As luck has it, you can make any day St. Paddy’s Day: Cook up this classic corned beef & cabbage from across the pond. A perfectly seasoned corned beef is the best Irish dinner, and this is no exception – slow simmered, served with potatoes, carrots, and onions.
No classic St. Patrick’s Day dinner is as tastely as this recipe with it’s own special seasonings. Some may use the traditional packets that come with the brisket but we here at Eat Out Loud think homemade is always best!
With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner. New England boiled dinner is a traditional meal on St. Patrick’s Day. … Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage may be the classic St. Patrick’s Day meal, but that doesn’t mean it’s traditionally Irish.
Classic Corned Beef & Cabbage Dinner
- 3 pounds corned beef brisket
- 1/2 tsp mustard seeds
- 2 bay leaves, crushed
- 8 Allspice berries
- 1/2 tsp salt
- 1/2 tsp pepper
- 5-6 garlic cloves, crushed
- 2 TBSP sugar
- 2 TBSP vinegar
- 8 oz beer
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
- Place beef brisket in large pot or Dutch oven and cover with water.
- Add the beer and vinegar.
- Mix together the spices in small bowl: mustard seed, bay leaves, allspice berries, salt and pepper.
- Place spice mixture and crushed garlic on top of the beef brisket.
- Simmer approximately 50 minutes per pound or until tender.
- Add whole potatoes and carrots, and cook until the vegetables are almost tender.
- Add cabbage and cook for 15 more minutes.
- Remove meat and let rest 15 minutes.
This recipe may also be made in a crockpot. Just add all ingredients and cook on LOW for 8 hours. Serve with mustard or horseradish if desired.”