Recipe: Corned beef & cabbage

Courtesy of Rí Rá Irish Pub

Sunday, March 13, 2016 | 1 a.m.

The Irish pub at Mandalay Place is a favorite for tourists and locals year-round, but particularly on St. Patrick’s Day. Among the menu’s offerings is this corned beef-and-cabbage dish, which is a big seller this time of year.

Ingredients(serves 6)

• 3-4 lbs corned beef brisket

• 1 can lager

• 1 large yellow onion, chopped

• 2 sticks cinnamon

• 8 whole cloves

• 2 heads Savoy (curly) cabbage

• 4 lbs Idaho potatoes, peeled and quartered

• 3 cups whole milk

• 8 oz unsalted butter

• 6 tbsp flour

• 1 bunch parsley, chopped

• Cracked pepper to taste

• Kosher salt to taste

DIRECTIONS FOR THE BRISKET

1. Rinse the brined beef well.

2. In a large pot, place the beef, lager, cinnamon sticks, cloves and onion. Fill with cold water to cover the beef completely.

3. Bring to a boil, then reduce the heat to a simmer. Cook the beef for 2-3 hours or until a fork can easily pierce the meat.

4. Remove the meat from the stock and let it rest for 10 minutes before slicing.

DIRECTIONS FOR THE POTATOES

1. Place the potatoes in a large pot of cold, well-salted water. Bring to a boil and cook until the potatoes are fork-tender.

2. Drain well. Let the potatoes dry for 3-4 minutes.

3. Return the potatoes to the pot and add 1 cup of milk and 6 ounces of butter.

4. Mash well and season to taste with salt and cracked pepper.

DIRECTIONS FOR THE CABBAGE

1. Cut the cabbage head in half and remove the core. Cut the head into 3/8-inch strips.

2. Bring a large pot of salted water to boil (or use reserved stock from boiling the beef). Add the cabbage to the liquid and cook for 9-10 minutes or until the cabbage is tender.

3. Drain well.

DIRECTIONS FOR THE PARSLEY SAUCE

1. Melt 2 ounces of butter in a sauce pan.

2. Add the flour and whisk together to form a roux. Cook over low heat for 5 minutes; do not let brown.

3. Slowly whisk in 2 cups of milk, making sure there are no lumps. Bring to a slow boil, whisking the entire time.

4. Let simmer for 5 minutes until the sauce begins to thicken.

5. Add the chopped parsley and season with salt and pepper to taste.