Corned Beef and Cabbage
Corned beef and cabbage is an American favorite on St. Patrick’s Day. Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. Mom wanted me to prepare this meal and I’m preparing corned beef the traditional way boiled. Some prefer to bake corned beef and saute cabbage with garlic, onions in olive oil. This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth.
- 5 pounds corned beef
- Packaged pickling spices
- 3 carrots, peeled and quartered
- 3 onions, peeled and quartered
- 1 medium-sized green cabbage, quartered
- 3 potatoes, peeled and quartered
Place corned beef in a large pot or Dutch oven and cover with water and boil for 5 minutes. Discarding the water, and bring the corned beef in plain water and add mixed pickling spices (often come packaged with the corned beef). Cover the pot, bring to a boil, reduce heat and simmer 5 hours or until tender. During the last hour, add the carrots, potatoes, and onions and cover again. During the last 15 minutes, add the cabbage (cut in quarters). Transfer meat and vegetables to a platter.
I took the beef out to rest and covered it with foil to stay warm. People tend to discard the broth but I like to serve it in a small cup and sip it while eating the meal. I’ve been preparing corned beef and cabbage this way for the past 20 years and never been disappointed. The corned beef was so tender and moist. It’s such a simple recipe pack with so many flavors from the beef, carrots, onions, cabbage, and spices. I have leftover corned beef for sandwiches the following day. Every year I intend to prepare it a different way and I always end up cooking it this way. Oh well there’s always next year….we shall see…..
Ciao for now!!!