Corned Beef and Cabbage

 

Corned Beef and Cabbage

As a person of Irish heritage, it is a tradition to make Corned Beef and Cabbage in March each year to celebrate St. Patrick’s Day. So, to start off the month of March this year, I am sharing my favorite Irish recipes with you, starting off with Corned beef and Cabbage.  This one-pot dinner with all the trimmings is perfect for a Sunday family meal and leftovers can be made into hash, bubble, and squeak. So, let’s get to making Corned Beef and Cabbage.  This is one of those slow and low types of meals for a lazy Sunday meal.

Ingredients:

3-4 Lb. Corned Beef Brisket with spice packet

Water that covers the brisket

2 bay leaves

2 potatoes per person, peeled and cubed.

2 Carrots peeled and chunked per person.

1 Head of Cabbage washed and wedged.

 

Directions:

In a Dutch Oven or large stockpot, place brisket along with enough water to cover the brisket, add spice packet, and bay leaves, and cook for 2-3 hours on medium heat. You’ll know it’s done when you can see that the brisket is fork tender.

Add potatoes and carrots and cover then simmer until veggies are also fork tender. Once they are done, add wedges of cabbage and simmer for an additional 25 minutes.  Remove the bay leaf and discard. On a large serving dish place brisket and veggies on a plate and cover to keep warm. Before serving, slice brisket against the grain. Serve with Horseradish mustard, butter salt, and pepper, and enjoy.

You can store leftovers in an airtight container for up to 3 days in the fridge. You can also make corned beef hash with some of the leftovers. I like hash for breakfast with a fried or scrambled egg and rye toast.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Graduating with an Associate of Arts from Pheonix University, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her Master in Criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology, her portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 various blogs from art to life coaching, to food, to writing, and opinion or history pieces each week.