Irish Classic

Before I got married I had never had corned beef and cabbage. I married an Irish man, so this has definitely changed!

Every year for Saint Patrick’s Day and several other times throughout the year, I now made Corned Beef and Cabbage. I have come to love the dish. In my house it is treated as a treat since you can’t always find the corned beef in the grocery store. Maybe one day I will attempt to make a brisket corned. . .

The recipe is very simple. It really takes very little skill to make a good corned beef.

I find that the corned beef needs to be cooked for a good six or seven hours to get the desired consistency. It softens the longer it cooks.

One time I made the dish and I didn’t have cabbage. So I cooked the beef with potatoes and carrots and I have to say it just wasn’t the same. You need the cabbage.

The cabbage also gains a ton of flavor by cooking it in with the meat. I have cooked it separately before as well, it just isn’t the same!

The corned beef and cabbage came out perfectly. I did add potatoes and carrots to the pot, but you don’t have to.

CORNED BEEF AND CABBAGE

4 Pounds Corned Beef Brisket

1 Head Cabbage

Cover meat with water and simmer for 3 hours. Cut cabbage into eighths. Add to brisket and continue to cook an additional hour.