St. Patrick’s Day is around the corner, and everyone needs to know how to make corned beef and cabbage. My mom would serve ours growing up with a parsley sauce. It’s just too good, and you must try it.
Stuart’s Corned Beef and Cabbage
3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
1 tablespoon pickling spice
1 head garlic, halved
1/2 onion, peeled
1 cup chicken broth
12 organic carrots, peeled, stems on
12 baby red potatoes, halved
1 head cabbage, shredded
2 tablespoons olive oil
4 oz unsalted butter
1/2 cup flour
2 cups milk
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
In a large dutch oven, place brisket with water, fill to about 3 inches over the brisket, add pickling spice and onion, bring to a simmer for 2 1/2 hours.
To make the sauce: While brisket is cooking, add butter to a saucepan over a medium heat until melted, whisk in flour, add milk and bring to a simmer until sauce begins to thicken, about 10 minutes. Add parsley, salt and pepper. Cover, with some wax paper pressing down on the sauce, so as not to form a skin. Reheat when ready to serve.
At about 2 hours, add the chicken stock and simmer for the final 30 minutes.
Remove brisket from water, set aside and keep warm.
Add potatoes and carrots to the brisket water and simmer for 10 minutes, or until vegetables are tender but not falling apart.
In a non stick skillet, cook the cabbage with olive oil until it is cooked but still has a crunch; about 5 minutes. Set aside.
On a plate, place cabbage in the center, top with slices of corned beef along with some carrots and potatoes to the side. Spoon parsley sauce on the meat.