Recipe

Corned Beef and Cabbage Recipe For St. Patrick’s Day

Corned Beef and Cabbage is a popular dish Irish-American eat to celebrate St. Patrick’s Day. Corned beef has heavy amounts of fat, saturated fat, cholesterol, and sodium. So keep in mind any dietary restrictions that you or your guests may have when celebrating St. Patrick’s Day.

Ingredients:

1 package of corned beef brisket
1 small white or yellow onion
6 small (or 10 petite) red potatoes
5 carrots peeled and cut into 4-inch pieces
1 head of cabbage
2 12 oz. cans of beer

Total time 3 to 3 1/2 hours.

Directions:

1. CORNED BEEF

Remove corned beef from the package. Trim away as much exterior fat as you are able without compromising the brisket meat. Place the brisket in a large pot with the fattiest side facing down.
Pour enough water to cover about 2 inches above the top of the corned beef.
Add spice packet. Bring to a boil.

2. BEER

Once the water is boiling, add 2 cans of beer. Cover the pot and reduce heat to low.
Why add beer to corned beef and cabbage? Because it will help mute the overall briny/salty taste of the dish.

3. CARROTS

Peel and cut carrots. Add carrots to the pot.

4. POTATOES

Wash red potatoes and cut them into quarters. Leave the skin on to add to the color of the dish.
When the first carrot floats to the top of the water, add the potatoes to the pot.

5. CABBAGE

Remove the outer leaves from the cabbage. Cut off the bottom of the cabbage and wash.
Cut the cabbage in half down the stem. Cut the halves once again, also down the center line.
Add the cabbage quarters to the pot.

6. ONION

Cut off the top and bottom of the onion. Then cut the onion in half down the center. Peel off dried onion skin. Cut the halves in half once again, also down the center line. Add onion quarters to the pot.

7. SERVING

The meal is ready once the cabbage, carrots, onions, and potatoes are tender enough to cut with a side of a fork.

Before serving, use a ladle to skim away as much fat from the top of the broth.

Cut the brisket in thin slices against the muscle grain of the meat to serve.

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