A few years ago I wrote about one of my assistants who asked me for help with a Saint Patrick’s Day menu. She was anxious to update her usual main course of corned beef and cabbage, so I offered a few suggestions. Why not roast the cabbage and the potatoes instead of boiling them with the corned beef? I also proposed that the meat be cooked with a medley of root vegetables and herbs to enhance its taste.
These small changes resulted in delicious results. After several hours of simmering, the corned beef is fork tender and beautifully infused (just like a French pot au feu) with the flavor of carrots, onions, and celery. The cabbage, cut into large strips, is sautéed, then roasted until tender and lightly browned. Red-skin potatoes wedges, baked alongside the cabbage, are golden on the outside and tender beneath. Continue reading