Brooklyn: Corned Beef and Cabbage
EILIS: I wish I’d written to Father Flood about you, Rose.
ROSE: Me? I have a job. You had a couple of hours on a Sunday working for Nettles Kelly.
MARY: You shouldn’t call her that.
ROSE: I think it’s a kind name considering she’s actually a terrible old witch!
BROOKLYN, 2015
Screenshot from Brooklyn
Brooklyn: Corned Beef and Cabbage
To kick off this week, I diving head first into all the Oscar nominated movies! There are so many films I fell in love with and I knew I needed to dedicate some time and recipes to these movies. To start things off, I have Brooklyn. Brooklyn is a period drama romance directed by John Crowley. The film stars Saoirse Ronan, Domhnall Gleeson, Emory Cohen and Julie Walters (Yes, two Harry Potter stars!). It’s a beautiful film that follows a young Irish immigrant, Eilis Lacey, and her journey to her new life in America.
This first recipe I have is inspired by the dinner scene between, Eilis, Rose, and their mother. They didn’t say specifically about what they were eating but it definitely looked like corned beef and cabbage. I understand that corned beef and cabbage was created in America during this time because of the huge increase of Irish immigrants. It became a popular dish because it was especially easy to prepare. Please enjoy!
Brooklyn: Corned Beef and Cabbage
Ingredients
- 2 pound - corned beef brisket + spice packet
- water as needed
- 3 - carrots medium, larde diced
- 4 - celery stalks large diced
- 3 - russet potatoes peeled and quarters (red potatoes will work as well)
- 2 - bay leaves
- 1 - onion small, large diced
- 1/2 - head of cabbage sliced into small wedges
- salt and pepper to taste
Instructions
- Place the corned beef brisket in a dutch oven pot and add the spice packet. Add enough water to cover the brisket by 2 inches.
- Add the carrots, bay leaves, onions, and celery. Turn the heat to high and bring it to a boil. Turn the heat then down to a simmer. Let it cook until it's fork tender. The brisket should slide off the fork easily when it's down. This will take approximately 2 1/2 hours.
- In the last 15-20 minutes of cooking, add the potatoes and cabbage. Cover and let it simmer until tender. If you find that the vegetables are cooked before the brisket, simply remove the vegetables and continue cooking the meat.
- To serve, slice the corned beef and serve with cabbage and potatoes. It's optional to serve it with the liquid.
