St. Patrick's Day Corned Beef and Cabbage

Name: St. Patrick's Day Corned Beef and Cabbage
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1.5 kg Corned Beef Brisket (with spice packet); 1 large Head of Cabbage, cut into 8 wedges; 6 medium Potatoes, peeled and quartered; 4 medium Carrots, peeled and cut into large chunks; 1 large Yellow Onion, quartered; 2 tbsp Apple Cider Vinegar; 1 tsp Black Peppercorns; 6-8 cups Water or Beef Broth; 1/4 cup Fresh Parsley, chopped (for garnish)

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This traditional St. Patrick's Day meal is a comforting celebration of Irish-American heritage. A brined beef brisket is simmered until incredibly tender with potatoes, carrots, onions, and finished with crisp-tender cabbage wedges. It's a flavorful and hearty dish that brings warmth and festivity to your table, perfect for a March gathering.

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St. Patrick's Day Corned Beef and Cabbage

Prep Time20 min

Cook Time180 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Pot or Dutch OvenCutting BoardSharp Knife

Ingredients

1.5 kg Corned Beef Brisket (with spice packet)1 large Head of Cabbage, cut into 8 wedges6 medium Potatoes, peeled and quartered4 medium Carrots, peeled and cut into large chunks1 large Yellow Onion, quartered2 tbsp Apple Cider Vinegar1 tsp Black Peppercorns6-8 cups Water or Beef Broth1/4 cup Fresh Parsley, chopped (for garnish)

Instructions

1
Rinse the corned beef brisket under cold water. Place it in a large pot or Dutch oven and sprinkle the spice packet over the top. Add the black peppercorns and apple cider vinegar.
2
Pour enough water or beef broth into the pot to cover the brisket. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is fork-tender. Skim off any foam that rises to the surface during the first hour.
3
After the brisket has cooked for about 2 hours, add the quartered potatoes, carrot chunks, and onion quarters to the pot. Continue to simmer with the brisket for another 30-45 minutes, or until the vegetables are tender.
4
Add the cabbage wedges to the pot during the last 15-20 minutes of cooking. Cook until the cabbage is tender-crisp. Do not overcook the cabbage, as it can become mushy.
5
Carefully remove the brisket from the pot and let it rest on a cutting board for 10-15 minutes before slicing against the grain. Remove the vegetables from the cooking liquid.
6
Arrange sliced corned beef, cabbage, potatoes, carrots, and onions on a large platter. Garnish with fresh chopped parsley and serve warm with some of the cooking liquid on the side, if desired.

Nutrition

Calories650 kcal

Protein55g

Fat35g

Carbohydrates

Frequently Asked Questions

Can I cook this in a slow cooker?

Yes, place the brisket, spices, and liquid in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the root vegetables during the last 2-3 hours, and the cabbage during the final hour.

How do I ensure the corned beef is tender?

The key is low and slow cooking. Make sure it simmers gently for the recommended time until it can be easily pierced with a fork. Resting the meat before slicing also helps with tenderness.

What can I do with leftover corned beef?

Leftover corned beef is fantastic in sandwiches (Reuben style without Swiss cheese if preferred), hash with potatoes and onions, or simply reheated with more cabbage.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.