Celebrate Saint Patrick with Corned Beef & Cabbage!

If it wouldn’t be St. Patrick’s Day in your house without Corned Beef & Cabbage, here’s a recipe from Darina Allen’s the Festive Food of Ireland.  You can also try this highly recommended recipe from Epicurious.com go>

Just so you know our research reveals that Corned Beef and Cabbage is not a traditional Saint Patrick’s Day meal in Ireland and truly is not commonly eaten or served there.  It’s Irish-American fare and has come to be associated with the holiday celebration here in the U.S. – but hey, any way you slice it, it makes me feel Irish for the day so I will enjoy it. Erin go braugh!


Corned Beef & Cabbage – Recipe from Irish Culture and Customs Website

• 4-pound corned beef brisket – ’silverside’ if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.

• 3 large carrots, cut into large chunks

• 6 to 8 small onions, roughly chopped

• 1 teaspoon powdered English mustard

• 1 large spring of fresh thyme and several parsley stalks tied together

• 1 cabbage

• Salt and pepper to taste

Cooking Instructions:

• Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.

• Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
  
  
• Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.

• Serve the corned beef cut into slices and surrounded by the vegetables.

• Serve with a generous amount of boiled potatoes, fresh rye bread and quality, grainy mustard.

Tagged as: corned beef and cabbage, Saint patrick's Day