This corned beef and cabbage recipe is a favorite. Every St. Patrick's Day something strange happens all around the area. The color green shows up everywhere, in clothing, accessories, hair; even some beverages take on the jade-colored hue. And don't forget about the food.
What's a holiday without a menu of its own? Suddenly there's a run on potatoes, cabbage, and the star of the show: corned beef. Corned beef brisket is a tough piece of meat that has a wonderful flavor as long as you allow plenty of cooking time. This recipe includes the cabbage, carrots, and potatoes in the same pot, which enables everything to soak-up that wonderful flavor.
Despite corned beef brisket being a tough cut of meat, you won't have to worry about it being chewy or dissatisfying. With this recipe, you'll be cooking the meat for long enough to leave it nice and tender. If your family has strayed away from corned beef brisket in the past, give it another try with this recipe.
Of course, this doesn't have to just be a St. Patrick's Day recipe! You can make this at any time of the year. With our recipes, we aim to make as many of them as flexible as we can. We know that coming up with dinner ideas can be tough, so we want to make it as easy as possible for you. Now, let's check out this recipe!
Corned Beef and Cabbage Recipe
Ingredients:
1 (3 to 4 pound) corned beef brisket
1 onion, halved
2 ribs celery with tops
1 carrot, peeled
2 bay leaves
1 teaspoon black peppercorns
2 cloves garlic
4 to 6 new potatoes, peeled and quartered (note that “new potatoes” are a special kind of potato)
4 to 6 carrots, peeled and cut into bite-size pieces
1 medium head cabbage, cut into wedges
Directions:
1. Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper, and garlic.
2. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender.
3. When fork pierces the meat easily, it is done. Leave in broth for an additional hour.
4. Remove meat from broth.
5. Boil potatoes, remaining carrots, and cabbage in corned beef broth until tender, about 10 minutes.
6. When vegetables are done, serve on plate with several slices corned beef on top of vegetables.