An Irish Favorite: Corned Beef and Cabbage
This classic dish is an Irish favorite. Serve this up for a St. Patty's Day treat or simply make it for a hearty weeknight meal.
Looking for more terrific Irish food recipes? Check out our collection of Saint Patrick's Day Recipes: 8 Fresh Ideas for Dinner today!
Preparation Time20 min
Cooking Time3 hr 20 min
- 1 3/4 pound onions
- 2 1/2 pints carrots
- 6 pounds corned beef brisket or round, spiced or unspiced
- 1 cup malt vinegar
- 6 ounces Irish stout
- 1 tablespoon mustard seed
- 1 tablespoon coriander seed
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon dill weed
- 1/2 tablespoon whole allspice
- 2 bay leaves
- 3 pounds cabbage, rinsed
- 2 1/2 pounds small red potatoes
- 1/2 cup coarse grain mustard
- 1/2 cup Dijon mustard
To serve 12, use a 14 to 20 quart pan.
- Coarsely chop enough onions and carrots to make 1 cup each. In pan, place. onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.
- Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.
- Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through. Cored, then into wedges.
- Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top.
- Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.
- With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and. discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.
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