Corned Beef & Cabbage Recipe: A Traditional Irish Dinner (5 Ingredients) by Ann Marie G. Halstead

What are you serving for St. Patrick's Day? It's said that corned beef was used in place of bacon by Irish immigrants in the 19th century. Great idea!

Here's an easy Irish recipe for a traditional corned beef and cabbage boil many serve for St. Patrick's Day. To make this corned beef dinner you will need the following ingredients: a corned beef brisket, small red potatoes, carrots, onion and green cabbage (check out the health benefits of cabbage). Optional flavor enhancers include stone-ground mustard, bay leaves and prepared horseradish. Some like the spice packet that comes with the corned beef brisket added to the water, some don't. It's your call.

Have leftover corned beef? (Of course you do!) Here are a few ways to use leftover corned beef:

• Make a reuban sandwich using rye bread, cheese, sauerkraut, sliced or chopped leftover corned beef and mustard. Serve hot.
  

• Slice leftover corned beef and serve over colcannon, mashed potatoes or mashed potatoes with peas.
  

• Fry some chopped potatoes and make a corned beef hash topped with a fried egg.
  

• Use sliced leftover corned beef on a cold sandwich in place of your regular lunchmeat.
  

What's your favorite way to eat corned beef brisket?

Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 2 1/2 to 3 hours
Total Time: 3 hours
Servings: 8

Ingredients

• 1 3- to 4-pound corned beef brisket with spice packet (spice packet is optional)
• 1 pound small red potatoes, cut in half or quartered 
• 4 carrots, cut into large chunks
• 1 onion, chopped
• 1 head green cabbage, cut into wedges

Optional Ingredients

• prepared horseradish or whole grain mustard
• 2 bay leaves

Here's how to make it:

1. Put the corned beef brisket and contents of spice packet, if using, into a large soup pot or Dutch oven. Add the bay leaves, if using, and season with black pepper.
2. Add enough water to cover the brisket. Bring to a boil, reduce heat and simmer, covered, until meat is almost tender, about 2 hours. Check out the meat periodically and give it a stir.
3. Add the carrots, onion and potatoes. Simmer, covered, about 15 minutes.
4. Add the cabbage, cover and simmer about 20 minutes more, or until vegetables and meat are tender. Remove bay leaves. Slice meat and serve with the vegetables and prepared horseradish or mustard, if desired. Store any leftovers in an airtight container in the fridge. Reheat in the microwave or in a soup on the stove over low heat.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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