The corned beef & cabbage recipe has become quite popular for St. Patrick’s Day. Did you know that the original recipe was made with ham instead of beef? Because beef wasn’t readily available in Ireland before, they used ham and cabbage. Nowadays, this is the preferred dish, as it is hearty, and filling! Not to mention, it goes great with beer, too. I hope you enjoy.
Corned Beef & Cabbage
Ingredients
- 5 pounds of Corned beef brisket
- 1 large onion with 6 cloves embedded
- 6 peeled and sliced carrots
- 8 new potatoes, peeled and cubed
- Some dried thyme
- A bunch of Parsley
- 2 Heads of Cabbage, quartered
- Sauce: half pint of whipping cream
- 3 tablespoons of prepared horseradish
Instructions
- Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water. Simmer and cook for 3 hours.
- Remove sediment and the thyme, parsley and onion.
- Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked.
- Remove the meat and divide into pieces.
- Remove and season the cabbage heavily with black pepper.
- On a large plate surround the beef with the cabbage, carrots and potatoes.
- Prepare the horseradish sauce by whipping the cream and adding to the horseradish.
Finish this recipe off with something sweet! Get St. Patrick’s Day Desserts!
Be sure to GRAB our FREE Customizable Grocery Shopping List. It can help you cut your shopping time in half!
Trying to keep your New Year’s resolution about eating better? Are you struggling? Need something to help you create the right habits for a healthy eating lifestyle? Sign up now TO HEAR ABOUT our Healthy Eating Lifestyle Kit.
I just started cooking my own corned beef and cabbage a couple of years ago. After the first time, I wondered what the heck took me so long – it’s so easy and so yummy!
It is super easy and yummy! Glad you enjoy it Bonnie.