Alex and Ashley Farmer from McCreary's Irish Pub made Corned Beef and Cabbage. (see recipe below) McCreary's Irish Pub is located at 414 Main St, Franklin, TN 37064, with live music and St.Patrick's Day special features. For more information, visit www.mccrearyspub.com or call (615) 591-3197.
Corned Beef and Cabbage
Place brisket in a large pot with water until it covers the brisket.
Add spices (usually most brisket comes with a spice packet) that consists of peppercorns and mustard seeds).
Boil for 3- 3.5 hours until the brisket is soft. If a knife slides through the brisket with ease,it is done. The fat will also be translucent.
Set the brisket aside and trim the fat.
Use the same pot and water you boiled your brisket in to cook a head of cabbage (cut into bite-sized pieces). Coof for rRoughly 15 minutes or until the cabbage is "al dente". Green and tender, but not mushy.
To cut your brisket, you must slice against the grain for tender slices. Serve with cabbage and mashed potatoes.
If you want a glaze, we make a brown sugar mustard glaze to drizzle on top of the corned beef.
Brown sugar mustard glaze:
Equal parts yellow mustard and brown sugar. Slowly stir into a simmer on the stove until the brown sugar is melted and incorporated. Drizzle on top of the corned beef when ready to serve.
