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Corned Beef and Cabbage

March 17, 2009

St. Patrick’s Day is one of our favorite days of the year.  Each year we make an Irish feast consisting of Corned Beef and Cabbage, Soda Bread and pints and pints of Guinness.  If we’re really in the spirit we’ll top if off with a nice cup of coffee spiked with Bailey’s.  

Corned Beef Plate

This happens to be one of the easiest meals to make.  You have to set aside a few hours so it may be best to do it on a weekend, unless you have the afternoon off!  It’s pretty much just a little chopping, a lot of boiling, some carving and lots of eating.  If you can handle that, which we’re pretty sure you can, then you can make this meal.

Corned beef meat

We used a store-bought corned beef brisket.  Maybe next year we’ll get adventurous and try to brine our own but for now the pre-brined worked just fine. 

Happy St. Patrick’s Day!  

Corned Beef pot

 

Corned Beef and Cabbage

Adapted from Cindy

Ingredients:

4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder or 1 garlic clove
1 onion, peeled and left whole
2 bay leaves
1 pinch salt
1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

Directions:

In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder or clove, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.

Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.

Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

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