Corned Beef and Cabbage for St. Patrick’s Day!

By
Ashleigh
-
2

The time is once again upon us to don our festive green and drink our Shamrock Milkshakes; St. Patrick’s day is here! It seems everyone gets into the spirit, and whether you have a “Touch of the Irish” in your bloodline or not, you and your family can easily enjoy one of the quintessential St. Patrick’s Day meals; Corned Beef and Cabbage.

Growing up the daughter of an Irish Catholic mother, St. Patrick’s Day always included a dinner of Corned Beef and Cabbage and Irish Soda Bread. For the past two years I have taken it upon myself to make the hearty meal and have been really surprised by how easy it is. I hope your family enjoys it as much as mine!

Interesting fact, corned beef and cabbage originated in America and NOT Ireland. Irish immigrants first began making the dish when they visited the Jewish deli’s of New York City. Looking for a less expensive alternative to pork, the Irish working class began substituting corned beef for their Irish bacon and the tradition was born.
Interesting fact, corned beef and cabbage originated in America and NOT Ireland. Irish immigrants first began making the dish when they visited the Jewish deli’s of New York City. Looking for a less expensive alternative to pork, the Irish working class began substituting corned beef for Irish bacon and the tradition was born.

Corned Beef and Cabbage

Adapted from my mom with a little help from Alton Brown

Ingredients

  • 3-4 lb Corned Beef Brisket with spice packet
  • 1/2 pound diced carrots, approximately 4 small
  • 1/2 pound diced onions, approximately 2 small
  • 1 pound potatoes, peeled and chopped, approximately 3 medium
  • 1/4 pound diced celery, approximately 2 stalks
  • 1 small head cabbage, chopped, approximately 2 pounds

Directions

Place corned beef fat side up in a large (6 to 8 quart) pot and cover with an inch of water.

Cover spiced corned beef with an inch of water and cook for 2.5 hours or until tender.
Cover spiced corned beef with an inch of water and cook for 2.5 hours or until tender.

Add the contents of the spice packet to the water and bring to a boil. Reduce heat and simmer for 2.5 hours, until the corned beef is fork-tender. After 2.5 hours add the carrots, onions, potatoes, and celery. Return to a simmer and cook uncovered for 15 minutes.

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Feel free to add vegetables your family enjoys.

After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Serve immediately and try to save some leftovers for a Reuben sandwich tomorrow. 😉

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2 COMMENTS

  1. I never realized that it originated here, not in Ireland. Very interesting fact! We have always had our good Irish dinner and Irish soda bread, but this year I am unable to eat any of those things (at least today) because I’m doing Whole 30. So, I’ll have to celebrate next year!

    Happy St. Patrick’s Day and thanks for the great tutorial!

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