Get ready to dive into a pot of deliciousness with this classic corned beef and cabbage boiled dinner. Perfect for St. Patrick’s Day or any day you’re craving comfort food with a Irish twist.
Why This Recipe Works
- The slow boiling method ensures the corned beef is tender and flavorful.
- Adding the vegetables at the right time means they’re perfectly cooked, not mushy.
- The combination of spices in the corned beef seasoning packet infuses the entire dish with authentic flavor.
Ingredients
- 3 lbs corned beef brisket with spice packet
- 1 large head cabbage, cut into wedges
- 6 medium potatoes, peeled and quartered
- 4 large carrots, peeled and cut into chunks
- 1 onion, peeled and quartered
- Water to cover
Equipment Needed
- Large pot with lid
- Sharp knife
- Cutting board
- Measuring cups
- Slotted spoon
Instructions
Step 1: Prepare the Corned Beef
Place the corned beef brisket in a large pot and cover with water. Add the spice packet that came with the brisket. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2.5 hours, or until the meat is tender.
Step 2: Add the Vegetables
Once the meat is tender, add the potatoes, carrots, and onion to the pot. Cover and simmer for another 15 minutes. Then, add the cabbage wedges and simmer for an additional 15-20 minutes, or until all vegetables are tender.
Step 3: Serve and Enjoy
Use a slotted spoon to remove the meat and vegetables from the pot. Slice the corned beef against the grain and serve with the vegetables. Don’t forget to ladle some of the cooking liquid over the top for extra flavor.
Tips and Tricks
For an extra flavorful dish, consider adding a bottle of stout beer to the cooking liquid. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Always slice the corned beef against the grain to ensure it’s tender and easy to eat.
Recipe Variations
- Swap out the potatoes for turnips for a lower-carb option.
- Add a tablespoon of apple cider vinegar to the cooking liquid for a tangy twist.
- For a spicier version, add a few whole peppercorns or a bay leaf to the pot.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! Place the corned beef and spices in the slow cooker, cover with water, and cook on low for 8-10 hours. Add the vegetables during the last 2 hours of cooking.
How do I know when the corned beef is done?
The corned beef is done when it’s tender enough to easily pierce with a fork. If it’s still tough, it needs more time to cook.
Can I use fresh cabbage instead of pre-cut wedges?
Yes, you can cut the cabbage into wedges yourself. Just make sure they’re large enough to hold together during cooking but small enough to cook evenly.
Summary
This corned beef and cabbage boiled dinner is a hearty, flavorful meal that’s perfect for any occasion. With simple ingredients and easy steps, it’s a dish that anyone can master.