There is some debate about just how Irish corned beef and cabbage truly is, whether or not bacon would properly be more traditional. My tradition is, if it’s St Patrick’s, your dinner debate is the choice between Lamb Stew or Corned Beef and Cabbage.
Another name for Corned Beef and Cabbage is Boiled Dinner, which makes it more New England, which is also fine by me.
OLD SOD BOILED DINNER, NEW ENGLAND STYLE
8 good sized fist sized spuds, peeled and quartered (are you saving the peel enough for broth? Use an extra)
4 turnips, peeled and cut to the same size as the potato pieces
2 large onions, peeled and quartered
1 small (2-3 pound) corned beef brisket
5 cups water (if you use a 12 ounce bottle of beer for 1 ½ cups of the water, it doesn’t make it worse, if you take my meaning. If you’d rather save the beer for your glass with the meal that works, too.)
1 small head of cabbage, cut into 6 or 8 wedges
- Combine the potatoes, turnip and onions in the bottom of a 4 quart or larger slow cooker.
- Add the brisket, fat side up.
- Pour water over everything.
- Cook on LOW 10-11 hours or until the meat is tender.
- Remove cooked meat and vegetables, keep warm.
- Turn cooker to HIGH.
- Add cabbage wedges. Cover and cook on HIGH 20-30 minutes are until cabbage is done.
- Lift the cabbage out with a slotted spoon to join the rest of the dinner.
- Good with mustard and horseradish.
- Leftovers make great hash.
Adapted from Mable and Gar Hoffman. Mable Hoffman’s All-New Crockery Favorites. Bantam Books: 1993. p. 95.