Corned Beef & Cabbage
Being almost 100% Irish, Corned Beef & Cabbage is a meal I have known all my life. It’s the number one meal that is truly associated with the Irish or St. Patrick’s Day (even though this holiday isn’t actually an Irish holiday but an American one). But truly, this dish isn’t something I made my family until recently.
Corned Beef & Cabbage
But now that we have made it over the last few years, we LOVE it! It’s another wonderful one-pot meal that gives us the opportunity to also talk about my family’s heritage. This is actually the perfect meal for my daughter because she doesn’t like food too spicy. But I remind her all the time, neither do the Irish!
While this dish isn’t really complicated, it takes a few hours to make. The recipe starts with cooking the corned beef brisket and onions in water for several hours. This makes the meat so tender, it doesn’t need a knife to cut through.
Once the meat and onions do their thang, I added the potatoes, carrots and of course, the head of cabbage. I used red potatoes but you can use whatever potatoes you enjoy.
For anyone afraid of cabbage, don’t be. The cabbage in this recipe doesn’t over-power the flavor of the dish. And while you still get the cabbage smell while it cooks, the taste is very subtle. It’s a wonderful compliment to the meat.
I paired this Corned Beef & Cabbage recipe with Scout & Cellar’s 2017 Punkt Genau Blauer Zweigelt from Niederosterreich, Austria. It’s made with 100% Zweigelt and is very Earthy and light. It’s very similar to a Pinot Noir so it works great with the brisket.
I really love this dish this time of year. It’s wonderful for your St. Patrick’s Day celebration! Enjoy
Other St. Patrick’s Day Recipes
Corned Beef & Cabbage
Celebrate March and St. Patrick’s Day with this traditional Irish dish. You will love how all the flavors of this Corned Beef & Cabbage come together into one dish.
Ingredients
- 2 1/2 pounds Corned Beef Brisket
- 1 White Onion peeled, cut in half
- 5 Black Peppercorns
- 1/4 teaspoon Garlic Powder
- 2 Bay Leaves
- Pinch Salt
- 1 head Cabbage cored, cut into wedges
- 8 medium Red Potatoes quartered
- 5 medium Carrots peeled and sliced
- 2 tablespoons Butter
- 1/4 cup Parsley + more for garnish
Instructions
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In a dutch oven, add the brisket fat side up, peppercorns, garlic powder, onion, bay leaves, and salt. Fill with water to cover everything plus one inch
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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 2 to 3 hours (you want the meat to pull apart easily)
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Once the meat is done, add cabbage, potatoes, and carrots into the liquid (make sure everything is covered with liquid)
Simmer for an additional 15 minutes or until potatoes are done
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Stir in butter and parsley and remove from the heat
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Remove the meat and place on a serving dish, let rest 10-15 minutes
Remove the veggies and place in a bowl until the meat has rested
Serve with the juices from the meat
