Corned Beef and Cabbage Recipe
St. Patrick’s Day is next Tuesday, and there’s nothing more Irish-American you can serve at your celebration than corned beef and cabbage.
Irish immigrants invented corned beef and cabbage when they replaced the Irish bacon from their homeland with a brined brisket they found in Jewish delis in America. The brisket is cured in a salty solution, then flavored with spices that include peppercorns, giving it the name corned beef.
Like most Irish food, corned beef and cabbage is simple to make and has just a few fresh ingredients.
First, you’ll need a corned beef brisket. This time of year you can easily find one in the fresh meat section of your grocery store. Be sure to select one that comes with a spice packet. It will be marked on the packaging.
Next, you need your veggies, a large head of cabbage, five large carrots or a small bag of pre-cut carrots and six medium size russet potatoes.
To cook your corned beef you’ll need a large pot with a lid, like a Dutch oven or a stock pot. The brisket goes in the bottom of the pot. Cover it with water and add the spices. Bring the meat to a boil then simmer for one hour per pound, lid on the pot. Add the carrots to the pot during the last 90 minutes of cooking, add the potatoes during the last hour and 15 minutes before the dish is finished add the cabbage.
Take everything out of the pot, slice the brisket and enjoy! Be sure to whip up some Irish soda bread to go with it.
- 1 corned beef brisket with spice packet
- 6 medium size russet potatoes, peeled and quartered
- 1 small bag of pre-cut carrots, or five large carrots, peeled and quartered
- 1 large head of cabbage, chopped
- Place brisket in a large pot. Cover with water one inch above meat. Add spices, cover with lid and simmer one hour per pound of meat.
- Ninety minutes before meat is finished add carrots.
- One hour before meat is finished add potatoes.
- Fifteen minutes before meat is finished add cabbage.
- Remove meat and vegetables from liquid, slice meat and serve.
