I love the Irish soda bread with Irish butter, a great Irish cheddar cheese and a Guinness. Some of the other traditional boiled foods not my cup of tea.
I did marry a Gallagher, but I do have an aversion to boiled foods. So, each year as St. Patrick’s Day comes around, I try to find a more modern interpretation of over boiling corned beef and making green cabbage mushy.
Back in the day when The Silver Palate Cookbook was THE go to, I used their orange marmalade glazed corned beef recipe.
With the added bonus of roasted potatoes instead of boiled and a mustard sauce for sautéed cabbage with sliced fennel, I think this dish classes up an old favorite.
Ingredients
1 corned beef about 3 pounds
1 cup high quality orange marmalade, prefer dark in color
1/3 cup brown sugar
½ cup Dijon mustard
2 bulbs fresh fennel clean and sliced
2 packs organic baby carrots
6 fresh yellow and orange beets
1 head cabbage, sliced
1 yellow onion, sliced
Fresh dill weed
1 Tablespoon dill seed
Kosher salt and black pepper
2 TBSP canola oil
Red potatoes washed and cut in half. (Sprinkle with olive oil, salt and pepper and dill weed. Roast on a cookie sheet for 30 plus minutes turning twice to brown.
Directions
- Rinse the corned beef well in cold water to remove excess sodium.
- Place the corned beef in a pot covering with boiling water. Lower the heat and simmer as slowly as possible for about 3 hours.
- Preheat oven to 350 degrees. Mix marmalade, mustard and brown sugar together.
- Remove the meat from the pot and drain.
- Place the meat in a baking pan and pour marmalade mixture over, covering completely. Add carrots and beets to the pan.
- Bake until the glaze is crisp and brown about 30 minutes, stirring the carrots and beets once.
- Heat a large wok or saute pan. Add fennel and onion and saute with salt and pepper. Add cabbage and dill weed, dill seed and continue to cook until cabbage is slightly tender.
