Mouth-watering Irish corned beef and cabbage recipe
My friends, if you’re looking for a hearty and flavorful meal to celebrate Saint Patrick’s Day, or any occasion for that matter, look no further than this Irish Corned Beef and Cabbage Dinner Recipe. This traditional Irish meal has become a favorite of many Americans, and for good reason. The tangy and bold taste of the corned beef pairs perfectly with the tender texture of the vegetables, creating a mouth-watering experience that will leave you yearning for more.
Now, I know what some of you might be thinking – “Corned beef is not really Irish!” But my dear friends, this recipe is truly authentic. Corned beef was actually first introduced to Ireland by British soldiers during their occupation in the 17th century, and Irish immigrants brought the dish to America in the mid-19th century. So while it may not be a dish solely originated from Ireland, it has certainly become an important part of traditional Irish-American cuisine.
So let’s get ready to cook up some good old-fashioned comfort food, enjoy some good company, and raise a glass in honor of Saint Patrick’s Day. Sláinte!
Why You’ll Love This Recipe
Listen up, folks! If you fancy a traditional Irish meal that packs a punch when it comes to flavor and satisfaction, then this Irish Corned Beef and Cabbage Dinner Recipe is the one for you. Let me tell you all the reasons why this recipe is one of my favorites.
First and foremost, it’s a classic corned beef and cabbage recipe done right. It’s an authentic dish that the Irish-American community has been enjoying for years, especially on St. Patrick’s Day.
The ingredients used in this recipe are what make it stand out from the crowd. We’ve got corned beef brisket cooked with cabbage, potatoes, carrots, and onions in a flavorful broth. The spice packet we use contains bay leaves, cloves, peppercorns, coriander seeds, and mustard seeds. Trust me; these spices take this dish to a whole new level of deliciousness.
Another thing that makes me love this recipe is how versatile it is. You can cook it in a slow cooker, braised in an oven or Dutch oven, or even boiled in a pot. And don’t forget about the Instant Pot or pressure cooker– they work wonders too!
Lastly, my favorite thing about this recipe is how easy it is to make substitutions and variations based on your preferences. You can swap out the potatoes for beets or add in some dried beans for extra fiber and protein.
Overall this recipe is perfect for any occasion- whether you’re craving comfort food or hosting a celebratory dinner event like St. Patrick’s Day. Trust me; if you try my Irish Corned Beef and Cabbage Dinner Recipe once, you’ll be hooked for life!
Ingredient List
- 4 pounds corned beef brisket
- Spice packet (2)
- 2 bay leaves
- Beef broth (1)
- Classic corned beef vegetables:
- 1 head green cabbage
- 3 carrots
- 3-4 boiling potatoes
- Aromatic vegetables:
- 1 large onion
- 4 cloves of garlic
- Spices:
- 1 teaspoon whole seed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper or red pepper flakes
- Optional:
- Flat cut brisket
- Parmesan Roasted Beets
- Slow Cooker or Instant Pot corned beef
The Recipe How-To
Let’s get cooking! To create this traditional Irish Corned Beef and Cabbage Dinner, you’ll need the following:
Ingredients:
- 4 pounds corned beef brisket(choose flat cut)
- Spice Packet (included with corned beef brisket)
- 2 bay leaves
- 1 onion, large, peeled and quartered
- 1/4 teaspoon whole clove
- 8 peppercorns
- 3 garlic cloves
- salt to taste
- green cabbage, cut into wedges
- carrots, peeled and sliced
- boiling potatoes, peeled and quartered
Instructions:
- Rinse the corned beef brisket under cold water and pat dry.
- In a Dutch oven or large pot, place the corned beef brisket with fat side up.
- Add the spice packet that comes with the brisket and 2 bay leaves on top of the meat.
- Add water until it covers the meat.
- Add onion chunks, whole clove, peppercorns, garlic cloves, and salt to taste.
- Bring it to boil.
- Reduce heat to low, cover, and simmer for about 3 hours or until the meat is tender when you insert a fork into it*.
