Corned Beef and Cabbage or Irish Boiled Dinner is classic Irish American dinner served on St. Patrick’s Day. Here I have a step-by-step post on how best to prepare corned beef brisket with boiled vegetables. This recipe is foolproof and delicious!
It’s that time of year!
Big bowls of Lucky Charms for breakfast, I’m wearing green to avoid getting pinched and the smell of beef brisket is percolating throughout my kitchen!
I grew up on this Irish-American classic. I’m sure most are familiar with this as it’s served in so many households around St. Patrick’s Day. But just incase you aren’t familiar, corned beef and cabbage is a one pot boiled dinner. Which sounds a bit suspect but in reality is delicious. Corned beef brisket simmers low and slow for hours before carrots, potatoes and cabbage are added to the pot – cooking until ultra tender.
Being that we are an Irish-American household, it’s the only meal I’m allowed to make on St. Patrick’s Day.🍀
To Make This Corned Beef Brisket with Boiled Vegetables You Will Need:
- corned beef brisket
- seasoning packet (included with the beef brisket)
- green cabbage
- baby red skinned potatoes
- yellow onion
- butter – for serving
- kosher salt – for serving
- freshly ground black pepper – for serving
- Irish soda bread – for serving
You can either make your own pickling spice or use the one that comes with the beef brisket. I have a friend that uses the packaged spices and then adds her own as well. So do what you feel like… you can’t go wrong!
Rinse your corned beef brisket under lukewarm water and pat dry with paper towel. I do this to rinse off excess brine which I feel makes the corned beef extra salty. Doing this will not remove any of the flavor of the corned beef, the flavors of the brine are already throughout the brisket.
Next place the beef brisket in a large heavy stock pot with 2 cloves smashed garlic and pickling spice packet. Cover with at least 12 cups of water or until the brisket is submerged under water.
Cover with a lid and bring to a near boil. I wait for the lid to start to ever so gently rattle. Then reduce to low/medium-low, and simmer with the lid askew for approximately 50 minutes per pound. So for a 4 pound corned beef, this would take roughly 3-1/2 hours.
3 hours later…
With about 4o minutes left on my timer, I quickly prep the potatoes. Quickly scrub and if your potatoes are on the large side, you can cut them in half. Peel and cut your carrots in to 1 to 1-1/2 inch pieces.
Cut a small head of cabbage in to 8 wedges, leaving a portion of the core intact.
Once the corned beef has finished cooking it will be much smaller in size and not the most attractive shade.
Add in the onions, carrots and potatoes. Place the wedges of cabbage on top, cover and cook for 30 to 40 minutes or until tender.
The vegetables are done when a fork glides through easily.
Believe it or not there is a correct and an incorrect way to cut corned beef. Find the grain of the meat and cut against it. For example, as you see in the photos the meat grain runs somewhat of a diagonal. You want to slice going in the opposite direction to create slices. Otherwise it will just shred.
Serve slices of tender corned beef with the boiled vegetables. I like to top the potatoes, carrots and cabbage with butter, salt and pepper and maybe a little parsley. And I also like to dip my corned beef into a grainy mustard.
Finish this whole meal off with slices of Irish soda bread and enjoy!
Happy St. Patrick’s Day!
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