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! The problem may be that it is not the prettiest meal while it is cooking. But it wouldn’t be St. Patrick’s Day in this Irish house without it.
My mother always made it and I would not touch it with a ten foot pole. My mom called it a boiled dinner, but there are a lot of different versions of that. My mom’s exact birthday was always a question in our house. It is the week of St. Patrick’s Day, so we celebrated her “birthday week.” My grandmother would joke she couldn’t be having birthday parties on St. Patrick’s day in Dorchester, Ma, it would just be too much. So she joked that she lied on the birth certificate and said my mom was born on the 18th! My grandmother was a trip.
Because it was my mom’s “birthday week” and she would make this, I always felt I should try it but I was a very picky eater as a child. It drove her crazy. She would be so happy to see how far I have come. I can’t help but feel so sentimental this week now that she has passed. She was a wonderful woman.
A few years ago, I went to The Chieftain Pub in Plainville, Ma and my sis-in-law ordered it. I was forced to try and from then on I loved it. I would ask for their recipe but I am sure they are not willing to share and that is okay. I am willing to travel for theirs…it is that good.
The Chieftain Pub is closed on Sundays and I am all about the Sunday Dinner, so I needed to find an alternative. After a lot of research this is my go to recipe. My friend Kristen gave me this recipe and I love it. So on those Sundays when The Chieftain Pub is closed here is a recipe for you. And remember, everyone is Irish on St. Patrick’s Day. But the Irish love to have friends and raise a pint with anybody, so you can be Irish any day you want.
May you be in heaven a full half hour before the devil knows your dead
-Irish Blessing
The Easiest Corned Beef and Cabbage
Equipment
- 1 Dutch Oven or Crock Pot
Ingredients
- 1 3-4 lb. Corned Beef I buy with brine and spices included
- 4 Potatoes quartered
- 5 Carrots Peeled and chopped
- 1 large White Onion Roughly chopped
- 1 medium Green Cabbage quartered (or about 8 pieces if it's large)
- Mustard optional
Instructions
- Add the Corned Beef to a large, heavy pot. Cover with cold water and bring to a boil.
- Drain off the water and cover again with new cold water.
- My friend Kristen gave me this tip and it makes such a huge difference. It takes a lot of the salt out.
- Add the seasoning packet and bring to a boil again. Once you bring to a boil, lower the temp and simmer for about 2 hours.
- Add potatoes, carrots and onions. Bring to a boil again, then lower and simmer for about 30 minutes or until vegetables are tender.
- Add the cabbage (careful to not break apart). Cook for another 20 minutes.
- Remove from heat and serve warm.
- Mustard is a great condiment for this.