What is more traditional than corned beef and cabbage for St. Patrick's Day? I can't think of anything.
Try this classic recipe and serve it with a horseradish sauce for a new kick. And is a nice accompaniment for the whole meal and for breakfast the next day.
Next week look for an awesome dip recipe using leftover corned beef.
Classic Corned Beef & Cabbage
Serves about six
- 3-4 large onions, one cup diced and the remainder in large chunks
- 10 medium carrots, one cup diced and the remainder in large chunks
- 3 pounds corned beef brisket, spiced or unspiced. (If a spice packet is included, use that. If unspiced, add a dash each of mustard seed, coriander seed, peppercorns, dill seed, whole allspice and one bay leaf or a combination of whatever you have on hand.)
- 1/2 cup malt vinegar
- 1/2 cup Irish stout beer or other dark beer, like Guinness
- About 1 1/2 pounds small red potatoes, scrubbed, with larger ones cut in half, or peeled white potatoes cut in large chunks
- 1 large cabbage, cored and outer leaves removed, cut into large chunks
In a large Dutch oven, place the corned beef. Add about one cup of chopped onions and carrots each, and the vinegar, beer, and all the seasonings. Add enough water to over the corned beef. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
When the meat has cooked for 3 hours, add the remaining onions and carrots, and red or white potatoes, and cabbage to the cooked corned beef. (Keep the cabbage on top.) Cover and simmer about 20-30 minutes, until potatoes and cabbage are fork-tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables on a large platter. Sprinkle with parsley, if desired.
Serve with Dijon mustard, coarse grain mustard and horseradish sauce, if desired.
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup prepared grated horseradish (with liquid)
- 1/2 teaspoon grated lemon zest
- 2 teaspoons kosher salt
- Fresh ground black pepper
In a small bowl, mix together all the ingredients. Refrigerate for at least 30 minutes before serving.
Editor's note: This article was originally published on .