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Almost “Traditional” Corned Beef & Cabbage

255 min • 8 servings •
John S

255 min •     8 servings•

John S

Hearty corned beef and cabbage platter with boiled potatoes, carrots, and onions, garnished with fresh parsley.

Most likely a “bacon joint” or a piece of salted pork boiled with cabbage and potatoes was the traditional meal in Ireland. Nothing tastes like a Jewish-American influence of a “traditional” corned beef for St. Patrick’s day.

This recipe makes 8 servings.

Ready

  • 5 lb Corned-Beef brisket
  • 1 large onion stuck with 6 whole cloves
  • 1 tsp dried thyme
  • 1 clove garlic
  • 2 bay leaves
  • 10 whole black peppercorns
  • 8 medium Potatoes, washed and pared
  • 8 medium carrots, washed and pared
  • 8 medium yellow onions, peeled
  • 1 medium cabbage, cut in wedges
  • 2 Tbsp butter, melted
  • 1 small bunch parsley

    • Set

  • Large dutch oven or large kettle
  • Platter
  • Brush

    • Go!

  • Wipe corned beef with damp paper towels.
  • Place in large kettle, cover with water. Add garlic, “cloved “ onion, black peppercorns, and bay leaves.
  • Bring to a boil. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or until corned beef is fork-tender.
  • Add carrots, potatoes, and onions during last 25 minutes.
  • Add cabbage wedges during last 15 minutes.
  • Cook vegetables just till tender.
  • Arrange on platter with cabbage.
  • Brush potatoes with butter, sprinkle with chopped parsley.
  • Serve.

    • Recommendations

    Serve with Irish soda bread and Guinness.

    cabbage corned beef Irish

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