Boiled Corned Beef and Cabbage Recipe
Daily Value: 12%
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||48µg||12%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Though it's fashionable to announce that corned beef and cabbage is more Irish-American than true Irish, the fact is that — while "bacon" (i.e., cured pork loin) and cabbage is more common in Ireland today — corned beef has long been happily consumed by the Irish, especially on special occasions, like St. Patrick's Day, for centuries, with cabbage, potatoes, and other accompaniments.
- 3 pounds corned beef
- 1 large head of cabbage, sliced into 3/8-to-½-inch wide slices,
- 3 carrots, cut to 1-inch pieces (optional)
- 6 small new potatoes, quartered (optional)
- Mustard and/or horseradish, for serving
Place corned beef in a large, 6-8 quart pot. Cover the beef with an inch of water. Add spices. Bring to a boil over high heat, and then reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender.
Remove the meat from the pot and transfer to a cutting board. Reserve cooking liquid for boiling cabbage.
Once you have removed the corned beef, add the cabbage and optional vegetables to the pot. Taste the cooking liquid; if it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well, about medium-low. Simmer until the cabbage and any other vegetables are cooked through, about 15-30 minutes.
Cut the meat against the grain into ½-inch thick slices. Serve along with the cabbage, vegetables, and a little cooking liquid in a bowl
*Note: When cooking corned beef and cabbage at home, there is typically a spice packet included in the meat package when purchased. If there's not, use some “pickling spices,” found in the Mexican (of all places) aisle. Generally, the spice packet consists of bay leaves, mustard seeds, coriander seed, and hot pepper.Servings: 12
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