- At about the last hour of cooking add cabbage wedges that have been rinsed well or soaked in salt water for some time**,
- Followed by sliced carrots*** then potatoes which have been rinsed well under cold water.
- Cook until vegetables are tender.
Note
* Make sure that there is enough water so it won’t evaporate completely; add more if needed;
Rinse or soak cabbage before putting them in since corned beef can be very salty already;
* Sliced carrots can be cooked longer if you prefer them softer or shorter if you want them still crunchy;
Your Irish Corned Beef and Cabbage Dinner is now ready to serve!
Substitutions and Variations
Well, well, well! If you want to shake things up a little bit, or if you’re fresh out of ingredients listed above, then listen up. I’ve got some substitutions and variations that will knock your socks off.
Instead of using green cabbage, try swapping it out with some red cabbage for a fun twist in color. You can kick it up a notch by adding some sliced beets as well. Trust me, it’s not only going to look good but also taste scrumptious.
Are you a meat lover and want to add more protein to your meal? Try adding some dried beans like pink beans or pinto beans during the cooking process. It’s a brilliant way to make it more satisfying and filling.
If you’re not into beef, no worries mate! Try this recipe with corned turkey or even pork roast instead. It will still tickle your taste buds, and you’ll have a different kind of flavor experience altogether.
Feeling a little spicy today? Add some whole seed clove or peppercorns into the pot while boiling. You can also mix things up by using other spices like smoked paprika, garlic powder, or mustard seed to enhance the flavor profile.
And lastly, if you’re feeling adventurous and want to try making Irish Corned Beef and Cabbage in a different way, then give the braised corned beef or pressure cooker method a go. You’ll get melt-in-your-mouth meat that will blow your mind!
Remember folks, these substitutions and variations are just suggestions. Cooking is an art form, so feel free to experiment with ingredients that suit your palate.
Serving and Pairing
We’ve got ourselves a classic Irish boiled dinner, folks! And what better way to savor it than by pairing it with some hearty soda bread and a few other accompaniments? Trust me, you’ll need something to soak up all that flavorful broth!
For starters, why not slice up some freshly baked Irish Soda Bread and top it with a generous spread of butter? Its subtle sweetness will complement the savory beef and veggies in this dish beautifully.
If you’re feeling extra indulgent, you could also whip up a side of creamy horseradish sauce. Just mix together sour cream or Greek yogurt with some prepared horseradish, dijon mustard, salt, and pepper to taste. This rich, tangy sauce adds a nice kick to the milder flavors of the corned beef and cabbage.
As for drinks, you can’t go wrong with a pint of your favorite ale or stout (it is St.Patrick’s Day after all!). But if you’re looking for something non-alcoholic or more refreshing, I suggest serving this meal with a cold glass of ginger beer or iced tea. Both have enough flavor to stand up to the bold flavors of the corned beef without overpowering them.
So there you have it – the traditional Irish boiled dinner served with delicious accompaniments that will leave your taste buds feeling satisfied and your belly full. Enjoy!
Make-Ahead, Storing and Reheating
Alright folks, listen up. Now that you’ve got your bellies stuffed with this succulent Irish Corned Beef and Cabbage Dinner, let’s talk about what to do with the leftovers. Trust me, you’re gonna wanna save some for later.
If you’re like me, the thought of cooking a big old meal all over again can be daunting, especially if you’re tired from all the St. Patrick’s Day festivities. Luckily, this dish can be reheated with ease and still tastes just as good (if not better) the next day.
Once your meat has cooled down completely, store it in an airtight container in the fridge for up to 4 days. If you have any leftover broth, store that separately from the meat so it doesn’t get soggy. To reheat, simply transfer your corned beef and veggies to a large pot on medium heat with a splash of water or leftover broth. Give everything a good stir occasionally, cooking until heated through.
