How many people in Ireland will be eating corned beef and cabbage this St. Patrick's Day? My guess is about three or four. Why? Well to be honest corned beef and cabbage isn't that popular of a dish on the Emerald Isle and as Americans are known to do regarding holidays which are not native, they tend to bastardize. Also, there is no green beer in Ireland!
So if you want to be at least somewhat authentic this St. Patrick's Day you might want to try this delicious dish. I first had Orange Glazed Beef with Vegetables while downing pints of ale in a little pub in Waterford (yes, where they manufacture the famed Waterford Crystal). The taste and texture of the brisket just blew me away. I never knew that authentic Irish cuisine could be so damn good as like most American's, I had been dumbed down to believe all Irish food was boiled!
This dish does use the same cut of beef as is corned beef. A part of the cow known as the brisket. The difference is, this brisket is not "corned" (which has nothing to do with corn, the name is derived from the salt pellets used to "cure" the beef, if it is authentic corned beef). In this case the brisket is braised and then broiled, which brings out every ounce of taste this piece of beef possesses.
Ingredients needed to make Orange Glazed Beef with Vegetables (serves 4):
- 3 1/2 pounds beef brisket, trimmed of fat
- 1/3 cup orange juice
- 1/4 cup brown sugar
- 1/2 tsp. cornstarch
- 1 Tbs. butter
- 1 tsp. grated orange zest
- 1 pound carrots, peeled and julienned (cut into thin strips)
- 1 yellow onion, peeled and cut into 8 wedges
- Pre-heat the oven to 350 degrees.
- Place the brisket in a large saute pan and cover with water. Place a cover on the pan, place in the oven and cook 3 hours.
- In a medium saute pan or skillet over medium heat whisk the orange juice, brown sugar and cornstarch until the cornstarch has dissolved. Bring the mixture to a boil and cook 2 minutes. Remove the pan from the heat and stir in the butter and orange zest.
- Into a small pot of boiling water and the carrots and cook 5 minutes. Add the onion and cook 5 additional minutes. Drain the vegetables and discard the water.
- Pre-heat the broiler.
- Remove the brisket from the oven and strain out all the liquid and discard. Brush 2 Tbs. of the orange sauce over the brisket.
- Place the brisket into the broiler and broil 7 minutes.
- Add the vegetables and orange sauce and broil 5 minutes.
- Remove the brisket from the oven and place on a carving board and let it rest 5 minutes.
- Carve the brisket into thin slices and place on a serving platter. Surround the meat with the vegetables and drape the meat and vegetables with the orange sauce.
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