Corned Beef and Cabbage
I don’t think people really make Corned Beef and Cabbage all that often in the United States unless St. Patrick’s Day is looming ahead. Corned Beef is actually not even very easy to locate at other times of the year. It makes such a delicious meal though that I wish it were more mainstream all year long. Corned beef and cabbage was made popular in America as a meal to celebrate St. Patrick’s Day. Poor Irish immigrants in America made corned beef from beef brisket as it was the cheapest cut of meat. It was paired with cabbage since that was cheap too. And so it became a tradition of eating it on St. Patrick’s Day in America. On St. Patrick’s Day in Ireland, you’re more likely to find roasted lamb, savory fish, shepherd’s pies or stew.
How to Make Corned Beef and Cabbage
The corned beef is placed into a large pot with a bottle of beer, water and peppercorns. It’s simmered for four hours. That ensures this meat is going to be tender as can be! After simmering, the meat comes out of the broth. You’ll use the rich broth to simmer onions, carrots and cabbage. The final step in making sure this is the best corned beef possible is that you’re going to drizzle a simple glaze on top and roast it for 30 minutes. An easy-to-assemble horseradish sauce is served alongside.
You can see how from the photos how wonderful the corned beef turns out. That last step of roasting with the glaze gives it a sweet crust. It’s so delicious. I’ve seen a lot of Corned Beef and Cabbage recipes where the cabbage and carrots are cooked to death and are soggy and practically inedible. Not this recipe! The vegetables are tender and perfect served alongside the corned beef.
Here are a few more St. Patrick’s Day recipes you might enjoy:
Beef and Guinness Stew Irish Pub Salad Colcannon Mini Baileys Chocolate Cheesecake Trifles Irish Soda Bread
