This time of year, Irish favorites like corned beef and cabbage make their way onto menus all around Boston. And they of course are served up in the kitchens of traditional Irish families who eat the classic dish around or on St. Patrick’s Day. Chef Brian Poe has made up his own version of the dish that is sure to delight: Chipotle-spiked corned beef alongside parsley jalapeño cabbage.
Chef Brian Poe
Chef & Owner – The Tip Tap Room; Executive Chef – Poe’s Kitchen at the Rattlesnake; Owner – Estelle’s
The Tip Tap Room
138 Cambridge St.
Boston, MA 02114
Brian Poe of Poe’s Kitchen at the Rattlesnake, Estelle’s Southern Cuisine and The Tip Tap Room, is loved for his innovative menus and twists on classic dishes. One of his many accomplishments was opening The Tip Tap Room in Beacon Hill in June of 2012. Cleverly named, the specialty of this eatery is “tips,” which include everything from steak to game meats, while the “taps” pour a wide range of handpicked beer selections, all in a modern yet still approachable pub atmosphere.
CHIPOTLE-SPIKED CORNED BEEF & PARSLEY JALAPEÑO CABBAGE
Corned Beef Rub – Chipotle Confit Spices
- 1 cup ground cumin
- 1 cup ground coriander
- 1 cup ground cinnamon
- ¾ cup ground allspice
- ¼ cup ground cloves
- ½ cup ground ginger
- ½ cup grated nutmeg
- 8 each crumbled bay leaves
- ¾ cup fresh thyme
- ½ cup chipotle powder
- Combine all ingredients and reserve for use with entire recipe
- 5lb beef brisket
- 2 cups Jameson whiskey
- 6 cups chicken stock
- 2 carrots (peeled, roughly chopped)
- 1 medium onion (peeled, cut in half)
- 2 celery stalks (roughly chopped)
- 1 tsp each chopped garlic and shallots
- 2 tsp each cracked black pepper, and coriander seed
- In a pot large enough to hold brisket, combine one gallon of water with chipotle confit spices rub, chicken stock and Jameson whiskey.
- Bring to a simmer, stirring until salt and sugar are dissolved.
- Remove from heat and let cool to room temperature, then refrigerate until chilled.
- Apply additional rub to the brisket and place in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.
- Remove brisket from brine and rinse thoroughly.
- Re-season with rub, then sear in a pot just large enough to hold it.
- Cover with water and add remaining pickling spice, carrot, onion and celery.
- Bring to a boil over high heat, reduce heat to low and cover.
- Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket.
- Midway through, add ½ cup of Jameson and three bay leaves. At the last hour add Parsley-Jalapeño Cabbage (recipe below).
- 10 jalapeño peppers (julienned)
- 2 red onions chopped
- 10 red bliss potatoes diced
- 3 heads of green cabbage, julienned
- Allow the cabbage to cook with the brisket for the final hour.
- Finish the brisket with more chipotle confit spice rub and keep warm until ready to serve.
- Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.
Related: Best Home Cooked Irish Meals
Michelle Levine is a creative energetic, young professional that is passionate about everything Boston has to offer. She loves to attend local events, dine out, and cook and wants to share her findings with you. Her work can be found on Examiner.com.