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 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
- 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.