Cattail Creek Country Club
3600 Cattail Creek Drive
Glenwood, Md. 21738
Cattail Creek is an exclusive golf and country club that caters to casual sport lovers, families and business associates. As the Executive Chef, Tom Caswell is at the top of his game, praised for his ability to provide dishes for diners with elite tastes. He shared his recipe for corned beef and cabbage, and it sounds delicious.
Corned Beef and Cabbage
- 6-8 pounds raw corned beef first cut trimmed
- 3 gallons fresh chicken stock
- Sachet bag of pickling spice, fresh thyme, coriander, bay leaf and peppercorn
- Mirepoix: 2 pounds medium diced onion, 1 pound medium diced carrot, 1 pound medium diced celery
- 1 pound medium diced turnips
- 1-pound bag of lite brown sugar
- 16-ounce can of Guinness beer
- 3 heads green cabbage
- 5 pounds red potato, tournée
- Chopped fresh parsley
- 4 tablespoons chopped butter
- Bring stock to a boil.
- Add sachet bag, mirepoix, turnips, sugar and beer.
- Add corned beef. Reduce to steady simmer.
- Let boil for about 1.5 hours. Check doneness. When completed, place corned beef in hotel pan to rest covered.
- Strain stock. Once stock is strained, add back into pot. Bring stock to a boil and add cabbage. Cook until correct doneness. Strain. Place in a hotel pan covered.
- Boil potatoes in corned beef stock until cooked through. Re-heat in parsley butter. Season with salt and pepper.
- Serve with horseradish cream or horseradish Veloute.
Rolling Road Golf Club
814 Hilltop Road
Catonsville, Md. 21228
The members at a beautiful, sprawling golf and country club can be a hard-to-please group when it comes to culinary dishes. Despite their picky tastes, Chef Ronnie Ching manages to keep them satisfied with his savory dishes and unique flavors. Members happily keep their membership not only for the beautiful landscape and satisfying golfing experience, but for the superior dining venue.
Corned Beef and Cabbage With Mustard Sauce
- 6 pounds corned beef (first cut)
- 2 onions (medium dice)
- 4 whole cloves
- 2 fresh bay leaves
- Half bunch fresh thyme
- 6 small carrots (peeled, cut into half-inch coins on bias)
- 9 small turnips (peeled, cut into half-inch cubes)
- 2 pounds yellow potatoes (peeled, cut into half-inch cubes)
- 1 medium head of cabbage (2 pounds, outer hard leaves removed and cut into six wedges leaving core intact)
Ingredients For Mustard Sauce:
- 1/4 cup shallots
- 1/4 cup red wine vinegar
- 1 tablespoon whole grain mustard
- 1/2 cup extra virgin olive oil
- Juice of half lemon
- Kosher salt and ground black pepper
Combine all mustard sauce ingredients into medium mixing bowl, salt and pepper to taste and set to the side.
- In large pot, bring water to boil; enough to cover corned beef.
- Add onions, cloves, bay leaves and thyme.
- Cover with tight lid or aluminum foil for 4 to 4.5 hours in 325-degree pre-heated oven or until corned beef is fork-tender (use pot that can fit in oven or large roasting pan).
- Remove corned beef to baking sheet, turn oven up to 375 degrees and return the meat to the oven for 15 minutes until it browns a little.
- Remove. Let rest for 10 to 15 minutes before slicing (when slicing corned beef, be sure to slice against the grain).
- In large corned beef pot, bring remaining juice from corned beef to a boil and add cabbage, potatoes, turnips and carrots. Add salt and pepper and cook for 15 to 20 minutes until vegetables are fork tender (you may need to add a little water to poach vegetables).
- Remove vegetables and place on platter with cabbage underneath and then sliced corned beef and surround with carrots, turnips and potatoes.
- Drizzle with mustard sauce.
Joel Furches is a freelance writer and researcher for The Examiner and Logos Software, and also manages his own catalog of writing on Hub Pages. Joel is on the board of directors for Ratio Christi. He has a bachelors in Psychology and a Masters in Education.