Corned Beef and Cabbage

St. Patrick’s day is right around the corner, and here in the U.S., that means it’s time for corned beef and cabbage. This traditional dish starts popping up all over every March and you can expect some great deals on all that corned beef in your local grocery store. (Watch your circulars people!) My recipe for corned beef and cabbage is a simple one-pot recipe that comes straight from my grandmother. The ingredients are simple as is the dish, but it is delicious! This recipe is the perfect way to celebrate the holiday, even if you’re not Irish.

Some Quick History on Corned Beef and Cabbage

Fun fact about corned beef and cabbage, it’s not Irish. Even though it is one of the most popular meals for St. Patricks Day in the U.S. it’s not actually a common meal in Ireland. In Ireland, you would be far more likely to see bacon or pork and cabbage instead. The origins of this dish actually come from the huge influx of Irish immigrants in the 20th century. At the time, corned beef was a cheap option that was readily available. Most of the Irish immigrants coming into the country at the time had spent much of their money on the passage to America and didn’t have much left. So cheap meals that could feed a family, like this were the key to surviving. Fast forward to today we still eat this iconic Irish American dish simply because it’s delicious!

What is Corned beef?

Corned beef is actually a beef brisket that has been cured in salt. It packs a lot of flavor and will season the vegetables that you cook with it. It is very easy to work with and hard to overcook. The only real issue with this meat is that it can be a bit salty. That is why I recommend rinsing the meat off, and why I don’t add any more salt to the dish. This is also the reason my grandmother’s original recipe which called for ketchup and onion soup mix for the top of the beef was tweaked by my mother. Onion soup mix has a lot of sodium in it so it was replaced with onion powder, dried chopped onions and garlic powder. This way you get the delicious oniony flavor without the additional salt.

Corned Beef and Cabbage

Sam

Whether its St. Patrick's day or just any other day of the week, corned beef and cabbage is a great and simple dinner. This is a one-pot recipe that is easy to throw together. With hearty potatoes, carrots, cabbage, and corned beef it is an absolutely delicious traditional meal.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 4 people*

Equipment

• Dutch Oven

Ingredients

  

• 1 tbsp butter
• 2 medium onions chopped
• 3 large carrots peeled
• 3 stalks of celery
• 5-6 medium potatoes peeled
• ½ cup ketchup
• ½ tbsp onion powder
• 1 tbsp chopped onion dried
• 1 tbsp garlic powder
• 1 corned beef 2½ lbs or so
• ½ head of cabbage cored
• 1 quart beef broth

Instructions

 

• Preheat the oven to 325°
• On the stovetop over medium-high heat melt 1 tablespoon of butter in the bottom of your dutch oven and sautee the chopped onions for 2 to 3 minutes then remove from heat.
• Cut carrots and celery into large chunks about 1 inch in size and add to the dutch oven. Peel and cut potatoes in half (or quarter them if they are very large) and add them to the dutch oven as well. Give the vegetables a toss so that they are evenly distributed.
• In a small bowl mix ketchup, onion powder, dried chopped onion and garlic powder and mix well.
• Remove the corned beef from the packaging and rinse it. Cover the top (the fatty side) of the with the ketchup mixture and place in the dutch oven right ontop of the root vegetables.
• Core your cabbage and cut into large pieces. Pack all the area around the corned beef with the cabbage. Pour in the beef broth, cover and cook it in the oven for 3 hours.
• After it is done cooking remove the corned beef from the pot and slice it to serve.

Keyword cabage, carrots, corned beef, one-pot, potatoes, simple, St. Patrick

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