Irish Corned Beef Recipe: A Savory Delight!

Hello and welcome to my Irish Corned Beef with Cabbage recipe article. With St. Patrick’s Day fast approaching, I thought it was the perfect time to share this traditional Irish dish that is loved all around the world.

There’s nothing quite like experiencing the rich and hearty flavors of corned beef, paired with tender cabbage and savory potatoes. It’s a dish that never fails to satisfy your hunger and warm your heart.

As a chef who specializes in British cuisine, I’m excited to share with you my twist on this classic recipe. I assure you that this dish will impress everyone who tries it, including those who are not familiar with Irish cuisine.

Whether you’re hosting a St. Patrick’s Day dinner or simply craving a delicious and comforting meal, my Irish Corned Beef with Cabbage recipe is the perfect fit. So let’s get cooking!

Why You’ll Love This Recipe

Irish Corned Beef With Cabbage
Irish Corned Beef With Cabbage

Are you looking for a hearty and delicious meal to celebrate St. Patrick’s Day or any other occasion? Look no further than this Irish Corned Beef with Cabbage recipe! There are several reasons why you’ll love this dish, starting with the fact that it is hearty and filling.

This dish is packed with protein from the corned beef, which is a type of cured meat that is typically made from brisket. The cabbage and other vegetables add some sweetness and crunch to the dish, balancing out the rich flavors of the beef.

Another reason why you’ll love this recipe is because it’s easy to make. Whether you choose to cook it in a slow cooker or on the stovetop, it requires very little prep time and can be left to simmer away while you go about your day.

Plus, this recipe is versatile! You can adapt it to your liking by adding additional spices or vegetables of your choice. You can also serve it in different ways – as braised corned beef with cabbage, roasted cabbage, or even as a sandwich filling!

Lastly, this recipe has cultural significance. It’s a traditional Irish boiled dinner that has been enjoyed for centuries by Irish Americans and others around the world. This dish is often served on St. Patrick’s Day in celebration of Irish culture and heritage.

In conclusion, this Irish Corned Beef with Cabbage recipe is not only delicious but also easy to make and versatile in its presentation. Its cultural significance adds a special element to any celebration or meal. So what are you waiting for? Give this recipe a try and experience all these amazing benefits for yourself!

Ingredient List

 A match made in heaven: Irish Corned Beef With Cabbage
A match made in heaven: Irish Corned Beef With Cabbage

Let’s take a look at the ingredients you’ll need for this Irish Corned Beef With Cabbage Recipe. Don’t worry, it’s straightforward and can be found in almost any grocery store.

Ingredients:

  • 1 (4 pound) corned beef brisket with spice packet
  • 10 small red or white potatoes
  • 5 carrots, peeled and cut into 3-inch pieces
  • 2 onions, roughly chopped
  • 2 bay leaves
  • 1/4 teaspoon whole black peppercorns
  • 3 cloves of garlic
  • 1 green cabbage (2 to 2 1/2 pounds), quartered
  • Hot mustard, for serving

Note: Some people like to use flat-cut brisket instead of the traditional point cut. Feel free to do so if desired.

Spice Packet:

The spice packet is usually included in the package with the corned beef. If it’s not included, don’t worry! You can still make this recipe by using our spice packet recipe or simply making your own using coriander seed, mustard seed, and black pepper.

Note: Many people like to add brown sugar to their spice packet or sprinkle on top before cooking. This is optional but adds a nice sweetness to the dish.

The Recipe How-To

 Indulge in a classic hearty Irish dish
Indulge in a classic hearty Irish dish

Now we come to the main event, the How-To of our Irish Corned Beef with Cabbage recipe. This mouth-watering dish is all about the setup, and needs a bit of love and thoughtfulness. But don’t worry; you can’t go wrong with this wholesome recipe.

Ingredients:

  • 4 pounds (1.8 kg) corned beef brisket
  • 2 bay leaves
  • 1/4 teaspoon (0.6 g) black peppercorns
  • 3 whole cloves
  • 1 onion, peeled and chopped
  • 2-3 carrots, peeled and chopped into chunks
  • 2-3 potatoes, peeled and chopped into chunks
  • 1 green cabbage

Note: Before you begin, rinse your corned beef brisket under cold water to remove any excess salt.

Instructions:
Step 1: Cook Your Corned Beef Brisket

You can cook your corned beef in several ways – dutch oven, pressure cooker or crockpot; but for this recipe, I will guide you on how to cook it on the stove.

Plop your corned beef in a large stockpot or Dutch oven. Add enough water to cover the brisket by at least an inch. Pour in spice packet number two that’s included with your brisket along with bay leaves, black peppercorns, and cloves. Add your chopped onions and bring it all to a boil over high heat.

Once boiling, reduce the heat to low, cover it tightly with a lid, and then let it simmer for at least three hours until it’s tender.

