St. Patrick’s Day is a beloved holiday celebrated worldwide. This Irish festival is marked with lots of green decorations, Irish flags, parades, and traditional foods. What better way to get into the festive spirit than with a delicious meal of Corned Beef and Cabbage. This classic Irish dish is easy to make and will warm your heart and soul. Making this Corned Beef and Cabbage will make your St. Patrick’s Day feast a hit!
We always celebrate St. Patrick’s day at our house because of our proud Irish heritage. It’s always fun to pull out this Corned Beef and Cabbage recipe and make it for dinner. Corned Beef and Cabbage is a hearty and delicious meal that is easy to prepare. It is perfect for serving a large group of people or for meal prepping throughout the week. Here’s a simple recipe to follow.
Here is what you need to make Corned Beef and Cabbage:
TOOLS:
- Dutch Oven or Large Pot with Lid
- Cutting Board
- Peeler
- Chef Knife
- Measuring Spoons
- Serving Platter
INGREDIENTS:
- 3 pounds corned beef brisket with spice packet
- 2 bay leaves
- 4 sprigs thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, wedged
- 1 pound baby red potatoes, halved
- 8 medium carrots, cut into quarters
- 1 small head green cabbage, cut into wedges
INSTRUCTIONS:
Rinse the corned beef brisket under cold water to remove any excess brine.
Place the brisket in a dutch oven or large pot and add enough water to cover the meat.
Add the spice packet (it is in the package with the corned beef), bay leaves, thyme sprigs, salt and pepper to the pot.
Bring the pot to a boil over high heat, Then corer with lid, reduce the heat to low and let the brisket simmer for 2-3 hours or until the meat is tender. Check every 30 minutes add water if needed.
Add the carrots, potatoes, and onion to the pot, cover, and let them cook for another 15 minutes.
Add the cabbage to the pot, cover with lid, and let them cook for an additional 5 minutes or until they are tender.
Remove the brisket from the pot then cover and let it rest for 10 minutes before slicing it against the grain.
Drain water from the vegetables and remove the bay leaves and thyme stems.
Serve the sliced brisket with the cooked vegetables on a serving tray and enjoy!
Tips:
- You can add additional spices to the pot such as mustard seeds, coriander seeds, and allspice berries to add extra flavor to the meat.
- Make sure to rinse the corned beef brisket before cooking to remove any excess brine, as this can make the meat too salty.
- You can also serve the corned beef and cabbage with a side of Irish Soda Bread or mashed potatoes.
This Corned Beef and Cabbage recipe is a perfect way to celebrate St. Patrick’s Day with family and friends. It’s an easy and delicious dish that everyone will enjoy. So, put on your green and get ready to enjoy a hearty and comforting meal!
This is Renee “Doing what I love”
Some Irish Soda Bread would make this Dinner complete!
Corned Beef and Cabbage
Ingredients
- 3 pounds corned beef brisket with season packet
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp salt
- ½ tsp pepper
- 1 onion wedged
- 1 pound red potatoes halved
- 8 medium carrots cut in quarters
- 1 small head green cabbage wedged
Instructions
- Rinse the corned beef brisket under cold water to remove any excess brine.
- Place the brisket in a large pot and add enough water to cover the meat.
- Add the spice packet, bay leaves, thyme sprigs, salt and pepper to the pot.
- Bring the pot to a boil over high heat, Then reduce the heat to low and let the brisket simmer for 2-3 hours or until the meat is tender. Check every 30 minutes add water if needed.
- Add the carrots, potatoes, and onion to the pot and let them cook for another 15 minutes.
- Add the cabbage to the pot and let them cook for an additional 5 minutes or until they are tender.
- Remove the brisket from the pot and let it rest for 10 minutes before slicing it against the grain.
- Serve the sliced brisket with the cooked vegetables and enjoy!
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