Corned Beef and Cabbage is a classic Irish meal (traditionally served on St. Patrick’s Day) that is delicious and easy to make!
Corned Beef and Cabbage. Where do I even begin? Growing up, every St. Patrick’s Day my Mom would make this for our family and now I make it every year – it really is the epitome of comfort food for me. Okay, Okay – it took me a while to get on board with the cabbage part when I was little, but I gotta tell you – put a little butter and salt on that cabbage and you will be singing a different tune. It is a must try, you guys. And the meat, so buttery …. I already got to eat this today and I am still drooling thinking about it. Served with potatoes, onions and carrots, it is just plain-old good-for-your-soul home-cooked comfort food.
This recipe isn’t rocket science you guys! It is actually quite simple. And the result: heavenly.
So, run out to the store, buy the pre-package corned beef brisket and the cabbage and carrots (the grocery store probably even has them displayed right next to each other for you) and dig out your Dutch Oven.
Here is your brisket (corned beef) – it is pre-packaged. For the love, I wouldn’t recommend curing your own brisket (although that sounds kind of fun to me…. maybe a future post). Simply grab that package at the grocery store and you are that much closer to your end product.
Place it in your Dutch Oven, or other large pot, and then take the little package of spices that will be tucked in with the brisket and pour on top.
Add enough water to barely cover the meat, or even a little less.
Cover and let simmer for about 3 hours (for a 3 pound brisket).
While it is simmering away, cut up your carrots,
in a uniform fashion so they all cook evenly and don’t get mushy,
Don’t forget to cut the core out of the bottom. then just place the flat side down of the halved cabbage and cut out wedges.
Add the potatoes, carrots and onions to the pot and let boil for about 5-7 minutes.
Then add the cabbage – just stuff it in there – and boil while covered for another 5-7 minutes.
The cabbage will be boiled/steamed – to perfection.
Voila – your meal is ready!
Yeahhhhh…. Kinda went overboard on the pictures. Sorry I’m not sorry about that. It was one of those days where the lighting was PERFECT and I just.couldn’t.stop. I actually cut out a ton already so there – you’re welcome. Alright, go on and make it – I know you want to. 🙂
- 3-4 pound corned beef brisket
- 1 head of cabbage (cut in half, remove core, cut into medium-sized wedges)
- 6 medium carrots (peeled and cut into uniform 1-2 inch chunks)
- 1 yellow onion (cut into quarters)
- 1-2 potatoes (cut into large chunks)
- Remove brisket from packaging and rinse.
- Place in Dutch Oven or other large pot. - fat side up.
- Take spice packet from brisket package and sprinkle on top of brisket.
- Add water until brisket is barely covered.
- Bring to a boil and reduce heat and simmer for approx. 3 hours (for a 3 pound brisket) or more.
- Add potatoes, carrots, and onion and bring back to boil for 5 minutes.
- Add cabbage, continue boiling and cover for an additional 5-7 minutes.
- Carefully remove everything and serve immediately.
- Butter and salt should be available for cabbage.