As a family, St. Patrick's Day is one of our favorite holidays. I was raised by a (mostly) Irish grandmother and our daughters were competitive Irish dancers throughout most of their childhood. From St. Patrick's Day parades to performing at St. Patrick's Day events--the first couple of weeks of March were always packed with activities. Our must-have dinner for St. Patrick's Day is Corned Beef and Cabbage. This was the only "red" meat that my middle daughter would eat when she was younger--and it is still a family favorite today. While the girls are away at college now, we always serve this dish at least once when everyone is home together for a weekend in March (and my husband and I make it again on the official St. Patrick's Day! In a pinch, I have made this ahead in the slow cooker--but, it always tastes better prepared on the stove top! What is my go-to recipe for the best Corned Beef and Cabbage?
Ingredients for Corned Beef & Cabbage
1 Corned Beef Brisket (I prefer the flat cut type.)
The Spice Packet Included with the Corned Beef!
2 Tbsp. Light Brown Sugar
3 Bay Leaves
32 oz. Vegetable Broth or Stock
Water, If Needed
12-18 Small Red or Small Yellow Potatoes Peeled & Halved
1 Pound Baby Carrots
1 Small Head of Green Cabbage, Cored and Sliced
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Instructions for Corned Beef & Cabbage
Prepare the Corned Beef. Place the Corned Beef Brisket into a large Dutch Oven. Try to avoid dumping in all of the pink liquid/gel that the brisket is packed in. While you don't need to rinse the brisket--it's just less salty if you carefully remove it from its packaging and skip as much of the gel as possible. Add the included spice packet, the brown sugar, and the bay leaves. Cover the brisket with the vegetable broth--adding additional water to cover the corned beef if it is larger in size.
Simmer the Corned Beef. Bring to a Boil, Reduce heat, cover and simmer for about 2 hours.
Cook the Potatoes and Carrots. Add the potatoes and carrots around the brisket in the dutch oven, bring to a boil, reduce heat and continue to simmer over medium heat for about 40 minutes or until the vegetables are tender. Add extra water or broth if needed as the vegetable cook.
Cook the Cabbage. Remove the brisket and the vegetables from Dutch oven and cover/keep warm. Cook the cabbage in the cooking liquid for about 15 minutes or until it's tender, adding a little more cooking liquid if necessary. Remove the bay leaves and slice the corned beef and serve.
Serve. Serve with Horseradish Sauce or Honey Mustard if desired.
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