Corned Beef and Cabbage for Traditional St. Patrick’s Day Dinner

My family name, Greene, has always made me feel proprietary about St. Patrick’s Day and wearers of the green in general. I inherit this from my father who was an avid holiday lover, no matter whose holiday.

Here is a recipe for my traditional corned beef and cabbage. GREENE’S TRADITIONAL CORNED BEEF AND CABBAGE

1 corned brisket of beef, about 4 pounds

1 large carrot, peeled and halved

1 white turnip, peeled and halved

1 parsnip, peeled and halved

1 large onion

4 whole cloves

2 tablespoons red wine vinegar

2 sprigs parsley

1 large bay leaf

1 clove garlic

10 whole peppercorns

1 teaspoon mustard seeds

Wilted Cabbage

6 large carrots, peeled, cut into julienne strips

Horseradish Cream

2 tablespoons chopped dill

2 tablespoons chopped parsley

Mashed potatoes

Place corned beef in heavy 5-quart pot. Add halved carrot, turnip, parsnip, onion, cloves, vinegar, parsley sprigs, bay leaf, garlic, peppercorns and mustard seeds. Add enough water to cover by 2 inches. Heat to boiling, removing scum as it rises to top. Reduce heat to low and simmer, partially covered, skimming occasionally, until meat is tender when pierced with fork, about 3 1/2 hours. Add more water, if necessary, during cooking. Remove beef when tender and place on oven-proof serving platter. Keep covered in low oven.

Remove 1 1/2 cups liquid from pot. Strain and reserve for use in Wilted Cabbage and Horseradish Cream recipes. Leave remaining liquid in pot.

Prepare Wilted Cabbage. While cabbage is cooking, tie julienned carrots in cheesecloth bag. Heat remaining liquid in pot to boiling. Add carrots and cook, uncovered, until just tender, about 10 minutes. Remove carrots from bag and arrange around beef. Return beef, covered, to low oven.

When cabbage is done, place in oven-proof serving dish. Keep warm in oven.

Make Horseradish Cream. Remove serving dishes from oven and spoon some sauce over meat. Sprinkle meat and carrots with dill and chopped parsley. Serve with Wilted Cabbage and mashed potatoes. Pass remaining sauce. Makes 6 to 8 servings. Wilted Cabbage

1/4 cup unsalted butter

1 large shallot, chopped

2 large tomatoes, peeled, seeded and chopped

2 1/2 pounds green cabbage, trimmed and coarsely chopped

1/2 cup reserved corned-beef liquid

Salt, pepper

Melt butter in medium saucepan over medium-low heat. Add shallot. Cook 2 minutes. Add tomatoes. Cook 3 minutes. Add cabbage and reserved corned beef liquid, tossing to coat cabbage well. Cook, partially covered, stirring occasionally, until cabbage is tender, about 10 minutes. Season to taste with salt and pepper. Horseradish Cream

1 tablespoon unsalted butter

2 tablespoons flour

1 cup reserved corned beef liquid

2 tablespoons freshly grated horseradish or 1 1/2 tablespoons prepared horseradish

1 1/2 tablespoons Dijon mustard

1/4 cup sour cream

1/4 cup whipping cream or half and half

1 teaspoon lemon juice

Melt butter in small saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, 2 minutes. Whisk in corned beef liquid, stirring until smooth. Add horseradish and mustard. Cook 2 minutes.

Remove from heat and beat in sour cream. Stir in whipping cream and lemon juice. Return to low heat and warm through, but do not boil. Makes about 1 1/2 cups.