It isn’t St. Patrick’s Day if there ain’t corned beef and cabbage. But what makes this recipe so great is that everything gets cooked in one pot. Easy and less messy.
- Marconda’s corned beef brisket
- 12 small red potatoes cut in half
- 12 baby carrots cut lengthwise.
- 1 large onion cut into 8 pieces
- 1 large head cabbage cut into 8 pieces
- 2 spoons chopped parsley
For best results, plan to leave corned beef out of refrigeration for approximately 2 hours in a sealed bag before cooking, so meat is room temperature. Use a large pot or dutch oven with plenty of room to cover corned beef in several inches of water. (You can test this by leaving meat in a sealed bag and placing into the pot with cool water.)
- Bring a pot of water to a boil.
- Remove corned beef from bag and carefully place it into the pot.
- Water will cool down a bit so allow it to come back to a boil and then turn heat down to just above a simmer.
- Add pickling spices from the bag.
- Place lid over pot and allow to simmer for approximately 3 hours.
- Half way in (after 1 1/2 hours), add potatoes to the pot.
- Check corned beef with a fork, if you can easily pierce through the meat, it is done.
- At that time add the baby carrots and onion, and allow to simmer 15 minutes.
- Then remove the meat and place in foil.
- Add cabbage into the pot and allow to simmer for approximately 15 minutes until soft.
- Remove cabbage, carrots, onions and potatoes and drain.
- Sprinkle parsley over potatoes.
- Slice corned beef thinly across the grain and serve with vegetables.
- Use mustard or horseradish if desired.
Enjoy with Thee’s Irish Soda Bread for the perfect St. Patrick’s Day meal.