Corned-Beef & Mustard-Pepper Potatoes

Plated Corned-Beef & Mustard-Pepper Potatoes

Aye lads and lassies, here at the CTK we wrap our annual St. Patrick’s Day celebration with a truly Gaeilge – Meiriceánaigh (Irish-American) dish.  As Irish immigrants entered the United States, in Boston and New York, they brought their traditional dishes with them, many of which were focused around pork as such was cheap in Ireland.  Bacon, Irish or Canadian, was more expensive in the US and as the Irish immigrants socialized with other immigrant groups they were introduced to less pricey cuts of meat, such as beef.  Cured and cooked in much the same way as Irish bacon, corned-beef was seen as a tasty and cheaper alternative.  Though the potato was certainly being used, cabbage was seen as a cheaper alternative and cooked in the same pot, these Irish immigrants found a tasty and cost effective way to feed their families.

We at the CTK continue the concept of twisting traditions by adding our head Chicken Thief’s alternative recipe of this great dish.  Incorporating American and Mediterranean influences, we offer this tasty alternative certainly to add to the heartiness of your celebratory dinner.  Want tasty leftovers? This recipe provides plenty for two.  Want to feed your family of four, your dead on with this recipe.  Have a larger family, increase the ingredient quantities and get to tasting.

Corned-Beef Ingredients:

  • 2 qty 3 to 4 pound corned-beef briskets, flat cut or point cut & spice package
  • 1/2 of medium sweet onion, quartered and separated
  • 4 to 6 smashed garlic cloves
  • 4 to 6 fresh basil leaves sliced into strips
  • 1 tsp of dried mustard
  • 1 tsp of smoked paprika
  • Kosher salt and cracked black pepper
  • 1.25 cups of balsamic vinegar
  • 1.25 heads of green cabbage, rinsed and quartered
  • 1 medium sweet onion sliced into rings
  • EVOO

Mustard-Pepper Potato Ingredients:

  • 2 to 3 lbs red potatoes, washed, peeled slightly to remove blemishes
  • 1 leek, washed and sliced
  • 1/2 medium sweet onion chopped
  • 3 to 4 scallions washed, and chopped
  • 2 medium shallots, 1 sliced and 1 diced small
  • 4 to 6 smashed and minced garlic cloves
  • 4 to 5 carrots, washed and sliced
  • 3 tsp of dried mustard
  • 2 tsp of smoked paprika
  • 6 leaves of fresh basil sliced
  • 3 tsp of cracked black pepper
  • Kosher salt
  • 1 to 2 sprigs of fresh chopped flat leaf parsley
  • 1.5 cups of beef broth
  • 1/2 cup of corned-beef broth
  • 1 stick unsalted butter
  • 3.5 tbsp of all purpose flour

Corned-Beef Directions:  

Corned-beef ready for a low & slow cook
  1. Pre-heat your oven to 170 degrees, setting the racks to fit your cooking pot or roasting pan.
  2. Remove the corned-beef from its packaging, rinse well, and set in sturdy pot or roasting pan (we use a 7 quart hard-anodized aluminum dutch oven with lid). Hint- use a sturdy pot or pan, lesser grade material can be corroded during cooking.
  3. Cover the brisket(s) with warm water till 3/4 covered.
  4. Add balsamic vinegar, spices from the spice pack(s) that came with the corned-beef, the quartered 1/2 onion, garlic, basil, mustard, smoked paprika, and a pinch of salt and pepper.
  5. Cover and place the pot or pan in the oven for 24 hours
  6. When done, remove the corned-beef (keep warm) and transfer 250 ml or 1/5 cup of the corned-beef broth to a small lidded holding bowl, cover
  7. Transfer about 3/4 of the corned-beef broth to a 5 quart (or larger) stock pot
  8. Return the corned-beef brisket to the pot or pan, if there is not enough broth add a little water and balsamic vinegar (about 1/4 cup each), cover and return to the oven to keep warm
  9. Set the stock pot with the corned-beef broth on a large burner, add the quartered green cabbage separating the leaves as much as possible
  10. Bring the corned-beef broth to a soft boil, boil the cabbage for about 20 to 30 minutes until soft, keep warm
  11. While the cabbage cooks, to a medium saute pan heat 3 to 4 tbsp of EVOO and 2 tbsp of unsalted butter over medium heat
  12. Placed the sliced medium sweet onion into the saute pan with a 2 pinches of kosher salt and cracked black pepper, caramelize the onions over medium heat (about 5 to 6 minutes) and keep warm

Mustard-Peppered Potatoes Direction:

Potatoes are ready

About an hour and half before the corned-beef is done, begin preparing the potatoes

  1. To well salted water in a large stock pot add the red potatoes (whole) and soft boil for 20 minutes
  2. While the potatoes boil (about 15 minutes after they are started), in a large covered saute pan melt 4 tbsp of EVOO and 2 tbsp of unsalted butter over medium-low heat
  3. Add sliced leeks, chopped sweet onion, 1 sliced medium shallot, garlic and saute till the onions and leeks are translucent and soft (about 3 to 5 minutes)
  4. Add the chopped scallion and chopped carrots, cover and saute until the carrots are soft (about 5 minutes)
  5. When the potatoes are done and cooled, quarter each and add to the large saute pan carefully to not break up the potatoes
  6. Add a pinch or two of Kosher salt and cracked black pepper, a tbsp of EVOO, 1.5 tsp of mustard, and the basil, fold the spices into the potatoes-onions mixture, cover and reduce heat to low simmer
  7. To a small sauce pan melt 3.5 tbsp of unsalted butter over medium heat, add 3.5 tbsp of all purpose flour and cook (stirring continuously) for 2 minutes to make a rue
  8. Add 1.5 cups of beef broth and 0.5 cups of corned-beef broth to the rue, bring to a soft boil over medium heat and stir till the gravy thickens (about 5 to 10 minutes)
  9. To the gravy add the diced shallot, 1.5 tsp dried mustard, 2 tsp of smoked paprika, pinch of Kosher salt and black pepper, fold the spices into the gravy
  10. Once thicken, fold the gravy into the potato-onion mixture,  careful not to break up the potatoes, cook combined mixture another 10 minutes over medium-low heat till the gravy begins to bubble again

Plating Instructions:

  1. Place a bed of slightly drained cabbage on each serving dish
  2. Place 3 slices of corned-beef on top of the cabbage, topped with caramelized onions
  3. Drizzle a tbsp or two of the corned-beef broth over the corned-beef and cabbage
  4. Place a large ladle spoon of the root vegetable mixture on the plate opposite the corned-beef and cabbage, top with roughly chopped parsley
  5. Serve with warm soda bread or sour dough bread

Bain sult as dinnéar! (Enjoy Dinner – Irish Gaelic)