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St. Patrick's Day recipes - corned beef and cabbage

The perfect Irish pair-up for the holiday

By
CHEF MICHAEL GILLIGAN,
IrishCentral.com Staff Writer
Published Sunday, February 26, 2012, 7:14 AM
Updated Sunday, February 26, 2012, 8:12 AM

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Corned beef and cabbage


The perfect Irish pair-up: Corned beef and cabbage and a pint of Guinness.

CORNED BEEF AND CABBAGE

Ingredients:

4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.

3 large carrots cut into large chunks

6 to 8 small onions, roughly chopped

1 teaspoon powdered English mustard

1 large spring of fresh thyme and several parsley stalks tied together

1 cabbage

Salt and pepper to taste

Method:

1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.

2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.

3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.

4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (We use Colman's which is readily available). In addition to the English mustard we also like the following horseradish sauce:

HORSERADISH SAUCE

1/2 pt Whipping Cream

2 tablespoons prepared horseradish

Whip cream until it stand in peaks. Fold in horseradish.

​
See more: Irish recipes , St. Patrick's Day recipes , Irish food
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22 Comments

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Intercessor | Mar 20, 2012, 11:13 AM EDT
This "tip" for making the best corned beef was given to me in the supermarket by an elderly woman of Irish descent. She said, after the corned beef is done, wrap it in aluminum foil for a half an hour. That way, when it's cut, it won't be stringy, and you'll have beautiful deli slices. She also told me to put a large tablespoon of "pickling spices" in the corned beef when I was making it. This is in addition to the spices which often come in the bag of corned beef. Delicious! Better than Grandma made!

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NARROWBACK | Mar 08, 2012, 12:35 PM EST
corned beef was the closest meat to bacon that the Irish could find in the USA years ago you can now find bacon in the Irish butchers

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Brendan Cronin | Mar 04, 2012, 03:29 PM EST
Hi Chef Michael, Great articles, I do prefer bacon and cabbage. How can I contact you? Have an Irish cookbook just out for St. Patrick's day that might interest you. Best Brendan Cronin (chef) brcronin@gmail.com

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EphraimKibbey | Feb 28, 2012, 12:26 AM EST
@IrelandNorth - but dead animals taste soooo good! @pickateer - I am going to have to tell my wife about switching Guinness for the water. We were in Dublin, Ireland one rainy evening a few years back and ducked into a well known pub totally soaked. Everyone had their Guiness stew. Being cold and wet was not nearly as bad with its warmth spreading from within. My wife no longer makes makes stew without Guinness!

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IrelandNorth | Feb 27, 2012, 05:25 AM EST
Saint Patrick was a vegetarian. So give up yer auld sins and go veggie for Paddy's Day. If your body is the temple of your soul, why desecrate it by turning it into a grave yard for the carcasses of dead animals. You are what you eat - Aristotle. Don't be dead animals all yer lives.

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MegK311 | Feb 26, 2012, 10:25 PM EST
I never heard of people eating Corn Beef and Cabbage for St. Patrick's day until I came to the US. Growing up in Ireland we ate bacon and cabbage and I loved it.

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ciaradexy | Feb 26, 2012, 06:05 PM EST
Kcceltic, bangers and mash is a traditional English dish.

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Timmos | Feb 26, 2012, 03:36 PM EST
Agreed it is not "traditional Irish fare," but it is very Irish-American. There is a *slight* difference between the two. ;)

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kcceltic | Feb 26, 2012, 03:04 PM EST
I like corned beef and cabbage, but if I want my favorite Irish meal it is either Bangers and Mash or Irish Stew. You can get corned beef and cabbage any time of the year but my favorites only come out around St.Patrick's Day.

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pickateer | Feb 26, 2012, 02:45 PM EST
Instead of water cover with Guinness and slow cook until fork tender [where you can cut it using only a fork], then take the broth add barley and make a great barley soup for a rainy March afternoon! Add the cabbage late in the cooking cycle so it isn't too overdone Granted its not a Mayo recipe, but Ballyhaunis is my ancestral home!

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Murph46 | Feb 26, 2012, 02:01 PM EST
See I told ya so!

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Cheffin' | Feb 26, 2012, 01:52 PM EST
I agree corned beef is not Irish. Growing up in County Mayo, we had bacon and cabbage...great stuff! Nevertheless in today's health conscious society, Corned beef is not a bad choice.

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oldboreen | Feb 26, 2012, 01:16 PM EST
What's with you Irish-Americans-'corned beef and cabbage'? This 'traditional' Irish dish,wonderful as it sounds,simply does not exist in traditional Irish cooking! Bacon and cabbage, certainly, but isn't 'corned beef'a Jewish dish originally? Enjoy anyway-Happy St Patrick's day to all my friends on the other side of the pond!

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DocBenson | Feb 26, 2012, 12:42 PM EST
Geez! You guys are even fighting over dinner! No wonder we are always stereotyped as fighters and drunkards. Fr. Benson

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wdwrkr371 | Feb 26, 2012, 12:27 PM EST
I'm Irish born yes corned beef and cabbage is not Irish but it is Irish American so guy's enjoy your corned beef and happy paddy's day. Why does everything have to be a battle.

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