I am proud of my Irish heritage! This March 17 in honor of Saint Patrick, the patron saint of Ireland, I will be wearing green and making corned beef and cabbage!
Interestingly, this dish is actually an Irish American tradition rather than a classic Irish one. When Irish immigrants arrived in America in the 19th century, they found corned beef to be more affordable and available than the bacon commonly eaten in Ireland. They paired it with cabbage, an inexpensive vegetable that absorbs flavor beautifully, and the one pot meal quickly became a St. Patrick’s Day tradition in the United States.
1 corned beef brisket, 3 to 4 pounds, with spice packet
10 small red potatoes, halved
4 large carrots, cut into chunks
1 large yellow onion, quartered
1 head green cabbage, cut into wedges
3 cloves garlic, smashed
1 bay leaf
6 cups water or beef broth
Optional: 1 bottle Irish stout beer for deeper flavor
Rinse the corned beef under cold water to remove excess brine.
Place the brisket in a large Dutch oven or stock pot with the fat side facing up.
Add the spice packet, garlic, onion, bay leaf, and broth or broth with beer.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 2½ to 3 hours until the meat becomes tender.
Add the potatoes and carrots and cook for 15 minutes.
Add the cabbage wedges and cook another 10 to 15 minutes until the vegetables are tender.
Remove the brisket, slice against the grain, and serve with the vegetables and some of the broth.
Cook the brisket slowly at a low simmer so it stays tender.
Always slice against the grain for the best texture.
Leftovers are perfect for corned beef hash or a classic Reuben sandwich the next day.
Charm Hartland
Top 5% Realtor, Santa Clara County
Realty World Homes and Estates
San Jose, CA 95138
408 712 3932
Charm@HartlandTeam.com
www.HartlandTeam.com
Helping Silicon Valley families buy and sell homes with expertise, strategy, and care.