What's more Irish than a traditional recipe for corned beef and cabbage? Corned Beef and Cabbage is a traditional Irish dinner. Here's how to make your own corned beef and cabbage for St. Patrick's Day celebration. This recipe is originally a kaboose.com recipe, developed by Wendy Kalen. The recipe is good for 8 servings and it would require at least 4 1/2 hours preparation.Saint Patrick's Day is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick, the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture.
Ultimate Corned Beef and Cabbage St. Patrick's Day
Ingredients:
- 1-4½ pound corned beef brisket
- 4 allspice berries
- 2 bay leaves
- 1 teaspoon mustard seeds
- 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
- 1 teaspoon black peppercorns
- 1 whole clove, optional
- 1 medium head cabbage, cut into eighths
- 1½ pounds small (about 1-inch diameter) red potatoes
Cooking Instructions:
- Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
- Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
- Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.
Happy St. Patrick's Day!