Alternatively, this recipe is perfect for making ahead of time and reheating later. Just follow the cooking instructions as usual and allow everything to cool down completely before storing in an airtight container in the fridge or freezer (for longer storage). When ready to serve again, simply defrost overnight in the fridge then warm up using the method above.
And just one final tip – if you find yourself with leftover meat but no veggies, use it as the filling for classic Reuben sandwiches! Just pile on some Swiss cheese and sauerkraut between two slices of rye bread and grill until melty goodness oozes out from every corner. Trust me when I say this is one sandwich that will leave you feeling anything but corny.
Tips for Perfect Results
When it comes to preparing Irish corned beef and cabbage dinner, there are some tips that can ensure perfect results. Here are some of the tips I have learned over the years:
Firstly, always choose a good quality brisket for your recipe. A high-quality brisket would cook evenly, have tender meat and would result in a flavorful dish. It is also crucial to note that one should never trim the fat off the brisket prior to cooking. The fat not only adds flavor but also helps keep the meat tender.
Secondly, it’s important not to crowd your pot when boiling your vegetables. Overcrowding can lead to uneven cooking and result in soggy vegetables. So, use a large pot or cook your vegetables in batches.
Thirdly, seasoning is everything when it comes to Irish corned beef and cabbage dinner. The spice packet that typically comes with corned beef may contain all the required seasoning but adding extra spices such as garlic, thyme or bay leaves can take this dish to the next level of deliciousness.
Next up, keep an eye on your cooking time. Overcooking the vegetables and meat can make them mushy while undercooking them can leave you with tough meat and crunchy vegetables.
It is also worth noting that adding a bottle of beer or adding some beef broth into your cooking liquid can intensify its flavor immensely. Lastly is allowing sufficient time for resting after you’ve removed the boiled ingredients from the heat which allows flavors to meld together.
With these tips in mind, you’ll be sure to impress your friends and loved ones with a mouth-watering Irish corned beef and cabbage dinner that will have them begging for more!
FAQ
Now that you have all you need to make the traditional Irish Corned Beef and Cabbage Dinner, it’s essential to address some questions you may have. In this segment, I’ve put together some FAQs that will guide you on how to make this incredible meal. From boiling potatoes, carrots, and beets to understanding how long the dish can keep in the refrigerator, read on to find out more.
What do the Irish eat with corned beef and cabbage?
When it comes to classic Irish cuisine, few dishes can compare to the timeless recipe for corned beef and cabbage. Optional condiments like mustard or horseradish can be served alongside to add an extra kick of flavor.
What do you serve with corned beef and cabbage?
As an expert in the culinary arts, I have handpicked a selection of mouth-watering recipes that are sure to impress. These recipes include Crispy Smashed Baby Potatoes, Southern Squash Casserole, Roasted Russet Potatoes, Parmesan Roasted Green Beans, Slow Cooker Bacon Mac and Cheese, Slow Cooker Sweet Potatoes With Bacon, Cheddar Cheese Zucchini Bread, and Parmesan Roasted Cauliflower. Each dish is packed with flavor and has been carefully crafted to provide the perfect balance of taste and texture. So let’s get cooking!
Is corned beef and cabbage a traditional meal in Ireland?
Although corned beef and cabbage is often thought of as the quintessential Irish dish, it is not actually a common meal in Ireland itself. In fact, you would be hard-pressed to find it served in most areas of the country. So how did this particular dish become so closely associated with the Irish culture, particularly in the United States?
Why is corned beef and cabbage an Irish American dish instead of an Irish dish?
It may come as a surprise to some Irish Americans that corned beef and cabbage is not a traditional dish of Ireland. In fact, it is believed to have originated in America during the late 1800s when Irish immigrants replaced the bacon they typically ate in their homeland with corned beef.
Bottom Line
Well folks, I hope you’ve enjoyed reading about my Irish Corned Beef and Cabbage Dinner recipe as much as I’ve enjoyed sharing it with you. Trust me when I say, this dish is one for the books. It’s not only perfect for celebrating St. Patrick’s Day, but also for any day you’re craving a delicious and hearty meal.
