When preparing to make Corned Beef and Cabbage, you must first select a lean cut of Corned Beef from your grocery store or butcher. Normally, Corned Beef Briskets come already seasoned with Garlic, Salt & other spices. Cabbage is very standard, it is very easy to select two healthy looking heads of cabbage from your grocer.
First take the Corned Beef and rinse with warm water for about 30 seconds. Bring a large pot of water to a boil. Add Corned Beef to boiling water, allow to boil for 10-15 minutes. Remove pot from stove and cover with lid. The purpose of boiling the Brisket is, boiling will remove some of the excess salt from the meat. Usually Corned Beef is heavily seasoned and tends to be salty. Second, boiling the Corned Beef will boil away some of the fat content, which will make the Corned Beef much more tender.
Remove Corned Beef from pot, place in a plastic cooking bag. The purpose of the cooking bag is to steam the Beef, while adding succulent flavor to the meat. Add 1/2 cup of Orange Juice, 1/2 cup of White Wine, 1 teaspoon Pepper, 1 tablespoon Butter, and 1 teaspoon Garlic Powder. Pre- Heat oven to 350 degrees. Poke 3 holes in top of cooking bag , bake for 75 minutes.
After 75 minutes remove from oven let sit about 10 minutes. Now begin chopping Cabbage and place in large pot of water , boil for 10-15 minutes. Remove Cabbage from heat, season with Salt, Pepper, 1 teaspoon Olive Oil, Garlic Powder, White Wine, 1 Tablespoon granulated Sugar.
Remove Corned beef from cooking bag. Place in large baking dish (glass or metal) add Cabbage to same baking dish. Place Corned Beef and Cabbage back in to oven for an additional 15 minutes at 350 degrees. Remove from oven and serve.
The secret to preparing a delicious Corned Beef is first boiling the Corned Beef to tenderize and remove salt. In addition, the purpose of the cooking bag is to allow the sweet juices and wine to cook through the Corned Beef slowly, giving it a sweet and tender taste.
Finally, the baking of the Corned beef and Cabbage together for 15 minutes is to flavor the Cabbage in the same juices from the Corned Beef.
This recipe has been a family favorite for generations. Corned Beef and Cabbage is served on St. Patricks Day which is celebrated every March. Corned Beef and Cabbage was a dish originally favored by the Irish but has gained popularity among people of all nationalities throughout the world.