N. Y. C. Corned Beef and Cabbage
'Hope there is leftovers for breakfast.' / 'Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.' / 'Pick out a bag of medium to small sized ones.' / 'Place the brisket (best side up) in the bottom of the pot.' / 'Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.' / 'Preparing and cooking the meal-----------------------.' / 'Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.' / 'Quarter them (halve or whole if tiny).' / 'Reduce heat / 'Remove any eyes and bad spots.' / 'Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.' / 'Scrub and rinse the new red potatoes.' / 'Slice the brisket cross grain.' / 'The heavier and more solid it is / 'The smaller the better.' / 'There will always be some gristle and it runs the length of the slab in the center.' / 'Use a large Dutch oven or stock pot that will hold everything all at once.' / 'Watch out for the red dyed ones.' / 'When done-----------------------.' / "If not / "If there isn't a spice bag in with the brisket / "Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one." / "Serving a bowl of carrots is a big no no on Saint Patrick's Day." / "Smell it to make sure it isn't too bitter." / cover and simmer for 10 minutes.' / cover and simmer for 2 hours.' / cover and simmer for 20 minutes.' / crush the garlic clove and rub the inside of the bowl with it.' / it coats all the potato pieces and the parsley is evenly distributed.' / more is better.' / rinse and cut it into quarters through the spine so they stay together. Set aside.'
Here’s how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O’Dowd and other NYC Irish Catholics who invented …