Martha’s St. Patrick's Day Celebration | Corned Beef, Barley Stew, Soda Bread, and Smashed Potatoes

corned beef brisket

🥗Healthier: lean turkey breast

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork is often more affordable.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense, while green cabbage is widely available.

Cure the brisket in a mixture of 1 cup salt, 1/2 cup sugar, and 1 tablespoon pink curing salt dissolved in 2 quarts of water for 2 weeks.

Grind 1 teaspoon black peppercorns, 1 teaspoon coriander seeds, 1 teaspoon mustard seeds, 8 whole cloves, 1 cinnamon stick, and 4 dried bay leaves in a mortar and pestle.

Add the ground spices to the cooled brine and pour it over the brisket in the refrigerator.

After 2 weeks, rinse the brisket and place it in a cast iron casserole.

Add cold water, 1 peeled carrot, 1 peeled onion, and 1 stalk of celery to the pot.

Bring to a boil, then reduce to a simmer and cover, cooking for 3 to 3.5 hours.

Remove the brisket and let it rest under parchment and foil.

In the broth, add 12 sprigs of parsley, 1 pound of red potatoes, and 1 whole head of cabbage cut into wedges.

Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes.

Add 1 pound of steamed white turnips and 1 pound of steamed carrots to the pot.

Slice the brisket against the grain and serve with vegetables, grainy mustard, and homemade beet horseradish.

Cooking Techniques

Equipment Needed

Spice Level: