Caraway Corned Beef with Red Potatoes, Carrot Chunks & Cabbage Wedges

The Recipe: Perfect for St. Patrick's Day, the entire meal, corned beef slow-cooked on the stovetop, served with red potatoes, carrot chunks, cabbage wedges and at my house, a simple cheese sauce to pull it all together. This is meat 'n' potatoes man-pleasing menu!

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COMPLIMENTS!

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You Either Love It or Hate It.

Corned beef. You either love it or hate it. Or you like how it tastes but hate how it smells while cooking. This recipe has been tested on all three groups and passes with high marks. And in my book, it’s good enough to eat on any cold night when you crave simple, flavorful fare.

But if your house is home to leprechauns, try this for St. Patrick’s Day next week. It’s heavy on vegetables, which, along with the meat, are delicious topped with a simple cheese sauce.

You'll Love My Caraway Corned Beef If You're ...

• feeding a meat 'n' potatoes crowd
• celebrating St. Patrick's Day in casual style
• looking for a mostly hands-off meal

Ready to get started? Here's your recipe!

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CARAWAY CORNED BEEF

Hands-on time: 20 minutes
Stovetop time: 4 hours
8 servings

CORNED BEEF
• 3 pounds corned beef brisket
• Spice packet from corned beef
• 2 teaspoons caraway seed
• 1 orange stuck with 20 whole cloves
• Water to cover halfway

VEGETABLES
• 2 pounds red potatoes, skins on, halved or quartered
• 2 pounds carrots, peeled and sliced cross-wise in large chunks
• 2 teaspoons caraway seed
• Water to cover
• Salt to taste, be generous
• 8 cabbage wedges

CHEESE SAUCE
• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 2 tablespoons flour
• 2 cups milk (skim milk may break, whole milk won't)
• 8 ounces cheese

TO SERVE
• Good mustard

CORNED BEEF Cut the fat away from the meat and discard. Place the meat and contents of spice packet in a large Dutch oven. Add 2 teaspoons caraway seed and the orange, then add water reaching halfway up the side of the meat. Cover and bring to a boil.

TO COOK THE MEAT ON THE STOVETOP Reduce heat to maintain a slow simmer and cook for 4 hours. (Can be cooked ahead and reheated.)

TO COOK THE MEAT IN THE OVEN Cook meat in a 225F/105C for 4 hours.

VEGETABLES When meat has cooked for 3 hours, place potatoes, carrots and another 2 teaspoons caraway seed in a second large Dutch oven or pot; add water to cover, enough for the potatoes, carrots and also the cabbage, which will be added later. Add salt and bring to a boil, then reduce heat to maintain a slow simmer. Cook for about 40 minutes.

Add the cabbage and cook another 6 – 8 minutes or until the cabbage is cooked, tender but still with some crunch. Drain the water, leaving the vegetables.

CHEESE SAUCE While the vegetables are cooking, melt the butter in a medium saucepan on medium heat. Stir in the onion and sauté until soft. Stir in the flour. A bit at a time at first, stir in the milk, blending well after each addition. In batches, stir in the cheese, continuing stirring until the cheese melts. The cheese sauce may be made ahead of time, bring back to temperature just before serving.

TO SERVE Lift the meat out of the liquid and slice crosswise, removing any additional obvious fat. Serve with the potatoes, carrots and cabbage topped with Cheese Sauce along with mustard on the side.

ALANNA's TIPS Most years, I use a bag of corned beef from the grocery store, available for a song around St. Patrick's Day. Buy an extra one or two for the freezer! One year, I invested in Kobe corned beef (in St. Louis, available from from Straub's), totally worth the premium. It's the best corned beef, bar none, I've ever tasted. And it's pure meat, virtually no fat, so little waste and fork tender. Use either small red "new potatoes" or Yukon Gold potatoes, these remain firm but quite creamy-tasting when cooked. Unless you’re watching sodium intake, cook the potatoes and carrots in water salted liberally (my taste says up to 2 tablespoons) to match the saltiness of the brine-cured meat. Be liberal with the water as well to allow for adding the cabbage later. One year, a butcher-cook recommended cooking the vegetables right in the meat liquid rather than separately as here. One year I tried both and much preferred the pure vegetable flavor when the cabbage, especially, is cooked separately. In my family, cheese sauce is a necessity with corned beef! Choose a good melting cheese such as American, cheddar, Velveeta (my guilty favorite) or a mixture of leftover cheeses.

NUTRITION INFORMATION Per Serving (assumes 3oz cooked corned beef per serving): 320 Calories; 9g Tot Fat; 6g Sat Fat; 46g Carb; 10g Fiber; 375mg Sodium; 16g Sugars; 28mg Cholesterol; 38g Protein. WEIGHT WATCHERS POINTS Old Points 5 & PointsPlus 8 & SmartPoints 12 & Freestyle 9

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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