Corned Beef & Cabbage
Jump to recipe
This is the other way to enjoy beef brisket. Corned beef and cabbage is a traditional meal served on St. Patrick’s day. Corned beef can be easily found in the stores around St. Patrick’s day. You can also corn your own brisket if you like, that recipe can be found here.
It takes some time, but it’s not very difficult to do and it is very much comfort food. So make some corned beef and cabbage and pop in “The Quiet Man” into the DVD for an enjoyable St. Patrick’s day!
Leftovers can be used to make a tasty stew. And you can also use the remaining half head of cabbage to make a Cabbage Ramen Salad.
Corned Beef & Cabbage
Category
Other Dishes
Prep Time
30 minutes
Cook Time
3 hours
Total Time
3 hours, 30 minutes
Ingredients
- 3-4# Corn Beef brisket with the spice packet
- If your corned beef is missing a spice packet, or if you would like to amp the flavor up a bit, you make your own with a teaspoon each of: mustard seed, fennel seed, dill seed and/or cloves.
- 1 bottle of Irish stout
- 2 tsp kosher salt
- 1-2 tsp coarse ground pepper
- 1 tsp allspice
- 2 bay leaves
- 2 small onions, coarsely diced
- 4 carrots, chunked
- 2 stalks celery, coarsely diced
- 2# red potatoes, quartered
- ½ head of cabbage, cut into eighths
Instructions
- Preheat an 8 quart or larger dutch oven or stockpot on the stove top. When heated up, add some oil and place the corned beef in the pot to brown – you may have to cut it into two pieces depending on the width of your pot.
- Turn until all sides are browned.
- Pour the stout over the corned beef.
- Add the spice packet that came with the corned beef, along with additional spices if desired.
- Add the pepper, salt, allspice and bay leaves, and cover the meat with water.
- Cover the pot and cook on a low simmer for 2 ½ hours.
- I start it on the stove top, and then put it in a 250 degree oven for the rest of the meat simmering time.
- After the 2 ½ hours, add the onions, carrots, celery and potatoes and simmer covered on the stove-top for 15-20 minutes.
- Add the cabbage and cook covered for another 15-20 minutes until the potatoes and cabbages are fork tender.
- Remove the corned beef to a platter, and remove the vegetables with a spider or slotted spoon to a large bowl.
- Slice the corned beef against the grain.
- Serve along with rye bread or soda bread, and brown mustard.