A St. Patty’s Day Recipe of Corned Beef and Cabbage

corned beef and cabbage
Try this St. Patrick's Day recipe of corned beef and cabbage.

Channel your inner Irish and make a traditional Corned Beef and Cabbage for the perfect St. Patrick's Day feast.

What You'll Need:

(Serves 6)

  • 1, 3 lb. (pre brined) corned beef brisket, including spice packet
  • 1 large red or yellow onion
  • 2 carrots, peeled and halved
  • 4 stalks of celery, chopped (including leaves)
  • 2 tablespoons olive oil (or butter)
  • 1 large yellow onion, thinly sliced
  • 3 cloves of garlic, minced
  • 1 large head of cabbage
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

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Step 1: Add your chopped veggies to a 6 quart pot.

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Step 2: Add the corned beef brisket to the pot and cover with water (1 inch over the meat). Bring to boil, cover, and reduce to a simmer and cook for 3 hours, undisturbed.

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Step 3: 20 minutes before the corned beef is done, prep the cabbage:

  • Heat olive oil (or butter) in a large sauté pan over a medium-high flame
  • Add the onion and cook until golden 3-5 minutes, then the minced garlic
  • In batches, add cabbage slices and cook until they wilt
  • Once all of the cabbage is in the pan and wilted, add one ladle of corned beef cooking liquid. Once the liquid fully evaporates, reduce to a simmer and cook for another 10 minutes or until completely soft.

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Step 4: After three hours of cook time have passed, gently transfer the corned beef (without the liquid) to a platter and allow to cool for 15 minutes. Transfer to a cutting board, and cut against the grain, into 1/2 inch slices. Serve over the cabbage, with a ladle of cooking broth.

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All photography by Karen Biton-Cohen

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