Corned Beef & Cabbage w/ Ruby Cumberland Sauce

I love serving a platter of tender corned beef, cabbage and vegetables on St. Patrick’s Day. Over the years, I’ve found it difficult to improve upon the the recipe from The New Basics cookbook (Silver Palate) ~ glazed with their Ruby Cumberland Sauce and served with plenty of horseradish sauce (recipes below).

Of course, whatever recipe you use, the better the corned beef, the better the meal. If you live in Seattle, the best corned beef in town can be found at Market House Meats. These briskets are carefully cured by hand using the same methods that have been used for the past 48 years.

When you go, plan to stay for lunch…their grilled reuben sandwich on marble rye with Swiss cheese, Sauerkraut and 1000 island dressing is one of the most impressive sandwiches I have ever had the pleasure of devouring!!

Market house Meats can be found in the shadows of modern skyscrapers, near the Denny Way entrance to I-5 south, at 1124 Howell Street. Once you enter the doors of this humble looking structure you shall find the gold mine for all who love flavorful (not too salty), delicious, corned beef. This low painted building was once the original Safeway store in Seattle. But, for nearly 50 years now, it has been home to arguably the best corned beef around.

All of the meat comes from Eastern Washington. Each cut is injected with a seasoned brine and then put into barrels of the brine to cure for days.

This is their peak season, between February 1st and March 15th they will sell 22 tons of corned beef.

Corned Beef and Cabbage

1 corned beef (5-6 pounds)

2 onions, studded with 3 whole cloves (onions can be halved or quartered)

4 carrots, peeled and halved

2 ribs celery, halved

4 sprigs Italian parsley

1 green cabbage (about 3 pounds), cut into 6 wedges

12 small red new potatoes

6 small leeks (white part and 2 inches of green), well rinsed

6 carrots, peeled and cut into 2 1/2-inch lengths

Salt and fresh ground pepper, to taste

4 T. chopped Italian parsley

Place corned beef in large soup kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs along with the any seasonings packaged with your corned beef. Cover with cold water and bring to a boil. Then reduce heat, cover, and keep it at a simmer for about 3 hours, turning beef over in broth every 30 minutes. When it is very tender, remove it from kettle and keep warm (or follow directions for glazing it with Cumberland Sauce below).

Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes.

Slice and arrange beef on warmed serving platter, and surround it with the cooked vegetables. Ladle broth over beef (unless it is glazed) and vegetables, and sprinkle with remaining 2 T. chopped parsley. 

Serve with broth and prepared horseradish sauce.

Ruby Cumberland Sauce

yield – 3-1/2 cups

2 cups red currant jelly

1/2 cup ruby port wine

1 tablespoon finely slivered orange zest

1 – 1/2 cup fresh orange juice

1/4 cup fresh lemon juice

1/2 cup finely chopped shallots

1 tablespoon dry mustard

1 – 1/2 teaspoons ground ginger

1 – 1/2 teaspoons coarsely ground black pepper

1/2 teaspoon salt

for preparation

1/2 cup Dijon mustard

1/2 cup (packed) dark brown sugar

Combine all the ingredients in a a small saucepan,

and place over medium-low heat. Stir frequently until jelly has melted. Remove the pan from heat and let the sauce stand for at least 30 minutes.

To glaze brisket:

Using a wide pastry brush or spatula, spread the mustard evenly over the cooked corned beef. 

Pour 2-1/2 cups of the Ruby Cumberland Sauce over the beef, and sprinkle with the brown sugar.

Place the roasting pan on the middle rack of the oven, and bake, basting every 15 minutes, until the corned beef is glazed and has a deep, rich color, about 45 minutes.

Transfer the corned beef to a platter and spoon some more Cumberland sauce over the top. Serve the remaining sauce on the side.

serves 4-6