Just as I am a writer and an artist, so too do I have a passion for food. Everything to do with food -- reading about it, shopping for it, cooking it. And, of course, eating it.
I store my recipes on the web, making it easy to share. After all, food is all about sharing! You'll find a link to my online cookbook at my new blog:
And here’s one of my favourite recipes, an original I created myself. I hope your family enjoys it as much as mine does.
Lennie's Corned Beef Dinner
I’ve been cooking corned beef dinners for years, but I always used to change up how I made the meal.
But a few years ago, on St. Patrick’s Day when corned beef is a necessity for dinner, I finally forced myself to write down what I was doing so the meal could finally be replicated exactly how I like it.. Don’t let the length of the instructions put you off; this is one of the easiest meals you’ll ever prepare.
6 generous servings
1 3-pound corned beef brisket
1 cabbage
2 large onions
1-1/2 lbs small red potatoes (the smallest you can find)
4 carrots
2 parsnips
1 rutabaga (or yellow turnip, as you might call it), as big or small as you want
3 cups unsweetened apple juice
1/2 cup light brown sugar
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
Don’t be too fussed on the measurements. If you want to eyeball everything, it’ll still work out just fine.
When you’re ready to start cooking, get out your biggest pot. Now put that one back and get a bigger one. Really.
Your corned beef will likely have come in a plastic casing, possibly in a bit of liquid with spices surrounding it (which has been my experience), or even perhaps with the spices in a separate packet. I’ve never actually been a witness to this separate package of spices, but I’ve been told by people I trust that it happens, so I’m taking their word for it. Remove the corned beef from the plastic and put it into the pot, with the spices (removed from their plastic pouch, if that’s how yours was packaged).
Pour about 3 cups of apple juice over the corned beef, then add enough cold water to completely cover the meat. Add 1/2 cup brown sugar (tightly packing it into the measuring cup isn’t necessary) to the liquid, along with the mustard seeds. Turn the heat under the pot to high and bring to a boil.
When the liquid comes to a boil, skim off any scum. You’re not going to get it all, so don’t stress out about standing over your pot, metal spoon in hand, trying to corral every last bit of foam. It’s not going to happen.
When you’ve removed most of the scum, turn the heat way down, put the lid on the pot, and simmer for two hours.
While the meat is simmering, prepare the veggies.
Cut some wedges off your cabbage. I never use the whole thing unless I've bought a very small cabbage, so don’t feel you have to use it all. Peel some carrots and cut into chunks; peel some parsnips and do likewise.
A word about parsnips. Please try them. They’re not yucky, really they’re not. If you’ll just try them, I know you’ll enjoy them. Trust me on this.
Now peel a couple of onions but leave the root end on; cut in half, through the root end, then in half again, through the root end -- in an ideal world, this prevents the wedges from coming apart while they’re cooking. But this is reality, so don't be surprised if some of them do not stay in perfect segments despite your effort.
Get someone strong to cut the rutabaga in half, then in half again. You’ll need a sharp knife to peel it. Cut it into chunks, not too big (just under an inch or so is fine). I use about three-quarters of the rutabaga, but if you want to use the whole thing, go for it. Or, use less if you want. Whatever floats your boat.
Don't do anything to the potatoes but rinse them to get off any dirt.
Wait for the two hours to be up.
When your timer dings, add all the veggies except the cabbage into the pot and turn the heat back up to high. I add the kosher salt and black pepper at this point, too. If you have to add more liquid (you likely won't), add half apple juice and half water. When the liquid comes back to a boil, turn it down to a simmer, put the lid back on, and cook for 15 minutes. When that time is up, remove lid and set it aside; you won't need it anymore.
Add cabbage to pot, curse if liquid in pot overflows (I told you to use a bigger pot, you know), then turn heat back up to high. When liquid comes to a boil, turn heat back down to a simmer and let cook until all the veggies are done to your liking. I don't know how soft you like your turnip, cabbage, etc, but mine usually takes approximately 20 to 25 minutes to cook after I add the cabbage.
When done, fish out corned beef and put on a chopping board. Set aside for the moment.
Then, using a slotted spoon, get the veggies and arrange attractively on a serving platter so your in-laws will be impressed. You did invite them for dinner, didn’t you? Next, carve up the meat and place on another platter.
Make sure salt, pepper and butter are on the table, along with an assortment of mustards. Realize you forgot to make the soda bread.
And serve.
