Corned beef and cabbage is a classic Irish-American dish that is typically served on St. Patrick's Day, but can be enjoyed any time of year.
photo: thestayathomechef.com
Here is an easy recipe for corned beef and cabbage that you can make at home:
Ingredients:
- 4-5 pound corned beef brisket
- 1 onion, peeled and quartered
- 3-4 cloves of garlic, peeled and smashed
- 4-5 small potatoes, peeled and halved
- 3-4 large carrots, peeled and cut into chunks
- 1 small head of cabbage, cut into wedges
- Water
- Salt and pepper
Instructions:
- Rinse the corned beef brisket under cold water to remove any excess brine.
- Place the brisket in a large pot and cover with water. Add the onion and garlic to the pot.
- Bring the water to a boil and then reduce the heat to a simmer. Cover the pot and simmer for about 3-4 hours, or until the meat is tender and can be easily pierced with a fork.
- Remove the brisket from the pot and set aside.
- Add the potatoes and carrots to the pot and bring the water back to a boil. Cook for about 15 minutes or until the vegetables are tender.
- Add the cabbage wedges to the pot and cook for an additional 10-15 minutes, or until the cabbage is tender but still slightly crisp.
- Slice the corned beef brisket against the grain and serve with the cooked vegetables.
Note: You can also add additional seasoning to the pot, such as bay leaves, peppercorns, or thyme, to add more flavor to the dish. Additionally, you can serve the corned beef and cabbage with some mustard or horseradish sauce on the side for extra flavor.
