Something different for St. Patrick's Day besides the traditional Corned
Beef and Cabbage.
This makes a wonderfully flavored stock. Do not throw it away. Add some
vegetables, noodles or rice and make a wonderful soup. It's delicious!!
Irish "Bacon" and Cabbage
Serving Size : 6
1 gallon water
3 cups coarse kosher salt
1 6 1/2 pound bone-in pork shoulder roast (Boston butt) -- excess
fat trimmed
3 large heads garlic -- halved crosswise
1 1/2 teaspoons whole black peppercorns
1 large head green cabbage -- cut into 6 wedges
1 pound carrots -- peeled and quartered
Fresh thyme sprigs
Spicy mustard
Combine 1 gallon of water and salt in heavy large pot. Stir until salt
dissolves. Add pork. Cover and refrigerate 1 day. Bring pork in salt water
to boil. Boil 10 minutes. Carefully drain salt water. Fill pot with enough
cold water to cover pork. Bring water to boil over high heat. Add garlic
and peppercorns. Reduce heat to medium-low. Cover; simmer gently until
pork is very tender, about 3 hours. Transfer pork to large pan. Cover;
keep warm. Add cabbage and carrots to cooking liquid. Boil until
vegetables are almost tender, about 15 minutes. (Can be made 1 day ahead.
Cool slightly. Chill uncovered until cold, then cover and keep chilled.
Before continuing, rewarm over medium-low heat.) Using slotted spoon,
transfer vegetables and garlic to serving platter. Cut pork into thick
slices; arrange on platter with vegetables. Spoon some hot cooking liquid
over pork and vegetables. Garnish with thyme. Serve with mustard.
Source: .Bon Appetit"
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