Turns out I was wrong on both counts–lots and lots of Americans eat corned beef and cabbage on St. Patrick’s Day and it’s not an Irish meal–corned beef is actually more traditionally Jewish (while the cabbage and potatoes are more Irish). But. Back in the day when Jews and the Irish were both poor and despised immigrants, they lived together in big cities and, in many ways, their cultures became enmeshed. Which I think is really kind of cool…I mean, one of the reasons why Sara and I love this gig so much is the way that food brings people together. Corned beef and cabbage is still one of my favorite meals and I make it a few times a year, even when it’s not St. Patrick’s Day. You can slice OR shred it (I show it both ways in the photos here). You can also cook the vegetables in a pressure cooker, as directed, OR pop them in a 400 degree oven for about 30 minutes (I show both photos of both of those as well, too!) To make the beef, you’re going to need a flat cut corned beef roast (make sure it’s a flat cut–while it’s still pretty fatty, it’s not as fatty as a point cut), the seasoning packet that’s included with the roast, some murky apple cider vinegar (like Bragg’s), garlic, and some braising liquid. You can use water or, if you’re cool with cooking with beer, you can use a bottle of beer and then top it off with water until the roast is covered. Cut open the package over the sink and drain the excess liquid (there’s usually quite a lot). Place the brisket in the bottom of the crockpot. Add smashed garlic, the contents of the seasoning packet, apple cider vinegar, and enough liquid to cover the roast. Cook on high for 6-8 hours. For the veggies, you’ll need half a head of cabbage, 4 carrots, a small onion, and a 1 1/2 pound bag of very small baby or fingerling potatoes. To prepare the vegetables in an electric pressure cooker (this is our favorite), place the prepared veggies in the pot of the pressure cooker and add 1 cup chicken broth. Use the manual setting for 8 minutes, then use the quick release. While the vegetables are cooking, whisk together some apple cider vinegar, olive oil (I use our bacon olive oil), and Creole or mild coarse grain mustard. (If you aren’t using a pressure cooker, steam them in the chicken broth on the stovetop or microwave). To serve, drain the vegetables and toss in the vinegar/oil/mustard mixture. Season with salt and pepper to taste. Remove the meat from the crockpot and remove any very fatty pieces that are still attached. Slice or shred. Serve immediately with the vegetables. Makes 6-8 servings.
