Rory Dolan’s serves mouth-watering Irish specialties like fish and chips, traditional lamb stew, and Shepherd’s Pie all yearlong. But when March rolls around, Dolan’s is always prepared to cook anywhere from four to six thousand pounds of the perfectly cured beef brisket, known affectionately as corned beef.
“Early in March people walk in here wearing all green,” said Rory Dolan, the owner of his namesake restaurant and bar at 890 McLean Avenue, a famously Irish section of Yonkers. “They want to come out and get that Irish flavor.”
Dolan’s head chef, Bernard Roddy, prepares the flat top corned beef four to five hundred pounds at a time during the time around St. Patrick’s Day.
While Dolan’s regular Irish customers may have their own St. Patrick’s recipes down by heart, we asked Roddy to provide his for those who want to give the classic holiday dish a shot.
Corned Beef and Cabbage
(Serves 3-4)
Ingredients:
corned beef top round (3½ lbs)
1 onion, cut in half
3 cloves of garlic
2 tsp mixed pickling spice
8 medium potatoes
1 medium head of green cabbage, cut into 8 wedges
2 Tbsp butter, melted
2 Tbsp parsley, chopped
Directions:
Place your corned beef in 8-quart saucepan cover with 3 quarts of water. Add onion, pickling spice, and garlic.
Cover and bring to the boil. Then reduce heat to low and let simmer for 2 hours. Add potatoes and let them cook for another 30 minutes. Add cabbage and simmer for 15 minutes. Remove corned beef and slice against the grain. Arrange potatoes and cabbage accordingly. Mix butter and parsley together and drizzle lightly over the meat.
“Lá fhéile Pádraig sona dhuit!” (“Happy St. Patrick’s Day to you “)
