St Patrick’s Day Recipe: Hops Corned Beef with Cabbage
It does not get more St. Patrick’s Day than Corned Beef with Cabbage! I am posting this one a few days early, like the rest of the recipes, so that you have to time to hit the grocery store before Monday night.
This is a great family style dish, but I am sure that you could serve it to guests if you were throwing a party this weekend.
Hops Corned Beef with Cabbage
3 cups Rave Review!™ Original Culinary Hops™
2 tbsp. dark brown sugar
3 ½ lb. brisket, rinsed well and patted dry
1 tbsp. pickling spice
1 head garlic, halved
1 head cabbage, cut into 8 wedges
2 tbsp. vegetable oil
4 carrots, cut into ¾-inch chunks
1 lb. red potatoes, cut into ¾-inch chunks
2 tbsp. minced fresh parsley
Preheat oven to 300 degrees. In a large pot, whisk together the Culinary Hops and the brown sugar.
Add the brisket, it should almost be completely covered by liquid. Add the pickling spice, onion and the garlic. Bring to a simmer, uncovered. Cover and place in oven to roast for 4-6 hours or until internal temperature reaches 145 degrees, turning once halfway. Remove from oven. Spoon out 2 cups of the braising liquid. In a separate large pot, heat oil on medium-high heat, coating the pan evenly. Add the cabbage, carrots and potatoes and brown, about 3-4 minutes per side. Add the reserved braising liquid, bring to a simmer and cover. Turn the heat to low and let cook for 10-15 minutes. Use tongs to carefully remove the cabbage and reserve. Continue cooking the carrots and potatoes another 5 minutes or until cooked through. Sprinkle with parsley and plate out with the cabbage. Slice the corned beef and serve with the cabbage and vegetables. Pour a bit of the remaining braising liquid over the corned beef just before serving.