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The perfect St Patrick's Day meal - traditional Irish corned beef and cabbage

By
CHEF MICHAEL GILLIGAN,
IrishCentral.com Staff Writer
Published Monday, February 28, 2011, 5:12 PM
Updated Monday, February 28, 2011, 5:12 PM

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Visit our special St. Patrick's Day section

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

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.

Visit our special St. Patrick's Day section

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3 Comments

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KellyShu | Mar 10, 2011, 10:11 PM EST
I never boil the cabbage longer than 20 min to 1/2 hour...too mushy otherwise. And i can never eat corned beef or bacon and cabbage without grandma Ryans white sauce...

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donal1951 | Mar 03, 2011, 09:23 AM EST
It read as if it would be a grand recipe, but I agree with Pauline that two hours is a bit long to cook the cabbage.

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Paulinebyrne | Mar 02, 2011, 10:39 AM EST
I cannot imagine what a cabbage cooked for two hours would look like or taste like, sounds disgusting. The meat looks good however.

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