Corned Beef and Cabbage

Corned beef and cabbage is a meal that’s synonymous with St. Paddy’s Day here in the US.  This one-pot meal combines corned beef brisket that’s simmered with pickling spice, potatoes, cabbage, and carrots.

In the US, St. Paddy’s day means corned beef and cabbage, some Irish soda bread, and perhaps a green beer or two. 

While in Ireland, many will enjoy Irish stew, brown bread, colcannon, shepherd’s pie, and Guinness. 

In our home, we enjoy a combination of both the US and the Irish traditions, and this corned beef and cabbage with potatoes and carrots is always on the menu!

How to make it

Each number corresponds to the numbered written steps below.

1. Chop 1 medium onion, halve 3 pounds of red potatoes, quarter 1 head of cabbage, and cut 3 large carrots into 3-inch chunks.

2. Add a 3-pound cured corned beef to a large pot along with the onion, 1 tablespoon of pickling spice, and 2 teaspoons of caraway seeds and fill it with enough water to completely cover the beef.  Bring the pot to a boil, then lower to a gentle simmer.  
3. Cook the corned beef for about 2 1/2 hours or until fork tender, checking occasionally for doneness. Once tender, remove it from the pot and place on a platter covered with foil to stay warm.

4. Add the potatoes, cabbage, and carrots to the pot and bring to a boil.  Once boiling, turn the heat down to a simmer and cook until the veggies are tender (about 20-30 minutes).
5. Slice the corned beef against the grain.  Note: For very hot corned beef, simply place the cut slices into the cooking liquid for a couple of minutes.  

6. Place the corned beef and cabbage on a platter with the carrots and potatoes.  Serve with butter, mustard, and rye or brown bread.  Enjoy!

Top tips for corned beef and cabbage

• Cured vs. uncured. Some stores will sell non-cured corned beef which is kind of an oxymoron.  We recommend using cured corned beef over non-cured because the flavor is much better.  
• Flat vs. point. You can use either cut you choose.  Or if making a bigger meal use the full brisket. The flat cut will be leaner and likely more expensive, while the point cut will be fattier and more flavorful because it has more connective tissue. The flat cut is also easier to cut.
• Cooking the corned beef.  Corned beef needs about 40-50 minutes per pound and should be cooked until fork tender.  Check for doneness periodically.
• Veggies. Other than the flavor from the pickling spice and caraway seeds, the veggies are minimally seasoned.  We recommend adding salt and pepper to taste, and as much butter as you’d like at the table with plenty of Irish butter.

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