Since it’s St. Patrick’s Day, we would be remiss if we didn’t share a recipe for this classic. With just a few ingredients, all readily available at several local growers, tonight’s evening meal can still be a gastronomic success.
It’s perfect for St. Patrick’s Day, but you’ll want to make it all year long.
What Is Corned Beef?
Corned beef is salt-cured beef. Before electricity paved the way for refrigeration, meat was preserved in salt. Brisket (the tender meat from the lower breast) is traditionally used to make corned beef in the United States.
Corned Beef and Cabbage Origins
So how did corned beef and cabbage become such a dynamic duo? It’s actually an American invention. Historically, cabbage was paired with pork bacon in Ireland. Irish immigrants in 19th-century New York City, who often lived in the same neighborhood as Jewish butchers, noticed flavor similarities between the corned beef of NYC delicatessens and the pork bacon of their homeland. Thus, corned beef and cabbage was born. These days, it’s commonly associated with St. Patrick’s Day.
Corned Beef and Cabbage
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make corned beef and cabbage:
Boil the corned beef, then simmer until the meat is tender.
Meanwhile, cut potatoes in half, cut the cabbage into wedges, and peel and cut the carrots.
Add the potatoes and carrots to the Dutch oven and cook until tender.
Add the cabbage and cook for about 15 more minutes.
Remove the meat from the Dutch oven and let it rest for about 15 minutes. Slice across the grain and serve with vegetables and broth. Serves 6.
Ingredients
- 1 (3 pound) corned beef brisket with spice packet
- 10 small red potatoes
- 5 medium carrots
- 1 large head cabbage
Directions
- Gather all ingredients. Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
- Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
- When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
- Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.
- Serve with mustard or horseradish if desired.
(Credit: Allrecipes.com)
