Classic Corned Beef and Cabbage

Is it really St. Patrick’s Day without the classic corned beef and cabbage? I’m lucky that I live in an area with a lot of Irish heritage, so I have it in abundance if I want to go out either on St. Paddy’s Day or on Parade Day. I have to have my sliders every year. But then the classic dinner is also a must. And you can make it right at home!

Ingredients for Classic Corned Beef and Cabbage:

  • 5 pounds of corned beef brisket
  • 1 large onion with 6 cloves embedded
  • 6 peeled and sliced carrots
  • 8 new potatoes, peeled and cut into chunks
  • dried thyme
  • bunch of parsley
  • 2 heads of cabbage, quartered

Ingredients for sauce:

  • half pint of whipping cream
  • 3 tbsp prepared horseradish

How to make Classic Corned Beef and Cabbage:

  1. Boil beef, onion, carrots, potatoes, thyme, and parsley in large pot of water.
  2. Simmer and cook for 3 hours.
  3. Remove sediment, thyme, parsley, and onion.
  4. Add cabbage and simmer for 20 more minutes, or until the cabbage is cooked.
  5. Remove the meat and divide into pieces.
  6. Remove and cabbage and season heavily with black pepper.
  7. Serve on a large plate with the beef surrounded by cabbage, carrots, and potatoes.
  8. Serve the horseradish sauce to add, if desired.

How to make the sauce:

Whip the cream and then add to the horseradish.

Serves 8.

You can also make this classic dish in the slow cooker.

What are some of your favorite St. Patrick’s day traditional dishes?

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