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!”
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
- in a large Dutch Oven, add the Corned Beef with juices and flavor packet, bay leaves and cover it with water.
- 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
- 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.
- Remove Brisket and let rest for 10-15 minutes
- Using a slotted spoon, plate the veggies in a large bowl, add salt and pepper and butter.
- Slice Brisket across the grain and serve with a nice grainy mustard on the side.