Step 2: Boiled Vegetables

Midway through cooking the beef brisket, add in peeled chopped carrots and potatoes into the same pot. Let them simmer together for about an hour until the vegetables are cooked through.

Step 3: Preparing Your Cabbage

While your brisket is cooking, start washing your green cabbage and remove any damaged leaves. To get the most flavor and nutrients from your cabbage, cut it into quarters with a sharp kitchen knife.

Once done, add the cabbage quarters to the pot of corned beef and vegetables for about a 25-minute simmer or until tender enough to pierce with a fork.

Step 4: Slicing Your Beef

Remove corned beef from pot once it’s tender enough. Use a sharp knife and slice against the grain; that makes for softer, more palatable cuts.

Step 5: Servings

Serve your sliced beef with boiled potatoes, carrots, and cabbage. Drizzle hot mustard on top if you like to spice things up. If you’re cooking for St. Patrick’s Day, wash it down with green beer.

Enjoy!

Substitutions and Variations

 Flavor-packed and perfect for St. Patrick's Day
Flavor-packed and perfect for St. Patrick’s Day

When it comes to making Irish Corned Beef with Cabbage, there are a few substitutions and variations you can make to adjust the recipe to your liking.

If you don’t have access to a slow cooker or dutch oven, you can still make this dish using a pressure cooker. This method will cut down on cooking time and still result in tender and flavorful meat. Alternatively, for a different texture and flavor, try braising or roasting the corned beef in the oven.

While cabbage is the traditional pairing for corned beef, you can switch things up by serving it with other vegetables like green beans, Brussels sprouts or carrots. If you’re not a fan of cabbage at all, feel free to replace it with another vegetable of your choice.

For those looking to cut back on carbs or follow a low-carb diet, consider substituting potatoes with cauliflower or turnips. These alternative vegetables add a similar texture and absorb the flavors of the dish just as well.

Finally, for some extra kick, serve the dish with hot mustard on the side or add some spice to the cooking liquid by placing black peppercorns or red pepper flakes before cooking. Whatever substitutions or variations you decide to make, remember that there is no wrong way to make this traditional Irish boiled dinner.

Serving and Pairing

 Bringing a taste of Ireland to your dinner table
Bringing a taste of Ireland to your dinner table

Once you have cooked this mouth-watering Irish Corned Beef with Cabbage Recipe, it’s time to serve it up! This dish is perfect for sharing with family and friends, especially during celebrations like St. Patrick’s Day or a cozy weekend dinner.

I recommend serving the corned beef and vegetables on a large platter, garnished with some fresh herbs and black peppercorns for texture. The hot mustard also makes an excellent addition as a condiment that adds a zesty flavor to the dish.

To complete your meal, try pairing it with some boiled potatoes or mashed potatoes and carrots for a comforting side dish. And of course, don’t forget to add some green cabbage on the side to round out the traditional Irish boiled dinner experience.

For beverage pairings, I suggest serving this tasty recipe alongside a stout beer, such as Guinness or Murphy’s, which are both iconic Irish selections. If you prefer other types of beer or wine, choose something that can complement the hearty flavors of the meal well.

In conclusion, once you’ve made Irish Corned Beef with Cabbage Recipe, sharing it should be enjoyed with people you love while adding other classics that balance and enhance its flavors. Taking note of these recommendations may bring out the best of this traditional Irish cuisine while making memories with loved ones.

Make-Ahead, Storing and Reheating

 Mouthwatering tender corned beef with braised cabbage
Mouthwatering tender corned beef with braised cabbage

Once you have enjoyed your delicious Irish corned beef with cabbage, don’t let any leftovers go to waste! This dish is perfect for making ahead of time and storing in the refrigerator or freezer for later enjoyment.

To make ahead, simply prepare the recipe as instructed and allow it to cool completely before storing in an airtight container in the refrigerator for up to three days. You can also freeze the leftover corned beef and cabbage for up to three months. When you’re ready to eat, thaw the dish overnight in the refrigerator before reheating.

When reheating your Irish corned beef with cabbage, there are a few different methods you can use depending on your preferences. You can reheat it on the stovetop by adding a splash of water or broth and simmering until heated through. Alternatively, you can reheat it in the oven by placing it in a baking dish with some extra beef broth or water and baking at 350°F until heated through.

If you’re short on time, you can also reheat the dish in the microwave. Just be sure to cover it with a microwave-safe lid or wrap and heat in 30-second increments until hot all the way through.

No matter which method you choose, be sure to add some fresh hot mustard on top for an extra kick of flavor. Enjoy!

Tips for Perfect Results

 Traditional Irish cuisine at its finest
Traditional Irish cuisine at its finest

When it comes to cooking a traditional Irish Corned Beef with Cabbage Recipe, there are some tips that can help you achieve that perfectly tender and delicious dish. Here are some recommendations that might come in handy:

Firstly, before starting to cook the corned beef, make sure to rinse it well under cold running water. This will remove any excess salt from the brine mixture used to cure the meat, which can result in an overly salty taste.

