Classic Corned Beef & Cabbage Dinner

• 4 pounds Stemmler’s Pickled Fresh Corned Beef
• 2 tablespoon canola oil
• 1 cooking onion, chopped
• 6 carrots peeled, sliced on bias (divided)
• 2 stalks celery, sliced on bias
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 dried bay leaves
• 8 cups beef stock (divided)
• ¼ cup Stemmler’s Smokin Good Sauce (divided)
• 4 cups water
• grainy mustard
• ½ cup ice wine (or any white wine) (divided)
• ¼ cup white wine vinegar
• 8 ounces cabbage, thinly sliced
• 4 green onions (scallions), sliced on bias
• ½ bunch kale, washing and cutting into thin ribbons (discarding the stalk)
• 4 russet potatoes, peeled and cut into small pieces
• 1 cup celery root (celeriac), peeled and cut into small pieces
• ¾ cup butter, melted
• ½ cup cream (half & half)
• ¼ cup Anna Mae’s Home Style 3-Fruit Marmalade
• 1 teaspoon grated orange peel
• 3 parsnips, sliced on bias
• Salt and pepper as needed

Preheat oven to 300F. 

Remove Stemmler’s Fresh Pickled Corned Beef from package and rinse thoroughly.  Pat dry with paper towel.  Season with pepper (the corned beef is salty already). Heat fry pan with oil and sear both sides. Remove and set aside. 

In the same pan, add cooking onion, 2 carrots and celery (this is mirepoix, standard in most soups, stocks, and braising liquids). Season with pepper and sauté for 5 minutes. Add ¼ cup wine. Cook for 2 more minutes. Put contents into an oven safe crock pot or baking dish. Add bay leaves, fresh rosemary, and thyme, half the Stemmler’s Smokin Good Sauce and half the beef stock. Place the seared corned beef in the liquid and fill the rest with water so the meat is submerged.  

Cover and place in preheated 300F oven for 4 hours. When finished, remove the meat from the braising liquid, spread the top with the grainy mustard, with as much or as little as you prefer. Then cover with foil. Strain the braising liquid and discard the cooked mirepoix. Take the remaining liquid, reserve ¼ cup and reduce the rest down by at least half. This will be the jus for the meat. 

Add the rest of the wine to a pan, along with the white wine vinegar and a bit of water. Add the cabbage and braise it, covered for 10 minutes.  After this time, add the chopped kale, green onions, and season with a pinch of salt and pepper. Turn off heat and just let the kale wilt in the warm cabbage. 

While the beef is braising, peel the potatoes and the celery root. Cut into small pieces.  Place all in pot with a pinch of salt and add the rest of the beef stock. Top it up with cold water to just cover the potatoes and celery root. Keep cool until an hour before the beef is done to cook them. When they are fork tender, drain them and add 1/4 cup of melted butter with ¼ of cream. Mash or whip until smooth and no lumps until nicely and fluffy. If needed, add more of the butter/cream mixture. Cover and keep warm.  

When the cabbage mixture is done, drain the liquid from it and fold cabbage mixture into the mashed potatoes. Once it is mixed together, you basically have Colcannon, an Irish side dish, but with our little twist. To serve this, make an indent in the top and add some butter.  When the butter melts from the heat, it forms a pool. 

In a saucepan, add the marmalade, orange peel and ¼ cup of the beef braising liquid. Reduce by half. This will be the glaze. Remove from heat and keep warm. 

Place the remaining carrots and the parsnips in a pot of simmering lightly salted water. When they are almost fully cooked, drain and toss in the marmalade glaze. 

Once all items are ready, slice the meat (against the grain) into ¼ inch pieces, serve with the jus and enjoy! 

NOTE: To give this meal a twist, you can create personal and individual portions for dinner parties and buffets where it can be pot luck. Simply take a ramekin, lightly butter the inside bottom and sides. Start filling them with each meal component; place the glazed carrots and parsnips in the bottom, then add the shaved or thinly sliced meat, some jus and finally top it with the Colcannon. Remember, when you serve it, indent the top again and add a touch of butter so it can melt.