Corned Beef and Cabbage Recipe

March 17 is a widely celebrated holiday honoring Patrick, the patron saint of Ireland. History speaks of his travels across Ireland, establishing monasteries and schools, and legends speak of a curse he placed on all venomous snakes in Ireland, forcing them to drown in the ocean.

After his death on March 17, AD 461, the day became a Catholic holiday, St. Patrick’s Day. It has since become a holiday celebrated all over the world, by not only the Irish, but those who wish to be Irish for the day, donning Shamrocks and the color green.

What better way to celebrate the Irish holiday than with a feast of corned beef and cabbage! Check out this recipe from an French’s Point preferred vendor, Eileen Bartlett of Creative Catering and bring a bit of Irish to your dinner table!

Corned Beef and Cabbage Recipe

From the kitchen of Eileen Bartlett at Creative Catering

Ingredients you will need:

  • One 3-4 -pound corned beef brisket (uncooked), in brine water to cover the brisket
  • A couple of bay leaves
  • 2 teaspoons black peppercorns sprinkling of allspice
  • 2 whole cloves
  • Large head green cabbage (about 2 pounds), cut into thick wedges
  • Whole peeled carrots
  • New potatoes (I prefer whole smaller red ones, but you can also peel regular potatoes
  • Freshly ground black pepper

Steps to follow:

  1. Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves.
  2. Bring to a boil, uncovered, and skim off any scum that rises to the surface.
  3. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
  4. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
  5. Add the cabbage, carrots and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. I always put the cabbage on top, because I like to keep it a little under cooked.
  6. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes.
  7. Ladle some of the hot cooking liquid over the corned beef and season with pepper.
  8. Serve immediately with mustard or horseradish sauce.

Enjoy! From all of us at French’s Point: Happy St. Patrick’s Day!

Featured photo courtesy of Unsplash by Irene Dávila