Happy St. Patrick’s Day everyone. Even if you’re not Irish, you can still celebrate with us! This isn’t something that I really remember my mom making for us while we were growing up, but considering the fact that I’m 1/4 Irish, I love to make corned beef and cabbage every St. Patrick’s Day. This is a very quick meal, but I think the best thing about it is eating corned beef hash the day after St. Patrick’s Day!
I usually serve this with Soda bread, and for dessert I’ll top some of my favorite brownies with some Andes mints right out of the oven, and serve them with mint chocolate chip ice cream.
Normally I would make this meal with regular green cabbage, but my local grocery store was all out, so I’m improvising with purple cabbage. No muss, no fuss. You can find corned beef brisket everywhere this time of year, and every package comes with it’s own seasoning packet and directions. You can put this together in a couple of hours, and have a tasty Irish feast!
Corned Beef and Cabbage
- 2 lb. corned beef brisket
- carrots, peeled and cut into chunks
- 1 head cabbage, sliced into wedges
- 8 new potatoes, cut in half
- Place brisket in a large pot or dutch oven and cover with water. Empty seasoning packet into pan. Bring water to a boil.
- Reduce heat and let the brisket simmer for about 50 minutes for every pound of meat.
- After the meat has finished simmering add the carrots and potatoes to the pot.
- After about 15 minutes, remove the meat and add the cabbage. At this point I add a couple of tablespoons of sugar to sweeten up the cabbage.
- Cook vegetables for another 15 minutes. Slice the meat along the grain and serve!