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Hannity's Corned Beef and Cabbage

Source of Recipe

From "The Happy Cookbook" by Kathy Doocy and Steve Doocy


Recipe Introduction

"When Sean Hannity was twelve, he worked as a dishwasher at the Norwood Inn in West Hempstead, New York. He was making $2.25 an hour. The boss could see Sean was a driven teenager and he needed help on the grill, so he promoted him to cook and gave him a fifty-cent raise. That's where Sean learned how to cook lobster and steak, make burgers, and bake cakes—all the things on a big menu he could make, and make fast. Of those thousands of orders he filled, this is his favorite recipe. 'It's just delicious,' he told me, 'and make sure you eat the fatty layer first!' True to his Irish roots, Hannity says it's a simple recipe that anyone can pull off. So why wait for St. Patrick's Day, the day everybody pretends they're Irish? Think outside the cabbage and try it now. Hannitize your kitchen!"

List of Ingredients

â—¦ 2 ½- to 3-pound corned beef brisket, with spice packet
â—¦ 1 small yellow onion, peeled and halved
â—¦ 1 teaspoon minced garlic
â—¦ 4 large potatoes, peeled and quartered
â—¦ 1 pound baby carrots
â—¦ 1 small head cabbage, cored and cut into 5 or 6 wedges
â—¦ 2 tablespoons butter
â—¦ Salt and freshly ground black pepper


Recipe

Place the corned beef fatty side up in a Dutch oven. Shake the spice packet that came with the brisket over the meat (if there wasn't one, use 2 tablespoons pickling spices). Place the onion alongside the meat and sprinkle in the garlic. Add enough water to easily cover the meat. (When Kathy makes it she puts in a bottle of Guinness Stout along with the water. I like anything that stimulates the Irish economy.) Place the pot over high heat and bring the liquid to a boil. Reduce the heat to low, cover the pot, and simmer for 2 hours.

Add the potatoes and carrots and simmer for 30 minutes. Add the cabbage. You may need to remove some of the very hot water to make way for the cabbage; if so, use a Pyrex measuring cup and carefully remove enough to accommodate the cabbage wedges. Simmer until the cabbage is softened and the potatoes are done, about 15 minutes.

Remove the corned beef and vegetables to a serving platter. Dot the vegetables with little dabs of butter and sprinkle on salt and pepper to taste. Cut the fatty layer from the brisket and slice the meat against the grain. Serve with the vegetables.

Makes 5 servings