Corned Beef and Cabbage with Make Ahead Tips

We weren't Irish, but my mom prepared this meal every St. Patrick's Day, and it's a tradition that I enjoy keeping. There's a lot of speculation as to how this dish became attached to St. Patrick's Day and everything Irish, but it really is a classic American meal that is delicious and enjoyed by many.

Here, I show how I prepare the corned beef in advance. Depending on the size you have, it takes around three hours to cook, so I find it easier to prepare it the day before. There was a time when I cooked this meal for more than 200 people every year, and unless I wanted to start cooking at dawn (and I didn't!) I figured out how to do the corned beef in advance.

Corned beef should be fork tender, lean, moist and full of flavor. You need to start with a good cut of meat, and I usually get a "flat cut" rather than the "point cut." Some feel the point cut is more flavorful, but it often also has more fat and less meat. And since I always seem to be feeding many, I go for the flat cut. Get it from a good, reputable butcher or meat packer. Often, they will include a packet of spices (although if the corned beef is processed well, it should have plenty of flavor already).

The meat should be covered with cold water by at least an inch or two and brought up to a boil. Reduce heat to a simmer, cover, and let the the meat simmer for 2.5 to 3 hours. You may get a fatty foam or scum that forms on the top - just spoon it off.

After the meat has fully cooked, remove it from water onto a cutting board or platter. Allow it to cool for 20 to 30 minutes. Using a sharp knife or an electric knife, CUT MEAT INTO THIN SLICES ACROSS THE GRAIN! Cutting it across the grain is extremely important to insure the slices are tender. Line sliced meat in a baking dish and then add some of the cooking liquid from the pot enough to come at least half way up the meat. Seal with foil and refrigerate. Put dish in a 275 degree oven for 35 minutes or so to reheat.

Serve with wedges of cabbage, potatoes (any thin skinned variety - I like Yukon Golds) and carrots. Traditionally, all of these vegetables are boiled. Some people like to boil them in the liquid left over from the corned beef. I find the vegetables absorb too much of the corned beef spices and lose their own personality, so I boil them in salted water. You could also roast the vegetables if you want a firmer texture and roasted flavor.

Serve with warm rolls or Irish soda bread and enjoy!