Corned Beef and Cabbage

Corned Beef & Cabbage – Not Just for St Patrick’s Day!

Corned Beef Cabbage with Potatoes, Carrots and Celery…

This is really easy to make, and very delicious, but there are a few things to keep in mind…

1. Buy the leanest corned beef you can find and then trim off as much fat as possible before cooking. Then wash under running water to remove surface brine. (Corned beef is salt cured.)

2. The longer you cook the corned beef brisket, the more tender it will be. I always bring the water with the beef and seasonings to a boil then simmer for at least one hour per pound. When done, a fork inserted into the meat should easily pierce through to the center.

3. Use a pot large enough to cover the meat fully and have room to add vegetables later.

4. Always cut the corned beef in thin slices, diagonally across the grain.

5. Corned beef comes with a seasoning packet. This is usually a very good choice of spices.

Cooking Corned Beef Cabbage and Veggies

When the meat is about a half an hour away from being done, start adding your vegetables. We have chopped potatoes, celery, baby carrots and cabbage ready to add in stages based on the amount of time required to fully cook them. Many people also like to add onions and/or turnips.

The carrots and potatoes can go in the broth together first since they take the longest to cook. Celery (if desired) can go in within the next 5 minutes. Add the cabbage when there is about 15 minutes of cooking time left. We like our cabbage a bit firm.

Continue cooking until the vegetables are of desired firmness. A good test is to pierce them with a fork to see how they feel.

Here’s what the pot looks like with the corned beef and cabbage and other vegetables have been added:

Cooking Corned Beef and Cabbage

Remove the meat to slice while the vegetables remain and stay hot. Here is an example of how to slice the meat (thin, diagonal slices – across the grain of the meat)…

Corned Beef and Cabbage - Slicing the meat

Serve up the vegetables right away… We also like to add mustard and horseradish to the plate for dipping.

This a classic dish of corned beef cabbage is to enjoy on more occasions than just St Patrick’s Day! (In fact, this isn’t even considered an Irish national dish. It’s from the Irish-American culture!)
Corned Beef and Cabbage Recipe

You really can’t mess up this meal.

I hope you enjoy this recipe for Corned Beef Cabbage plus your favorite Veggies!