Do you love corned beef and cabbage as much as we do?! We're going to let you in on a little Irish secret & share our corned beef recipe with you!
-Cook corned beef & spices in a Dutch oven or stockpot filled with water & simmer until fork tender (about 2 hours)
-Dice large carrots, quarter red bliss potatoes, add to pot and return to a boil, then let simmer until vegetables are tender (about 30 mins)
-Core and quarter green cabbage, add to pot and cook until cabbage is tender (about 15 mins)
-Remove contents of pot and reserve strained corned beef stock for sauce.
-Trim and slice meat against the grain.
Mustard Sauce (optional):
-Combine corned beef stock, dijon mustard, whole grain mustard and heavy cream in pot and simmer until thickened
Fun fact: The word "corn" comes from the German word "kurnam," which means "small seed". Salted beef started being called corned beef because of the large kernels of rock salt that was used to preserve it!
Here is a list of Briar Group locations that are serving corned beef specials for the holiday!
Brighton: Green Briar Pub
North Station: The Harp