Corned Beef and Cabbage: A St. Patrick's Day Tradition

  Corned beef and cabbage is a classic St. Patrick's Day dish. It is a hearty and flavorful meal that is perfect for celebrating with family and friends. This recipe is easy to make and can be adapted to your own taste.

 

Ingredients:

 

3-4 pound corned beef brisket

1 large onion, quartered

3 carrots, peeled and cut into 2-inch pieces

4 stalks celery, cut into 2-inch pieces

6 cloves garlic, peeled

12 sprigs fresh thyme

6 bay leaves

1 teaspoon black peppercorns

1/2 head of cabbage, cored and cut into wedges

Instructions:

 

Place the corned beef brisket in a large pot. Add the onion, carrots, celery, garlic, thyme, bay leaves, and peppercorns.

Fill the pot with water until the corned beef is covered by about 2 inches.

Bring the pot to a boil over high heat.

Reduce heat to low, cover the pot, and simmer for 2-3 hours or until the corned beef is tender.

Add the cabbage wedges to the pot and cook for an additional 15-20 minutes or until the cabbage is tender.

Remove the corned beef and cabbage from the pot and let them rest for a few minutes before slicing and serving.

Tips:

 

You can add other vegetables to the pot, such as potatoes, turnips, and parsnips.

If you want a richer flavor, you can add a can of beer to the pot.

You can also use a slow cooker to cook the corned beef and cabbage.

Enjoy your St. Patrick's Day feast!

 

Here are some additional tips for making the perfect corned beef and cabbage:

 

Choose a good quality corned beef brisket.

Don't overcook the corned beef. It should be tender but not falling apart.

Season the corned beef with salt and pepper before cooking.

Serve the corned beef and cabbage with your favorite sides, such as mashed potatoes, Irish soda bread, and coleslaw.

Happy St. Patrick's Day!