Looking to get ready for the seasonal favorite, Corned Beef and Cabbage? We prefer a Dutch Oven, and that’s how we make ours, but you could use a crock pot as well if you prefer.
DID YOU KNOW
Corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century, because it was much cheaper and easier to come by. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage, which has long been a popular dish in Ireland. Of course, you mustn’t forget the potatoes! What’s an Irish dish without them, I suppose, lol.
Prep time : 10 min. Cook: 2.5-3 hours
Makes 10 servings
Ingredients
- 1 corned beef brisket (about 4 pounds) with spice packet
- 2 bay leaves
- 3-1/2 pounds small potatoes (10-15), peeled
- 8 medium carrots, halved crosswise
- 5 stalks celery, cut into bite size pieces
- 1 medium head cabbage, cut into wedges
Directions
- Place corned beef, the contents of seasoning packet (that is typically included), and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
- Add potatoes and carrots; return to a boil. (Make sure that your potatoes are cut in small enough pieces that they will soften, but not so small they will turn to mush. I like to “cube” them.) Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes.
- If pot is full, remove potatoes and carrots before adding cabbage. Please reheat before serving.
- Add sliced cabbage and celery to the pot; return to a boil. Again, remember to make it all into bite size pieces, or you will be slurping your cabbage like noodles, LOL. Reduce heat; simmer, covered, until cabbage is tender- about 15 minutes. Remove vegetables and corned beef; keep warm.
- Cut beef across the grain into slices. Serve with cabbage, potatoes, and carrots, as well as broth (if you like).
Enjoy, and Happy St. Patty’s Day!
