If you ask the average person if they like corned beef and cabbage, they will probably respond with, “Meh” - Well, that’s because the internet is filled with ‘quick and easy’ recipes that leave so much to be desired. This recipe has been passed down in my Irish family for generations, and is one of the most requested dishes at our dinner parties. There’s no better way to celebrate St. Patrick’s Day than with this falling-apart-tender and absolutely mouthwatering Corned Beef & Cabbage recipe.
- Thin Corned Beef Brisket - Regular beef brisket will do, but you want to try and find actual salted corned beef. The trick to selecting your beef is to find cuts that are thin and uniform in thickness, with a good amount of fat visible. Do not buy the expensive “choice” or name brand cuts as they are far too lean. Corned beef became popular as a necessity during times of Irish famine and depression as a way of preserving cheap cuts of meat. The ones that I bought were on sale for $2.49 a pound.
- Celery Leaves - We will just be using the leaves from a whole bunch of celery, so make sure that you don’t buy celery hearts since they often don’t have many leaves.
- 2 Onions - Peeled but left whole
- 4 Carrots - Peeled and cut in half
- 10 Whole Black Peppercorns
- 2 Bay Leaves
- Your Favorite Beer
- Brown Sugar
- Sherry Wine
- Red skinned potatoes
Step 1: Cook the Corned Beef.
- Fill a large stock pot with cold water.
- Rinse your Corned Beef under water and add to the stock pot. It’s been sitting in a very salty brine so you want to give them a nice bath first.
- Add the Carrots, Onions, Celery Leaves, Black Peppercorns, and Bay Leaves to the pot. If your Corned Beef came with little packets of spices, add those as well. It won’t hurt.
- Bring to a boil. Once boiling, reduce heat to low and simmer for 1 hour per pound of Corned Beef. I simmered two 3.5lb cuts in the same pot for 3 ½ hours.
- Rotate the Corned Beef and stir every half hour or so. As the water cooks down, fill it back up with your favorite beer. Drink the rest of the beer. Repeat.
- Turn off the heat and let it cool on the stove. Cover the pot and transfer to the fridge.
- Let the beef sit in it’s juices in the fridge for 2 full days. This is key.
Step 2: Finish the Corned Beef and cook the Cabbage & Potatoes.
- Remove the Corned Beef from the fridge. Carefully remove the beef and place on a baking sheet with the fatty side up.
- Wash your Cabbage and remove the outer layer. Cut the head into quarters, leaving the core intact to hold everything together.
- Wash your Red Skinned Potatoes and cut into equal-sized pieces.
- Heat up the broth until the fat liquifies and then strain into a separate stock pot, or use a slotted spoon, to remove the vegetables. Bring to a boil.
- Rub the top and sides of each Corned Beef with a ½ cup of Brown Sugar. Pour a cup of Sherry Wine on top and put in the oven at 325º for 1 hour. The Corned Beef is already cooked so we just need to warm it up and caramelize the sugar a bit.
- Drop the Cabbage into the delicious stock pot juices and boil until tender, about 20 minutes. Remove to a cutting board and roughly chop.
- Add the Red Skinned Potatoes to the pot and boil until tender and easily pierced with a fork, about 20 minutes.
- When the Corned Beef is done, transfer to a cutting board and cut in slices against the grain. You’re ready to serve!
This recipe is easy, not quick, but so worth it!