St Paddy’s Own Corned Beef and Cabbage

     St. Paddy’s Own Corned Beef & Cabbage

Around our house for as long as I can remember, we always celebrate St. Paddy’s day with Corned Beef and Cabbage. It is like a requirement if your last name happens to be McCann. Anyway, it never hurt that I loved everything in the dish and that we didn’t cook it that often. Over the years the way we cooked it has changed. I remember my Mom cooking hers in this like 2000 lbs pressure cooker pot with the weird doodad on top. I am not sure what happened to Moms Corned Beef Pot or it’s doodad. This is a simple dish and just about as flavorful as a boiled dish can be. Today, you can get your brisket pre-corned right at your grocery store too, so no more big mystery pots taking up most of the fridge for 3 days before St. Paddy’s. Enjoy and, “May ye be in heaven a full half hour before the devil knows your dead!”

Ingredients

3.5 lb.. Corned beef brisket (with flavoring or packet)
5 Idaho potatoes, peeled and cut into same sized pieces ( ~1 in) Or some of those cute small red bliss taters (leave skin on )
1 head of nice bright green cabbage, fresh, cored and cut into wedges
5 carrots, peeled and sliced or one of those cute packages of munchie sized carrots
2 Bay Leaves
1 Tsp of Unsalted Butter
Salt and Pepper to taste
A whole bunch of water, enough to keep the brisket covered

Directions

  1. in a large Dutch Oven, add the Corned Beef with juices and flavor packet, bay leaves and cover it with water.
  2. Bring to a boil then cover and let simmer at a low roll for about 4 hours. It will look terrible every time you check it so just don’t
  3. Fish out the bay leaves and add potatoes, cabbage and carrots to the water, add water if you need to cover the veggies. Simmer for another 30-45 minutes checking the veggies for doneness. You do not want to commit the sin of over cooking this dish.
  4. Remove Brisket and let rest for 10-15 minutes
  5. Using a slotted spoon, plate the veggies in a large bowl, add salt and pepper and butter.
  6. Slice Brisket across the grain and serve with a nice grainy mustard on the side.