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!

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.)

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Ingredients

7-8 garlic cloves
10-15 peppercorns
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
3 onions
5-6 carrots
5 potatoes
parsnips (optional)
1 head cabbage, quartered

Instructions

Rinse meat and put in large dutch oven. Add minced garlic, peppercorns, thyme, bay leaves, broth vinegar, and water to cover. Bring to boil then reduce to simmer for 40 minutes per pound of meat. Add carrots, parsnips and onions. Simmer 30 minutes. Add potatoes and cabbage. Simmer 20 minutes more. Serve meat sliced on top of a pile of veggies.

Notes

Traditionally meat should be cut across the grain. We never do that in our house though. We like to cut with the grain like you would for shredded beef dishes. 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.