Here’s a classic Corned Beef and Cabbage recipe perfect for celebrating St. Patrick’s Day:
Corned Beef and Cabbage Recipe
Ingredients:
- 4 pounds corned beef brisket (with spice packet)
- 10 cups water (or enough to cover the beef)
- 1 tablespoon black peppercorns
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 medium onion, peeled and quartered
- 1 tablespoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- 4 large carrots, peeled and cut into chunks
- 10 small red potatoes, halved
- 1 medium head of cabbage, cut into wedges
- Salt, to taste
Instructions:
- Prepare the Corned Beef:
- Rinse the corned beef under cold water to remove excess brine.
- In a large pot, add the corned beef brisket, water, black peppercorns, garlic, bay leaves, onion, mustard seeds, and crushed red pepper flakes (if using). Bring the mixture to a boil over high heat.
- Simmer the Corned Beef:
- Reduce the heat to low and cover the pot. Let the corned beef simmer for about 2.5 to 3 hours or until the beef is tender. You’ll want to check the beef every 30 minutes or so and skim any foam or impurities from the surface.
- Add the Vegetables:
- Once the corned beef is tender, add the carrots and potatoes to the pot. Simmer for an additional 30 minutes until the vegetables are tender.
- Add the Cabbage:
- Add the cabbage wedges to the pot, pressing them down into the liquid. Cook for about 15-20 minutes, or until the cabbage is tender but not mushy.
- Finish and Serve:
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing it against the grain.
- Arrange the corned beef on a platter and surround it with the cabbage, carrots, and potatoes.
- Pour some of the cooking liquid over the beef and vegetables for extra flavor.
- Serve hot, and enjoy!
Optional:
- Serve with mustard or horseradish on the side for an extra kick!
This recipe serves around 6-8 people and is a perfect meal to celebrate St. Patrick’s Day with family and friends. Enjoy!