How To Make Traditional 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.  I love it on rye with mustard – potatoes and cabbage on the side!

You can also try this highly recommended recipe from 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.





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