Americans tend to associate corned beef with the Irish. It was, in fact, a huge export for Ireland during the late 17th – early 19th century; however, many accounts note that the Irish themselves were not as fond of the meat as their foreign counterparts. Either way, the traditional meat dish makes an excellent pairing with cabbage and vegetables such as carrots and potatoes. Find our simple recipe—along with a bread pairing idea—below.
Traditional Corned Beef with Cabbage
INGREDIENTS
Corned Beef
3 lbs corned beef
spice packet (included in packaged corned beef)
Cabbage
1 head of cabbage, sliced into ½-inch pieces
1 yellow onion, chopped
3 carrots, cut into bite-sized pieces
4 new potatoes, quartered
PREPARATION
Place the corned beef and spice packet in a Dutch oven and cover with water. Bring to a boil and then reduce to a simmer. Cook for approximately 2 ½ hours.
Add the chopped vegetables. Return to a simmer and heat until all the vegetables are cooked—approximately 20-30 minutes. The salt from the corned beef will naturally season the broth and the vegetables. If you find the water is too salty, add more.
We suggest serving this comfort meal with soda bread—another Irish tradition. Try Katie Reilly’s Irish Soda Bread Mix for a simple addition to your meal.