Corned Beef and Cabbage
- An Irish Tradition -
A delicious Corned Beef and Cabbage recipe will please your family and make a perfect St. Patrick's Day meal. It's a traditional food served on March 17th and with any luck, you may have leftovers to make Reuben sandwiches.
Cabbage has been a staple in Irish homes for centuries. Quality Irish bacon was originally used when preparing cabbage for the St. Patrick's day celebrations in Ireland. After coming to the U.S., Irish immigrants couldn't afford bacon and substituted corned beef. It caught on and is now the standard beef recipe prepared for St. Patrick's Day.
This is one of many beef recipes that you can enjoy the next day. This flavorful recipe makes wonderful sandwiches using the leftovers.
- 4 1/2 - 5 lb. corned beef brisket
- 4 all spice berries
- 2 bay leaves
- 1 tsp. mustard seeds
- 1 onion, quartered
- 1 bulb garlic, cut crosswise so each clove is cut in half
- 1 tsp. black peppercorn
- a medium head of cabbage, cut into eighths
- 1 1/2 lb. small red potatoes
Rinse meat under running water, then place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns and garlic. Add enough water to cover beef.
Bring to a boil, skimming off any scum that develops. Reduce to a simmer and cover. Cook about 4 hours or until tender.
Add cabbage and potatoes to pot and cook about 30 minutes or until desired tenderness.
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