A traditional St. Patrick’s Day celebration requires corned beef and cabbage as well as wearing green underwear. Oops, too much information. I meant to say, celebrate while wearing something green! We’re all about that around here and this is an easy meal to make that really amounts to throwing everything into a pot.
Ancestors used salt pork, because beef and potatoes were too expensive in Ireland, until their mass migration to American shores in the 1800’s. Here, they found corned beef, cabbage and potatoes affordable.
We love corned beef, but a certain family member constantly confuses it with pastrami. Regardless, it’s a beloved holiday meal and leftovers for reuben sandwiches.
St. Patrick’s Corned Beef and Cabbage
Corned Beef and Cabbage
Traditional St. Patrick’s Day Corned Beef and Cabbage with Carrots and Potatoes
- Prep Time: 20
- Cook Time: 180
- Total Time: 3 hours 20 minutes
- Yield: 8-12 servings 1x
Ingredients
- 3 lb corned beef
- 1 small onion – quartered
- 1 TBL brown sugar
- 2 bay leaves
- 1/4 tsp ground ginger
- 1 tsp whole white peppercorns
- 2 TBL kosher salt
- 1 tsp whole black peppercorns
- 1 TBL mustard seed
- 4 large carrots – peeled and halved lengthwise
- 10 small red potatoes – cut in half
- 1 small head green cabbage – cut into wedges
Instructions
- Place the corned beef into a dutch oven with the onion and all the spices
- Cover with 1-2″ of water and simmer until fork tender, about 2 hours
- Add the potatoes and carrots, continue to simmer, covered until they are tender – about 30 minutes
- Add the cabbage wedges and continue to simmer another 15-20 minutes
- Leave the vegetables in the pot, remove the beef, slice pencil thin across the grain and plate with the vegetables in a serving platter
- Serve family style and spoon broth over each plating