Recipes St Patricks Day Corned Beef with Cabbage and Potatoes

Corned beef and cabbage is a delicious meal anytime of the year, and this hearty and filling dish is a Saint Patrick’s Day favorite. The Irish tend to favor boiling their food over other methods of cooking, but the flavor of this corned beef is rich and satisfying.

There are many ways to prepare corned beef and cabbage, but the caloric content is high with some cooking methods. To cut down on the caloric content, trimming the brisket of excess fat and boiling is recommended.

This recipe will feed 8 people easily. You can substitute or eliminate the rutabaga with other root vegetables and you get a bonus in clean-up too, it’s one pot cooking. You can even make this recipe in a crock pot if you are pressed for time.

Corned Beef and Cabbage

1 medium onion
4 cloves, whole
4 lb corned beef
4 medium quartered potatoes
1 rutabaga
8 peppercorns, whole
2 lb cabbage

Preparation time: 20-25 minutes Total Time: 3 hours 45 minutes

Rinse and trim excess fat from corned beef leaving a small amount of fat on the brisket.

Peel onion and stick with cloves. Peel and quarter potatoes. Peel and cut rutabagas into medium sized chunks.

Put corned beef, onion, potatoes, rutabaga, and peppercorns in a large pot and cover with water. Cover, bring to a simmer and cook gently until tender, 2-1/2 to 3 hours.

Cut cabbage into wedges and core. Add to the pot, cover and simmer until tender, about 30 minutes.

Let the meal rest about 10 minutes before serving with authentic Irish soda bread and your favorite choice of beverage.

This is a time tested recipe that your family can enjoy anytime of the year. Leftovers can be enjoyed for up to two days or mom and dad can brown bag lunch and feast on it at work.

 
© 2017 Paul Timman