IS CORNED BEEF AND CABBAGE REALLY IRISH?

Ask someone -- especially a North American -- who hasn't lived or visited here about what Irish food is like, and nine times out of ten, as they grope for answers, they'll mention corned beef and cabbage.

However, investigation shows that, while people here do sometimes eat corned beef and cabbage, they don't eat it all that much. Hardly any of them eat it for St. Patrick's Day. And it's absolutely not the Irish national dish.

Read more:
Ireland: Why We Have No Corned Beef & Cabbage Recipes

SPICY CORNED BEEF AND CABBAGE

3 lbs corned beef brisket or round, spiced 3-4 onions 8-10 carrots 1/2 cup malt vinegar 3 oz Irish stout 1/2 teaspoon mustard seed 1/2 teaspoon coriander seed 1/2 teaspoon black peppercorns 1/2 teaspoon dill seed 1/4 teaspoon whole allspice 1 bay leaf 1 large cabbage, rinsed 6-8 small red potatoes 1/4 cup coarse grain mustard 1/4 cup dijon mustard Horseradish sauce Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef (with liquid and spice packet), vinegar, stout, mustard seed, coriander, peppercorns, allspice and bay leaf. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbage in half through cores, then into wedges. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards and/or horseradish sauce. Horseradish Sauce 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup prepared grated horseradish (with liquid) 1/2 teaspoon grated lemon zest 2 teaspoons kosher salt Fresh ground black pepper In a small bowl, mix together all the ingredients. Refrigerate for at least 30 minutes before serving.