Irish Corned Beef and Cabbage Recipe
Irish Corned Beef and Cabbage is a classic dish that’s all about bringing simple ingredients together to create something really tasty.
It stars corned beef, which gets super tender after cooking. You’ll also toss in some vegetables – think carrots, onions, potatoes, and of course, cabbage.
Each of these adds its own flavor and texture, making the dish well-rounded and filling. It’s the kind of meal that warms you up and fills you up, ideal for a cozy night in.
No need for fancy spices or complicated steps here; we’re keeping it straightforward and satisfying.
Whether you’re cooking for a crowd on St Patrick’s Day, or just whipping up something hearty for dinner, this recipe has got you covered.
Tips and Tricks
Choosing the Best Corned Beef
Look for a well-marbled brisket for the most flavorful and tender result. The fat will render during cooking, adding richness to the dish.
Perfect Simmering
Maintain a gentle simmer rather than a rolling boil. This ensures the meat stays tender and doesn’t become tough.
Cooking Time
Stick to the recommended cooking time of 50 minutes per pound. For a 3-pound brisket, this means about 2.5 hours of simmering.
Adding Vegetables
Add the vegetables in stages: first the potatoes and carrots, then the cabbage. This ensures all vegetables cook evenly and retain their texture.
Resting the Meat
Let the corned beef rest for 10 minutes after cooking. This helps retain its juices, making it easier to slice and more flavorful.
Slicing the Beef
Slice the corned beef against the grain. This results in tender, easy-to-chew slices.
Flavor Enhancements
For an extra layer of flavor, you can add a few bay leaves, cloves of garlic, or a sliced onion to the simmering liquid.
Leftovers
Store leftover corned beef and vegetables in an airtight container in the refrigerator. They can be easily reheated or used in sandwiches, hash, or soups.
Related Recipes
Irish Beef Stew With Colcannon
Quick And Easy Stove-Top Shepherd’s Pie
Skillet Cabbage Rolls (Ground Beef)
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Irish Corned Beef and Cabbage
Equipment
Ingredients
- 3 pound corned beef brisket with spice packet
- 10 small red potatoes cut in half
- 5 medium carrots peel and cut into 3-inch pieces
- 1 large head cabbage cut into small wedges.
Instructions
- Place the corned beef in a large pot.
- Cover the beef with water.
- Add the spice packet that comes with the corned beef to the pot.
- Bring the water to a boil, then reduce the heat to a simmer.
- Let the beef simmer for 50 minutes per pound of meat.
- After the beef has simmered, add chopped carrots, onions, and potatoes to the pot.
- Let these vegetables simmer with the beef for about 15 minutes.
- Then, add cabbage wedges to the pot.
- Continue to simmer everything for another 15 minutes.
- Once the vegetables are tender, remove the pot from the heat.
- Take the beef out of the pot and let it rest for 10 minutes before slicing.
Nutrition
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