So there we were…a week from St. Patrick’s Day with no desire to go out anywhere off the boat (like to a restaurant) because of Covid but the HelmsMistress still wanted some sort of celebration complete with Corned Beef and Cabbage. I said I could do it, she showed me the recipe and instructions in the cookbook and I got to cooking. Wanna find out how easy it was? Read on….
A great Corned Beef and Cabbage meal ISN’T hard to make at all but takes just a bit of preparation and planning and about 4 days to let the beef corn. Plus you’ve gotta have the spices or you need the right cookbook to tell you how to substitute the spices. Our GO-TO cookbook on the boat is The Boat Galley by Carolyn Shearlock and Jan Irons. This is the right cookbook for any boat and if I needed just one cookbook on the boat, this would be it. Just the substitutions list alone is worth it’s weight in gold.
So I took my recipe and instructions from pg. 270 of the book and fudged just a bit…as I only had (4) days to let the beef corn instead of the (7) days the book recommends. But I used the recipe and made the spice and salt mix and then let it sit in the fridge, turning daily as recommended.
After the four days time, I took it out and then followed the actual New England Boiled Dinner Recipe to make a killer Corned Beef and Cabbage Dinner with some rice on the side. Try making some of your own by using the recipes; if you wanna get the book for your kitchen follow our link above and we’ll get a very, very tiny amount of money off the sale and so will Carolyn and Jan (authors).
Check out my slide gallery below:
We live on our boat full time and always look for things to look forward to, so this Corned Beef and Cabbage really hit the spot. Stay tuned for more recipes and eats coming soon, including a wicked pie by the HelmsMistress.