Description
It’s almost St. Patrick’s Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.
Ingredients
- 1 (4 pound) corned beef brisket with spice packet
- 3 quarts water
- 1 onion, quartered
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into 2-inch pieces
- 1 teaspoon salt
- 2 pounds red potatoes, halved
- 1 small head cabbage, cut into eighths
Instructions
- Combine corned beef and spice packet contents
- water
- onion
- carrots
- celery
- and salt together in a large pot or Dutch oven; bring to a simmer
- skimming off any foam that rises to the surface.
- Cover the pot
- reduce heat to low
- and simmer until meat is almost fork-tender
- about 3 hours. Add potatoes and simmer
- uncovered
- until potatoes are almost tender
- about 30 minutes more.
- Place cabbage pieces on top of and around meat
- cover the pot
- and simmer until cabbage is tender
- 20 to 30 minutes more.
- Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Prep Time: 15 mins
Cook Time: 3 hrs 50 mins
Total Time: 4 hrs 15 mins
Servings: 8