Are you ready to celebrate St. Patrick's Day and bring the luck of the #Irish to your table?

posted March 16, 2022 in Articles

It’s time to go green! This St. Patrick’s Day, whip up an Irish dish for your family without breaking the budget. This slow-cooking one-pot classic of corned beef and cabbage will bring your St. Patrick’s Day celebration to a new level. 

Ingredients: 

3 pounds corned beef brisket with spice packet 
1 pound small red potatoes, halved
12 slender carrots, peeled 
1 large onion, peeled and quartered
1 small head of cabbage, outer leaves removed, and cut into small wedges
2 teaspoons kosher salt
2 tablespoons chopped fresh parsley for garnish
Dijon mustard for serving

Directions:

  • Preheat the oven to 325°F.
  • Place meat, onion, and contents of the included spice packet into a Dutch oven or another large pot. Add cold water to just cover the meat. 
  • Bring the water to boil over medium heat. 
  • Cover pot tightly and place in the oven until tender; about 3.5 hours. 
  • Remove the meat from the broth (stock) and transfer it to a shallow baking dish.
  • Increase the oven temperature to 425°F. 
  • Return meat to the oven along with a cup of stock. Bake for 15 minutes, or until the top browns. 
  • Transfer meat to a cutting board and cover with foil to keep warm.
  • Using a fine-mesh strainer, strain the stock and return to the pot. Add salt.
  • Bring stock to a boil, and add the potatoes. Cook 5 minutes. 
  • Add cabbage wedges and carrots, cover, and bring to a boil again. Cook 15-20 minutes until vegetables are tender. 
  • Transfer vegetables to a deep platter and cover with foil. 
  • To serve, slice the meat across the grain into ¼-inch slices. Place near vegetables on a serving platter and pour a few ladles of broth over the meat and vegetables. Sprinkle with chopped parsley and serve with Dijon mustard. 

Fun facts about the Irish and corned beef

  • Corned beef is rarely eaten as a festive meal in Ireland any longer. St. Patrick’s Day festivities are purely American. 
  • It is believed that Irish immigrants bought this dish with them to the U.S. in the 17th century. 
  • In Boston, corned beef and cabbage are known as New England Boiled Dinner, a tribute to its origins on American shores. 
  • Corned beef is generally made from beef (most often brisket) that has been cured with large-grained rock salt, called “corns.” Hence its name.

Add some shamrock cookies, cannonballs and you’ve got yourself a complete St. Patrick’s Day dinner!