In Rochester 11.6 percent of the population traces ancestry to Ireland.
Great Taste cannot claim a drop of Irish blood. But a sibling fell in love with corned beef at an early age. Over the years he developed his own recipe for this Irish-American classic. Janey Mack, it's a good one!
Corned Beef with Cabbage and Potatoes
One two and one-half to three pound corned beef, packaged in its own juice, with peppercorns
One head green cabbage, sliced into two- to three-inch wedges.
One-half cup (one stick) melted salted butter
Two to three tablespoons chopped parsleyFive large red potatoes, quartered or, if very large, sliced into six chunks
Place corned beef, fat side up, in stockpot filled with five cups water. Put peppercorns on top of beef. Simmer four to five hours, adding more water periodically as needed. Test for tenderness with fork. Remove corned beef from pot and set on plate, reserving the broth.
Soak cabbage in cold water while meat is cooking. When meat is finished, start simmering potatoes in a pot of water. Cook 15 to 20 minutes, or until tender. Peel potatoes, place in serving bowl, and keep warm.
Meanwhile, place cabbage in broth remaining from cooked corned beef. Over medium heat, cook cabbage until soft, about 15 minutes. Arrange on warm serving platter.
Melt butter in saucepan and add parsley. Slice corned beef and place over cabbage. Pour a few tablespoons of the cooking broth over the beef. Serve. Drizzle the butter and parsley mixture over the potatoes. Pass around bowl of potatoes.
Yield: Four servings