It isn’t St. Patrick’s Day if there ain’t corned beef and cabbage. But what makes this recipe so great is that everything gets cooked in one pot. Easy and less messy.
- Marconda’s corned beef brisket
- 12 small red potatoes cut in half
- 12 baby carrots cut lengthwise.
- 1 large onion cut into 8 pieces
- 1 large head cabbage cut into 8 pieces
- 2 spoons chopped parsley
For best results, plan to leave corned beef out of refrigeration for approximately 2 hours in sealed bag before cooking, so meat is room temperature. Use a large pot or dutch oven with plenty of room to cover corned beef in several inches of water. (You can test this by leaving meat in sealed bag and placing into pot with cool water.)
- Bring pot of water to a boil.
- Remove corned beef from bag and carefully place it into pot.
- Water will cool down a bit so allow it to come back to a boil and then turn heat down to just above a simmer.
- Add pickling spices from bag.
- Place lid over pot and allow to simmer for approximately 3 hours.
- Half way in (after 1 1/2 hours), add potatoes to the pot.
- Check corned beef with a fork, if you can easily pierce through the meat, it is done.
- At that time add the baby carrots and onion, and allow to simmer 15 minutes.
- Then remove the meat and place in foil.
- Add cabbage into pot and allow to simmer for approximately 15 minutes until soft.
- Remove cabbage, carrots, onions and potatoes and drain.
- Sprinkle parsley over potatoes.
- Slice corned beef thinly across grain and serve with vegetables.
- Use mustard or horseradish if desired.
Enjoy with Thee’s Irish Soda Bread for the perfect St. Patrick’s Day meal.