It’s time to go green! This St. Patrick’s Day, whip up an Irish dish for your family without breaking the budget. This slow-cooking one-pot classic of corned beef and cabbage will bring your St. Patrick’s Day celebration to a new level.
- 3 pounds corned beef brisket with spice packet
- 1 pound small red potatoes, halved
- 12 slender carrots, peeled
- 1 large onion, peeled and quartered
- 1 small head of cabbage, outer leaves removed, and cut into small wedges
- 2 teaspoons kosher salt
- 2 tablespoons chopped fresh parsley for garnish
- Dijon mustard for serving
- Preheat the oven to 325°F.
- Place meat, onion and contents of the included spice packet into a Dutch oven or another large pot. Add cold water to just cover the meat.
- Bring the water to boil over medium heat.
- Cover pot tightly and place in the oven until tender; about 3.5 hours.
- Remove the meat from the broth (stock) and transfer it to a shallow baking dish.
- Increase the oven temperature to 425°F.
- Return meat to oven along with a cup of stock. Bake for 15 minutes, or until the top browns.
- Transfer meat to a cutting board and cover with foil to keep warm.
- Using a fine mesh strainer, strain the stock and return to the pot. Add salt.
- Bring stock to a boil, and add the potatoes. Cook 5 minutes.
- Add cabbage wedges and carrots, cover, and bring to a boil again. Cook 15-20 minutes, until vegetables are tender.
- Transfer vegetables to a deep platter and cover with foil.
- To serve, slice the meat across the grain into ¼-inch slices. Place near vegetables on a serving platter and pour a few ladles of broth over the meat and vegetables. Sprinkle with chopped parsley and serve with Dijon mustard.
Fun facts about the Irish and corned beef
- Corned beef is rarely eaten as a festive meal in Ireland any longer. St. Patrick’s Day festivities are purely American.
- It is believed that Irish immigrants bought this dish with them to the U.S. in the 17th century.
- In Boston, corned beef and cabbage is known as New England Boiled Dinner, a tribute to its origins on American shores.
- Corned beef is generally made from beef (most often brisket) that has been cured with large-grained rock salt, called “corns.” Hence its name.
Add some shamrock cookies, cannonballs and you’ve got yourself a complete St. Patrick’s Day dinner!
What’s your favorite St. Patrick’s Day and/or corned beef and cabbage recipe? Share it with us in the comments.