Here's my take (which we eat on days other than St. Patrick's Day). Enjoy it with a side of Colcannon!
You will need:
3-4 lbs corned beef (with the fat untrimmed)
1.5 lbs potatoes, cubed
1 lb baby carrots
Half head of cabbage, sliced into ribbons
1 large onion, diced
2/3 full stalk of celery (about 6 ribs), diced
2 tbsp olive oil
Seasonings (salt, pepper, Montreal steak seasoning, peppercorn blend)
1 bottle of Guinness (approximately 12 oz)
2 tbsp cornstarch
Large, cast iron Dutch oven
Season the beef to taste. My preference is salt, pepper, and Montreal.
In a large, cast iron Dutch oven , heat the oil and sweat the onions and celery for approximately 5 minutes.
If needed, slice the beef so that it fits the pot, fat down. (For the above slab, I cut it into thirds and filled the bottom of the DO.)
Layer over the carrots and potatoes. Finish with the cabbage. Pour the Guinness over SLOWLY (be careful to not spill it, since it will try to sit on the cabbage).
DO NOT STIR. Put the top on the oven and reduce the heat to low (2 on the electric range). Leave it alone! Don't check it! Don't touch it! Let it cook, unimpeded, for 4 hours. Turn the heat off but keep covered; it will continue to cook, courtesy of the cast iron. Leave it on the burner for an hour.
Plate it by covering the bottom of the plate with cabbage, piling the sliced corned beef in the center, and surrounding the plate with your root vegetables .
To make the gravy, pull out about a cup and a half of liquid from the pot (include onions and celery if desired) and place in a pan over high heat. Pull another quarter cup of liquid and whisk in the cornstarch, then add the dissolved mixture into your pan, whisking rapidly. Bring to a boil and whisk for 3-5 minutes, until thickened.
Best served with colcannon and soda bread, with gravy drizzled over the top. Enjoy this tradition with a pint of Guinnes , and be grateful for time with good foo , good friends, and amazing family!
☘ Happy St. Patrick's Day! ☘
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