Corned Beef with Cabbage Recipe

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Photo Credit: Thinkstock

Photo Credit: Thinkstock

Happy St. Patrick’s Day! Corned beef with cabbage is a St. Pat’s tradition in the McGoldrick household. Here’s a recipe for the classic Irish dish.

Recipe modified from Epicurious.

Ingredients:
Serves 6 to 8

  • 4 lbs corned brisket of beef
  • 3 large carrots, cut into large chunks
  • 6 to 8 small onions
  • 1 tsp dry English mustard
  • large sprig fresh thyme and some parsley stalks, tied together
  • 1 cabbage
  • salt
  • freshly ground pepper

Instructions:

  1. Put the brisket into a saucepan with the carrots, onions, mustard and the herbs.
  2. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours.
  3. Discard the outer leaves of the cabbage, cut in quarters and add to the pot.
  4. Cook for another 1 to 2 hours, or until the meat and vegetables are soft and tender.
  5. Serve the corned beef in slices, surrounded by the vegetables.
  6. Serve with potatoes, a cold Guinness and these delicious chocolate stout cupcakes from Skinnytaste.com.
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