Description
This is the real deal. Of course we all grew up on Corned Beef and Cabbage, but this is what the Irish (most of them anyway) eat on Paddy’s Day!
Ingredients
For the brine:
- 1 gallon water, divided
- 1 cup kosher salt
- 1 cup brown sugar
- 4 bay leaves
- 3 medium cloves garlic, smashed
- 1 tablespoon black peppercorns
- 1 boneless pork loin, or pork shoulder, trimmed of excess fat (about 4-5 lbs.)
- 1 head cabbage, rinsed, cored and sliced 1" thick, crosswise
For the Parsley Sauce:
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 cup ham, or chicken stock (if needed to thin the sauce)
- Small handful of parsley, leaves picked and chopped
- Kosher salt to taste
Instructions
Brine the pork:
Combine 1 quart of water, kosher salt, brown sugar, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salt and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in the remaining 3 quarts of water (+1 quart of ice, to cool it quickly). Place in refrigerator until completely chilled. Fully submerge the pork loin in the cure and let it sit in the refrigerator for 3 to 5 days.
Remove pork from the brine and place it in a heavy pot. Cover with water, bring to a boil, and reduce to a low boil/simmer. Pork loin: 1 hour or until 140°, Pork shoulder: 1½–2½ hours until tender 160°. Remove and set aside.
Return the water to a low boil, then add the cabbage. Simmer for 15 minutes until tender (don’t overcook it!). Serve with the pork, colcannon, and parsley sauce.
Make the Parsley Sauce:
Melt the butter in a medium saucepan over low heat. Stir in the flour. Cook for 2 minutes to form a paste. Gradually add the milk while whisking to avoid lumps.
Bring to a simmer and cook for 5-10 minutes until thickened. Whisk in the stock if needed.
Add the parsley and season to taste with sea salt.
Notes
Parsley sauce is a traditional accompaniment for bacon and cabbage. Essentially, it is a béchamel (white) sauce with chopped parsley.
If you like, add a chopped carrot and half an onion to the simmering pot of pork.