There’s no better way to celebrate St. Paddy’s Day than with a hearty bowl of melt-in-your-mouth corned beef and cabbage and a rich and frothy bottle of Guinness! You won’t believe how easy it is to make corned beef and cabbage! Throw some green on, get you’re Flogging Molly station going, and let’s get cooking!
To make the perfect corned beef and cabbage, all you need are two large pots. One for the corned beef and one for the veggies. The reason for keeping the meat and vegetables separate is that the broth from the corned beef is pretty darn salty and can overpower the vegetables. To solve this problem, just gently simmer the vegetables in a separate pot with some chicken broth. Later, when you serve, you can bring the corned beef and the vegetables together again. This recipe is best served in a large shallow bowl so you can enjoy the meat and the vegetables with a little broth. Have some spicy brown mustard on hand. It pairs perfectly with the corned beef and when it bumps into the veggies and broth, it’s fantastic!
Fun Facts:
The Irish have been making salt-cured beef since the Middle Ages however, it was the British that named it corned beef. The name comes from the large-grained rock salt “corns” used in the meat-curing process. Due to its non-perishable nature, corned beef was a favored provision of the British naval fleets and the North American armies in World Wars I and II.
Flat Cut vs. Point Cut
Both the flat cut and the point cut briskets have their merits. The flat cut is lean and tender. If you like to serve sliced corned beef, then this is the cut for you. The point cut brisket is triangle-shaped and from the collar bone area which has less muscle and more marbling. This cut is also tender and juicy and is perfect for shredding.
“May your troubles be less and your blessings be more and nothing but happiness come through your door.” IRISH BLESSING –
Print
Corned Beef and Cabbage
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4–6 Servings 1x
- Category: Main Course
- Method: Stove Top
- Cuisine: Irish
Description
This hearty, tender, corned beef and cabbage is a crowd-pleaser and super easy to make!
Ingredients
- 3–4 pound flat cut corned beef brisket
- 1 medium cabbage, cut in half, then into wedges
- 1 large onion, chopped
- 2 cups baby carrots, halved on the bias
- 2 large celery stalks, halved lengthwise then sliced
- 2 pounds red potatoes, medium dice
- 4 cups chicken broth
- 3 tablespoons flat-leaf Italian parsley, chopped
- Kosher salt, to taste
- cracked black pepper, to taste
Instructions
- Place the corned beef in a large pot or Dutch oven and cover with cold water by two inches. Bring to a boil, then turn down to a simmer. Simmer for 50 minutes per pound or until tender. Usually about 2.5-3 hours for a 3-4 pound brisket.
- When the meat is 1/2 hour from being done, in a separate large pot, add the cabbage, onion, carrots, celery, red potatoes, and chicken broth. The chicken broth will come half-way up the pot. Once the broth gets simmering, the cabbage will break down and all the vegetables will be nestled in the broth perfectly. Simmer for 25 minutes or until the vegetables are tender. Season with salt and pepper, if needed.
- Slice the corned beef and serve with the vegetables and a little broth in large shallow bowls. Pair with spicy brown mustard and Irish soda bread.
Notes
- Leftover corned beef is perfect for making delicious corned beef hash. Just chop it up and add to sautéed onions and diced potatoes. It’s amazing!
Keywords: corned beef and cabbage
Easier than I thought and delicious!
★★★★★