Description
This Traditional Irish Corned Beef and Cabbage recipe is a classic St. Patrick’s Day meal featuring tender, slow-simmered brisket paired with fresh cabbage, carrots, and potatoes. The brisket is gently boiled with aromatic spices and garlic to infuse deep, savory flavors, making for a comforting and hearty dish perfect for celebrating Irish heritage.
Ingredients
Scale
Meat
- 3-4 lbs flat-cut brisket
Vegetables
- 1 head green cabbage
- 4 large carrots
- 4 medium Yukon Gold potatoes
- Fresh garlic cloves, 4-5 cloves peeled
- 1 onion, diced
Liquids & Spices
- 4 cups low-sodium beef broth
- Water (approx. 4 cups, or enough to cover brisket)
- 2 tbsp pickling spice
- 2 bay leaves
Instructions
- Prepare Brisket: Rinse the brisket under cold water to remove excess salt, then pat it dry thoroughly with paper towels to ensure proper browning and flavor absorption.
- Sauté Onions: In a large pot, heat a small amount of oil over medium heat and sauté the diced onions until they become translucent, about 5 minutes, to develop a sweet flavor base for the broth.
- Add Brisket and Liquids: Place the brisket into the pot with the sautéed onions. Add the beef broth, enough water to cover the meat, bay leaves, peeled garlic cloves, and pickling spice. Bring the mixture to a gentle boil over medium-high heat to start infusion and tenderization.
- Simmer Brisket: Once boiling, reduce heat to low, cover the pot with a lid, and let it simmer gently for 3 hours until the brisket becomes tender and flavorful.
- Add Carrots and Potatoes: After 3 hours, add the chopped carrots and potatoes to the pot. Cover again and cook for another 30 minutes, allowing the vegetables to soften without losing texture.
- Steam Cabbage: Finally, stir in the cabbage wedges, cover the pot, and steam for 15-20 minutes until the cabbage turns bright green and remains slightly crisp, completing the traditional flavor combination.
Notes
- Rinsing the brisket removes excess salt from the curing process, ensuring balanced seasoning.
- Using low-sodium beef broth helps control the salt level of the final dish.
- Simmer the brisket gently to keep the meat tender and prevent it from becoming tough.
- Use Yukon Gold potatoes as they hold their shape well and have a creamy texture after cooking.
- The pickling spice can be homemade or store-bought; it typically contains mustard seeds, coriander, bay leaves, and peppercorns.
- For best flavor, let the cooked corned beef rest for 10-15 minutes before slicing against the grain.