Secondly, for added flavor and complexity, you can try adding some stout beer or red wine to the cooking liquid along with the beef broth. This will complement the savory and spicy notes of the spices used to season the beef and create a rich and aromatic sauce.

Thirdly, be mindful when adding potatoes and carrots to the pot. These vegetables cook faster than the beef and cabbage, so you want to add them halfway through the cooking process to avoid overcooking them.

Fourthly, if you’re using a slow cooker or pressure cooker, be sure not to overcrowd it. Leave enough space for all the ingredients to cook evenly and allow room for steam to circulate.

Fifthly, if you’re looking for a variation on the classic boiled dinner, try braising the corned beef in an oven or Dutch oven. This will result in a more concentrated flavor and a crispy exterior crust due to exposure to dry heat.

Lastly, when serving your Irish Corned Beef with Cabbage Recipe, don’t forget to offer some hot mustard as a condiment alongside green cabbage cooked in the same pot as the corned beef! The strong and tangy mustard complements the richness of the meat while balancing its saltiness, while cabbage provides a refreshing and healthy side dish that also saves time and cookware.

FAQ

Now that you have learned how to prepare Irish Corned Beef With Cabbage Recipe by following the detailed instructions and tips, it is time to address some FAQ. Many people have questions about substitutions, cooking times, and variations in this meal. Let’s explore some of the most commonly asked questions and provide you with answers that will help ensure your success in making this traditional Irish dish.

What do the Irish eat with corned beef and cabbage?

When it comes to authentic Irish cuisine, there’s nothing quite like a classic recipe for corned beef and cabbage. And for an added kick, consider serving it up with either mustard or horseradish.

Is corned beef and cabbage a traditional meal in Ireland?

Although corned beef and cabbage may be a staple for many Americans on St. Patrick’s Day, it is not a traditional Irish dish that would be found on the table during that holiday. The origins of this meal in relation to Irish culture are actually quite murky. So how did this dish become associated with the Irish in the United States?

What is the secret to tender corned beef?

No matter how you choose to cook corned beef, it is most delicious when cooked using a low heat method. You can achieve soft, tender slices of corned beef by opting for a low and gentle simmer either on the stovetop or in a slow cooker. These two cooking methods are a surefire way to enjoy perfectly cooked corned beef every time.

What happens if you don t rinse corned beef before cooking?

It’s highly recommended to rinse corned beef prior to cooking. This step eliminates the excess salt, preventing your dish from becoming overly salty.

Bottom Line

In conclusion, the Irish Corned Beef with Cabbage recipe is a must-try for anyone who loves traditional and flavorful Irish cuisine. This dish is perfect for any St. Patrick’s Day celebration or any other special occasion. The succulent corned beef paired with tender cabbage, potatoes, and carrots creates an irresistible flavor explosion that will make you want more. Whether you choose to prepare this dish in a slow cooker, pressure cooker, or Dutch oven, the result will be delicious.

With some basic ingredients like corned beef brisket, green cabbage, onions, and seasonings like black peppercorns and bay leaves, you can create a delightful Irish feast that your friends and family will remember for years to come. Plus, this recipe is customizable – You can make substitutions and variations according to your personal preference.

In conclusion, give the Irish Corned Beef with Cabbage recipe a try and let its mouth-watering aroma take over your kitchen on St. Patrick’s Day or any other day that you want to indulge in a hearty meal of traditional Irish boiled dinner. So what are you waiting for? Grab your cooking pot and let’s get started!

Irish Corned Beef With Cabbage
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Irish Corned Beef With Cabbage Recipe

From Rick Stein
Course Main Course
Cuisine Irish
Keyword < 4 Hours, Easy, European, Meat, St. Patrick's Day
Prep Time 45 minutes
Cook Time 3 hours
Calories 1403.4kcal

Ingredients

  • 4 -5 lbs corned beef (preferably the top rib, but silverside is good, too)
  • 2 onions, peeled but left whole
  • 6 cloves
  • 2 bay leaves
  • 8 black peppercorns
  • 3 large carrots, peeled and cut into 3 pieces each
  • 4 -6 potatoes, peeled and halved (evenly sized floury about 4oz each)
  • 1 medium green cabbage
  • salt & freshly ground black pepper
  • hot mustard, to serve (optional)

Instructions

  • Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
  • Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
  • Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
  • Add the carrots and bring back to the boil.
  • Then add the potatoes and simmer for 15 minutes.
  • Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
  • Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
  • Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
  • Serve with some hot mustard, if you wish.

Nutrition

Serving: 668g | Calories: 1403.4kcal | Carbohydrates: 62.8g | Protein: 91.1g | Fat: 86.8g | Saturated Fat: 28.9g | Cholesterol: 444.9mg | Sodium: 5240.9mg | Fiber: 12.2g | Sugar: 14.6g

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