Corned beef just flies off the grocery-store shelves this time
of year. I always get more than we can consume at one meal so there
will be leftovers. I think I enjoy the leftover corned beef more than I
do the first time around. I used to wait until mid-March to buy the
meat, but since it is available all year round, why wait? And if you
would rather try something different, you can always cook a good Irish
stew, using lamb. Here is a recipe for oven-roasted corned beef and one
for an Irish lamb stew.
Irish stew from County Cork
- 8 small lamb chops
- Salt and pepper, to taste
- 1 tbsp. vegetable oil
- Parsley, bay leaves, peppercorns, thyme and rosemary
- 1 pound potatoes (red ones work well)
- 2 cups green cabbage, finely shredded
- 1 medium onion, chopped
- 1 large leek (white part only), sliced thin
- 12 small boiling onions
- 1 1/2 cups celery, diced
- 1 1/2 cups peas
- Chopped fresh parsley
- Season chops with salt and pepper. Heat oil in saucepan wide enough to
hold all chops in a single layer. Brown on both sides. Spoon off any
melted fat and add enough water to cover chops. Bring to a boil and add
parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer.
- Meanwhile,
peel potatoes and shape into bite-sized rounds (If using red or new
potatoes, you don't need to peel). Chop trimmings from potatoes into
small pieces (Note: I am not sure I would do this, but it all depends
on the potatoes and whether or not they have been treated with any
anti-sprouting agents).
- Add potatoes,
trimmings, cabbage, onion, well-rinsed leek, boiling onions and celery
to chops and liquid. Simmer 20 minutes then add peas. Add a little more
water if needed during cooking. Simmer 10 minutes more or until
potatoes are tender. Correct seasonings, if necessary. Garnish with
parsley and serve. Makes 4 servings.
Oven roasted corned beef
If you prefer the boiled dinner version, instructions are on the packages of corned beef.
- Preheat the oven to 450 and move the racks so there is enough room for
the roasting pan with the beef in it. Next, take the corned beef out of
the package and place it on the rack in the roasting pan. Put 2 to 3
inches of water into the bottom of the pan. Once the oven has reached
500 degrees, turn it down to 375 and put the corned beef in.
- Using a digital thermometer with a detachable probe is going to be your
best bet for hitting the right temperature. The tip of the probe is
where the reading is taken, so make sure that the tip is in the middle
of the beef. The temperature you are looking for is 125 degrees. A
4-lb. brisket takes just over 2 hours to cook to 125 in a 375-degree
oven. Check it after an hour, and you may need to add more water from
time to time.
- This step is an extra
option for people who like glazes on corned beef. If you are a purist
and would prefer to cook it with no glaze, just continue step 2 until
the corned beef reaches an internal temperature of 150 degrees. A good
glaze recipe is:
- 1 cup apricot jelly
- 1 tsp. dry mustard
- 1 tsp. ground cloves
- 1/2 tsp. cinnamon.
The
trick with this wet glaze is to put it on in two applications. This way
less will melt off and fall into the bottom of the pan. Put the glazed
corned beef back into the oven and cook for another 15 minutes. Then
take it out and reapply the glaze.
- Once you have applied the second coat of glaze, cook it in the oven
until it reaches an internal temperature of 150 to 160. Take it out of
the oven, and let it rest 15 to 20 minutes before you cut into it. When
you do cut the corned beef, make sure to cut the slices thinly and to
cut against the grain. There are two things commonly served with corned
beef: mustard and horseradish. The best is a spicy mustard that has a
horseradish-like kick to it.