As a chef specializing in British cuisine, I understand the importance of traditional dishes and their ability to transport us back in time through our taste buds. This recipe is no exception. It’s packed with flavor and texture, all originating from the essential ingredients that make up the classic Irish boiled dinner.
So go ahead and invite your friends and family over for a traditional Irish meal that they won’t soon forget. From the perfectly salted corned beef brisket to the tender vegetables cooked to perfection, this recipe is sure to impress.
And don’t forget to pair it with some freshly baked Irish soda bread and maybe even a pint of Guinness! So what are you waiting for? Head to your local market or butcher shop and grab all the ingredients necessary to make this classic dish. Trust me, it’ll be worth it!
Irish Corned Beef and Cabbage Dinner Recipe
Ingredients
- 4 -4 1/2 lbs corned beef brisket, preferably second cut
- 1 1 cup dried pink beans (1/2 pound) or 1 cup dried pinto bean (1/2 pound)
- 1 medium onion, peeled and pierced with
- 1 whole clove
- 1 teaspoon salt
- 16 small firm young beets
- 8 medium boiling potatoes, scrubbed
- 8 medium carrots, peeled
- 1 large rutabaga, peeled and cut crosswise into 1/2 inch thick slices (about 1 1/2 pounds)
- 2 lbs firm green cabbage, trimmed, quartered and cored
- 1 bunch fresh parsley sprig, trimmed, washed and thoroughly drained
Instructions
- Place the brisket in a 5 to 6 quart casserole and add enough water to cover it by at least 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam as they rise to the surface.
- Reduce the heat to low and simmer partially covered for about 3 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a skewer or small knife. (Check the pot from, time to time. The water should cover the brisket throughout the entire cooking time; add boiling water to the casserole if needed.).
- Meanwhile, in a heavy 2 to 3 quart saucepan, bring 1 quart of water to a boil over high heat. Drop in the dried beans (1 cup dried horticultural shell beans, such as cranberry beans, or substitute dried pink or pinto beans (1/2 pound) and boil them for about 2 minutes. (The water should cover the beans by at least 2 inches; if necessary, add more.)
- Turn off the heat and let the beans soak for 1 hour.
- Then add the clove pierced onion and the salt and bring to a boil again.
- Reduce the heat to low, and simmer partially covered for 1 hour, or until the beans are tender. (Check he beans occasionally; add more boiling water if needed.) Drain the beans and discard the onion.
- With a small, sharp knife cut the tops from the beets, leaving about 1 inch of stem on each. Scrub the beets under cold running water, then place them in a 3 to 4 quart saucepan and pour in enough cold water to cover them by 2 inches. Bring to a boil over high heat, reduce the heat to low, cover the pan and simmer until the beets show no resistance when pierced with the point of a small skewer or knife. This may take from 30 minutes to 2 hours; add boiling water to the beets if necessary. Drain the beets and, when they are cool enough to handle, slip off their skins.
- The potatoes, carrots and about 1 1/2 pound peeled and cut crosswise into 1/2 inch thick slices rutabaga may be cooked together in a large pan of lightly salted boiling water. Drop the vegetables into the pot and cook briskly, uncovered, for about 20 minutes, or until they are tender but not falling apart. Drain, then peel the potatoes with a small knife.
- Cook the cabbage separately by dropping the quarters into enough salted boiling water to cover them completely. Reduce the heat to low and simmer partially covered for about 15 minutes, or until the cabbage is almost tender but still somewhat resistant when pierced with the point of a small sharp knife. Drain thoroughly and cut each quarter into halves.
- To serve the boiled dinner, carve the beef and arrange the slices slightly overlapping attractively along the center of a large, heated platter. Surround the meat with mounds of individual vegetables and garnish the platter with the parsley. Horseradish, mustard and pickles are spicy accompaniments to a corned beef dinner. Serves 8.
- Time Life Holiday Cookbook.
Nutrition
Recommended Recipes Just For You
None found
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.