I really wasn’t planning on cooking anything special for St Paddy’s Day but the music and parade from early today in nearby Westport must have inspired me subconsciously. As is typically when you don’t plan ahead I definitely had to wing this recipe as the inspiration didn’t come until half way to the grocery store when it dawned on me that corned beef and cabbage are both Slow Carb friendly items!
Turning to my go to app (Epicurious) I found quite a few options but decided to use Irish Traditional Cooking‘s Corned Beef with Cabbage as the base. Pretty much only the ingredients came from this, however, the method was all borrowed from the one and only Tim Ferriss‘ Osso “Buko” from The 4-Hour Chef. I’ve actually not even made his recipe yet (and still don’t own a Dutch oven!) but it has been on my list as something to try. I will say that borrowing his method made preparation about as easy as it gets. Combine that with the pre-shredded carrots and cabbage from Trader Joe’s and you can knock this thing out in less than 10 minutes of hands on work.
As you can imagine Corned Beef is somewhat difficult to come by at 6PM on St Paddy’s Day so I went with a 2lb hunk of Tri Tip instead. I think Brisket would work nicely as well. Going with the shredded cabbage was also due to limited selection at Trader Joe’s but it saved me a ton of time so I’d probably make the same call again. Note that the picture shows 3 bags but after my pot was over half full with just the carrots and cabbage I left the third one out.
4-Hour Chef Style Corned Beef with Cabbage
Serves 4-6
Ingredients
- Beef - 2 lbs
- Cabbage - 20 oz
- Carrots - 20 oz
- Yellow Onions - 4 medium
- Garlic - 5 cloves
- Dry English Mustard - 1 tsp
- Dry White Wine - 1 bottle (750 ml)
- Extra Virgin Olive Oil - 6 tbsp
Instructions
Preheat oven to 350 degrees. I diverged from Tim slightly on the next step and coated the bottom of my pot with EVOO almost more out of habit than anything else. Next I layered the shredded carrots followed by the shredded cabbage. If you didn't follow my advice and go pre-shredded you've got some extra work to do.
Now slice the onions [1] and layer those on top of the cabbage. Place your cut of beef on top of the onions and then cover it with a "glug" (Tim's definition) of EVOO. Pour the bottle of wine into the pot but stop pouring if the wine is near covering over the top of the beef. My pot was deep enough that it wasn't close so you may have a different situation and I'm following Tim's suggestion for that scenario. Finally as evenly as possible cover the contents of the pot with minced garlic [2], Dry English Mustard, a few pinches of Kosher salt, and a good amount of Black Pepper.
Cook at 350 degrees for about 1.5 hours for medium (145 degrees). It is VERY VERY important to remember on the rest of the steps to always use a kitchen mitt or towel when handling the pot. I try putting my kitchen mitts any where near the pot or the oven door as a visual reminder.
Cooking time will vary greatly depending on the thickness of the meat so my advice is to check the temperature at 1 hour and adjust accordingly. Also remember that the middle will increase in temperature 5-10 degrees after you take it out so plan accordingly for your preferred done-ness. If I were to do this recipe again I would take it out a bit sooner.
Cut the steak into 1/4 inch thick slices and serve next to the cabbage+veg mix with freshly ground black pepper sprinkled on top (I actually took pictures without the extra black pepper but discovered while eating the leftovers that it is a key addition!)
If you have leftovers I highly suggest that you strain the excess liquid before storing it in the fridge. You may even want to rinse the cabbage mixture if the wine flavor is overpowering.
[1] http://www.youtube.com/watch?v=q_2TBbfMLzs
[2] http://www.youtube.com/watch?v=hOTVQIBQDOI
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