St. Patrick’s day makes me yearn for Corned Beef!
I learned this recipe from my parents’ 40+year dinner club.Every March dinner club this dish celebrated the luck ‘o the Irish.
The very nature of it says “let’s gather & share a cold mug”. So, don some green, turn on an Irish jig, and dance in your kitchen!
This recipe is in honor of my sweet Dad who plays an Irish vinyl every St. Patrick’s Day and asked me to post it!
Irish Corned Beef and Cabbage
- 3½ pounds corned beef brisket with spice packet
- 10 small whole red potatoes (or 6-7 large) — quartered
- 1 large head cabbage, cut into small wedges
- 8 carrots, peeled and sliced into 3-inch pieces (if organic, don't peel)
- 1 tbsp coriander
- 2 tbsp peppercorns
- 1 tsp crushed red pepper
- 1 tsp fennel
- 1 tsp allspice
- 1/2 cup butter
- Toast spices in a hot cast-iron skillet for 2 - 3 minutes.
- Pour into a spice mill or a Ninja blender and pulse a few times. Place 1 tsp of mix back in skillet.
- Place brisket with spices that came with it and spices from blender in a large pot and cover with about 1” - 2” of water. Bring to a boil, then reduce to a simmer for about 2 1/2 - 3 hours.
- Add potatoes and carrots and cook until vegetables are almost tender. Add cabbage and cook for 15 minutes. Remove meat and let rest for 15 minutes. (If your pot is not big enough, you can remove meat before boiling veggies)
- Slice meat across grain and place in a serving dish with sides. Spoon the vegetables around the meat.
- Melt 1/2 Cup butter in skillet with spices. Pour over veggies. Garnish with a “little green” parsley