St. Patrick’s Day is fast approaching and in my opinion, Corned Beef & Cabbage is as Irish as it gets. I grew up eating this same dish, only made with cubed stew beef instead of corned. Taking the recipe back to it’s roots really punches up it’s flavour and I may never go back. You’ll find similar recipes made with smoked picnic shoulder, or with parsnips added… it just comes down to using whatever your family likes best.
Corned Beef & Cabbage
- 2 lbs Corned Beef Chuck or Brisket
- 1 large onion, quartered
- 6 carrots, cut into large sticks
- 6 medium potatoes, halved (I used a small bag of baby potatoes)
- 1 medium turnip, also cut into large sticks
- 1 medium cabbage, cut into… umm… 16ths?
- Pepper to taste
Soak your corned beef for at least 8 hours (in cold water in the fridge), changing the water at least once if timing allows. If you don’t get to change the water and you are ready to start dinner, drain the beef, cover it with fresh water, bring it to a boil for 5 minutes and then drain and cover with fresh water again. Don’t take this suggestion lightly, if you don’t do it, it’s going to be way too salty – I know this from experience.
With the corned beef just covered by water, add in the onion, bring to a boil and allow to simmer, covered for 2 hours. After 2 hours, add in the carrots, potatoes and turnip and continue simmering for about 20 minutes, then add in the cabbage. If your pot isn’t big enough, you can remove the meat at this point and add it back in at the end. The cabbage should be cooked in 10-15 minutes. Add some pepper to taste and it’s done.
While, in good conscience I should have made a loaf of Irish Soda Bread like this beautiful loaf from the Life Made Delicious website to go with, any crusty bread can be used to soak up all of that delicious juice.
Lá fhéile Pádraig sona dhuit!
Disclosure: I am part of the Life Made Delicious Blogger Program through Mom Central Canada and I receive certain perks as part of my affiliation. Opinions are my own.