The secret to making a great corned beef is the cooking method. Chef Cory Garrison of X The Goose’s Acre Bistro & Irish Pub in The Woodlands and Brian O’Neill’s Traditional Irish Pub and Restaurant in Rice Village, recommends using a pressure cooker. He provides suggestions on using this method to the diva of dish and radio talk show host Cleverley Stone, and he makes a perfect corned beef, cabbage and potatoes for St. Patrick’s Day.
On Sunday, March 14, The Goose’s Acre Bistro & Irish Pub will host Hair for Charity Day. People are asked to donate their hair to a good cause since Pantene has partnered with American Cancer Society to ensure women with cancer can get wigs made of real hair free of charge, if needed. The hair donated must be 8 inches long. For more details, visit http://www.pantene.com/en-US/beautiful_lengths.jspx.
Drum up some sponsors and shave that head! Volunteers will shave their heads in solidarity with children fighting cancer. Proceeds benefit the St. Baldrick’s Foundation for childhood cancer research. To volunteer to shave the head and drum up some sponsorship funds from friends and family please, interested people are asked to register with St. Baldrick’s Foundation.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on KIKK-CNN 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Corned Beef, Cabbage & Red Potatoes
Source: Chef Cory Garrison of Brian O’Neill’s Traditional Irish Pub and Restaurant and The Goose’s Acre Bistro & Irish Pub
Serves 8
NOTE: This dish requires 7 days of advance preparation and a pressure cooker
Ingredients
- 1 pound Kosher Salt
- 2 gallons Water
- 8 pounds Beef Brisket
- 6 Bay Leaves
- 8 Black Peppercorns
- 1 Onion, quartered
- 1 Head of Cabbage, quartered
- 1 pound of Carrots, sliced
- 2 pounds of Red Potatoes, scrubbed & quartered
Directions
- In a large stainless steel or cast iron pot, combine the salt, water and brisket.
- Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged,
so double the salt and water if necessary.) - After 7 days, drain the brine (water) and add 1 gallon fresh water, bay leaves and peppercorns
to a pressure cooker, tighten lid and cook on medium low heat for 1 hour. - Release steam from pressure cooker, remove lid and add all other ingredients.
- Tighten lid on pressure cooker and return to medium low heat for 40 more minutes.
- Remove and slice brisket against the grain and serve with the vegetables and some good rye bread and stout mustard.