Description
Celebrate St. Patrick’s Day with this Traditional Irish Corned Beef and Cabbage recipe, featuring tender brisket simmered with aromatic pickling spices, served alongside perfectly cooked cabbage, carrots, and potatoes for a classic comfort meal.
Ingredients
Scale
Meat and Broth
- 3-4 lbs flat-cut brisket
- 4 cups low-sodium beef broth
Vegetables
- 1 head green cabbage
- 4 large carrots
- 4 medium Yukon Gold potatoes
Spices and Aromatics
- 2 tbsp pickling spice
- Fresh garlic cloves (about 4 cloves, crushed)
- 1-2 bay leaves
- 1 large onion, diced
Instructions
- Prepare Brisket: Rinse the brisket under cold water to remove excess salt and pat dry thoroughly using paper towels.
- Sauté Onions: In a large pot over medium heat, add a small amount of oil or use broth and sauté the diced onions until they are translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Simmer Brisket: Add the brisket, beef broth, enough water to cover the meat, bay leaves, crushed garlic cloves, and pickling spice to the pot. Bring mixture to a gentle boil over medium-high heat.
- Slow Cook Meat: Reduce heat to low, cover the pot, and let the brisket simmer gently for 3 hours or until the meat is tender and easily pierced with a fork.
- Add Root Vegetables: Add chopped carrots and peeled potatoes to the pot, cover again, and cook for an additional 30 minutes, until the vegetables are tender but not mushy.
- Steam Cabbage: Stir in cabbage wedges and cover the pot. Let the cabbage steam for 15 to 20 minutes, until it turns bright green and is tender but still crisp.
- Serve: Remove the bay leaves and pickling spices, slice the brisket against the grain, and serve with the cooked cabbage, carrots, and potatoes. Ladle some cooking broth over the top for extra flavor.
Notes
- Rinsing the corned beef helps reduce excess sodium from the curing process.
- Simmering slowly ensures the meat becomes tender without drying out.
- Use a large enough pot to accommodate all ingredients comfortably with some liquid for simmering.
- Pickling spice can be homemade or store-bought; it typically contains mustard seeds, coriander, bay leaves, and peppercorns.
- For even cooking, cut vegetables into similar-sized pieces.
- Leftovers can be stored in the refrigerator for up to 3 days and are great for sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 3 hours 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Irish
