Recipe: Corned Beef with Winter Vegetables and Grammie’s Mayonnaise

Recipe: Corned Beef with Winter Vegetables and Grammie’s Mayonnaise

By Jenny Osburn, The Union Street Cafe Cookbook

We’re celebrating Saint Patrick’s Day as we do every year, with Boiled Dinner and Grammie’s Mayonnaise! The sauce, my great-grandmother’s recipe, is rich and vintage-ly scrumptious, and the rest of the meal can be too. You’ve got to start with a decent piece of corned beef, and cook it patiently. We buy ours from Meadowbrook Meat Market, where they cure it themselves. A two pound chunk will serve about 6 people.

This is a great dish to cook this time of year and take advantage of our abundance of beautiful local storage vegetables. Bonus: it all cooks simply in one pot. I’m not usually tempted by boiled vegetables, let alone boiled meat, but you will have to trust me on this. Add a glass of local cider or one of our fine craft ales and you’ve got yourself a proper Saint Patrick’s Day Feast.

Corned Beef with Winter Vegetables and Grammie’s Mayonnaise
2lb. Corned Beef
10 Peppercorns
1 Bay Leaf
1 small head Green Cabbage, cut into 6 wedges (leave the core in so it stays together)
3 large Carrots, peeled and cut into 1″ chunks
1 small Turnip, peeled and cut into 2″ chunks
6 small Potatoes, cut in half

In a large pot, place the beef, peppercorns and bay leaf. Add enough water to cover and bring to a simmer over high heat. Reduce to low, cover, and simmer for 3 hours, or until a fork can easily penetrate to the center. Remove the beef to a plate to rest and leave the cooking water in the pot. Throw the cabbage, carrots, turnip, and potatoes into the pot with the beef-cooking water, top up with a little more water to cover if necessary and bring to a boil. Cover, reduce the heat to low, and cook for about 30 minutes until the vegetables are tender.  Slice the beef thinly against the grain and serve with the vegetables and Grammie’s Mayonnaise.

Grammie’s Mayonnaise
2 Eggs
3 tablespoons Flour
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Dry Mustard
1/4 teaspoon Turmeric
2 cups Vinegar, heated to boiling (I use Boates Apple Cider Vinegar)

In a small heavy pot, whisk the yolks, flour, sugar, salt, dry mustard, and turmeric. When they are smooth, add the vinegar and set over low heat. Whisk frequently as the sauce heats and thickens, about ten minutes. Thin with milk if the sauce seems too thick.