Corned Beef and Cabbage is that once a year meal I think I don’t like and then I make it and it’s great! I think the problem is, it’s not the prettiest meal to make. But it wouldn’t be St. Patrick’s Day in this Irish House without it.
May you be in heaven a full half hour before the devil knows your dead – Irish Blessing
- Corned Beef- 3-4 lbs in Brine with spices included
- 4 potatoes, quartered
- 5 carrots, peeled and chopped
- One large onion
- 1 medium size green cabbage
- Mustard (optional)
Put the corned beef in a large heavy pot. Cover with cold water and bring to a boil. Drain off the water and cover it again with cold water. My friend Kristen gave me this tip and I don’t know what I did before. It takes a lot of the salt out. Add the seasoning packet. Bring to a boil again and then lower temperature and simmer for about 2 hours.
Add potatoes, carrots and onions. Bring to a boil again, then lower to simmer for about 30 minutes or until vegetables are tender.
Add the cabbage and cook for about another 20 minutes.
Remove from heat and serve warm. Enjoy!
Just remember….everyone is Irish on St. Patrick’s Day!
Additions: Mustard for Corned Beef
Allergens: Gluten Free, Nut free, Dairy Free, Egg Free, Peanut Free, Soy free