two, but I had bread baking at the same time (I wish I had two ovens at times like this.)
In the last five minutes of cooking, I stacked the cabbage onto the vegetables and liquid, put a lid on it and let it steam.
The brisket was ready to be sliced, and it looked very juicy...
I'm on a glaze kick, if you haven't noticed!
Dinner is served!
TASTING NOTES: The glaze is a wonderful alternative to either a horseradish or mustard sauce. My boys don't like horseradish (though, I do). I like to splash a little cider vinegar on my cabbage, and the glaze has the perfect balance of sweet, tangy and a slight tomato flavor. In retrospect, I wish I had added tossed the potatoes and carrots with butter- but, I'm trying to cut some calories wherever I can. Then again, there's always room for a glass of cold Harp Beer to wash this down.
Cathy, thanks for inspiring me to add a little more pizazz to corned beef, with a glaze by posting your lovely recipe idea. A printable version of how I made this is at the bottom of this post.
Irish Soda bread goes nicely with this dinner, too.
If you don't care for Corned Beef & Cabbage, then this Easy Shepherd's Pie might just do the trick!
Happy St. Patrick's Day!