Dine on a Dime this St. Patrick’s Day: Corned Beef and Cabbage

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.

Ingredients: 

  • 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

Directions:

  • 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!

Your Turn:

What’s your favorite St. Patrick’s Day and/or corned beef and cabbage recipe? Share it with us in the comments.

About Kyle Trondle