Classic Corned Beef and Cabbage
If there is such a thing as classic corned beef and cabbage, this is it. However, it turns out that what we here in America know as a dish straight from Ireland, Corned beef and cabbage is decidedly not. Irish. At all. Cabbage and bacon stew? yes. Corned beef and cabbage, no. Nevertheless it shall continue to be a St. Patrick’s day favorite, especially when enjoyed along with a nice dark beer or ale. Here is the recipe I’ve been using for twenty-eight years. Enjoy!
The 50sHousewife Corned Beef Brisket Recipe
3-5 lbs of corned beef (Point or Flat. We like point. Flat is more even and less fatty which is great for serving, but point is more tender and flavorful. Both need to be boiled for a long period of time to make them tender.)
7-8 garlic cloves
Thyme (4-5 sprigs fresh if you’ve got it)
2 bay leaves
1/4 cup red wine vinegar
18 ounces beef broth
water to cover
1 head cabbage, quartered
Add potatoes and cabbage. Simmer 20 minutes more.
OPTIONAL: heat some butter in a frying pan. Add onions and cabbage (press the water out first), sliced thinly. Sauté until tender and slightly browned.
Serve with meat and other veggies piled on top. Soooooo goooooooood.