An Irish friend of mine once said that the only thing the Irish can cook is boiled beef and potatoes. That was said to me 30 years ago, but today with home cooks and chefs stretching the boundaries of ethnic cuisine, I don’t believe the statement about the Irish holds true anymore.
With St. Patrick’s Day approaching fast, here’s my gourmet twist on the traditional corned beef.
Stick with tradition and add steamed cabbage (cooked in the same water as the beef after it has been removed) but don’t cook it to mush. Season it with freshly ground pepper and balsamic vinegar. Add mashed or parsley red potatoes, some hearty rye bread with grainy mustard, and you have traditional Irish fare with flair.
Wine pairing: If beer is not your go-to drink then a Pinot Noir will go well with the corned beef. After the main course, there’s the option of some fine Irish whiskey in a low-ball glass, a mug of Irish coffee, or a bit of Bailey’s Irish Cream. Did I mention Bailey’s Irish Cream is also good over ice cream?
The Irish can cook! So there, my Irish friend! Sláinte!
Kelley Korned [sic] Beef
- 3-5 pound corned beef brisket
- 1/2 cup grainy mustard
- 1/2 cup orange marmalade
- 1/2 cup brown sugar
Buy a corned beef brisket with seasoning packet and cook according to directions. Usually this means boiling the beef in water for one hour per pound. When finished cooking remove from the water and put in baking dish.
Preheat oven to 350 degrees. Mix mustard, orange marmalade and brown sugar together and spread over corned beef. (If you need more glaze, use equal parts of the three ingredients.) Bake at 350 degrees for 30 minutes. Serve sliced hot or at room temperature.