Happy (belated) St. Patrick’s day to all my foodie friends! 🍀
What better way to celebrate the day than drinking some green beer (if you’re over 21 😋) and finishing it off with homemade corn beef and cabbage? 🍻
One of the easiest holiday recipes to make, it’s super simple, and all you really need is time to finish this recipe. I’ll post the recipe and pictures on their respective tabs, so let’s talk about how to make it!
Corned Beef & Cabbage
All you really need is three main ingredients — 2-3 lbs. Corned beef (which usually comes with its own spice mix or packet in the store), One head of cabbage, and 6-8 potatoes. I always add carrots for extra veggies (6-8 as well), however, those first three ingredients are the Holy Trinity of Saint Patrick’s Day recipes!
To start, take your corned beef out of the package and place in a big pot with the spice mix (I used a pot I usually make big soups or lobster in), filling the pot with water until about 2 inches of water covers the top of the meat. If your corned beef doesn’t come with a seasoning packet, all you need to add is a clove of garlic, a bay leaf, 1/2 tsp. whole peppercorns, 1 tsp. salt, and 1 tsp. of pepper (to taste).
Wash your potatoes, carrots, and cabbage well. Chop the stump off the bottom of the cabbage and remove the outer 3-4 leaves before cutting.
Chop the cabbage into small wedges, leaving the center intact to keep the cabbage in its shape.
Chop up about 6 to 8 small red potatoes and carrots into small chunks, increasing the amount of potatoes and carrots by how many pounds of meat you’re cooking. For reference, I cooked 2 to 3 pounds of meat, so increase your potatoes and carrots accordingly if cooking more meat (ex: the original recipe calls for 4-5 lbs. of beef = 16-18 carrots & potatoes, and a larger head of cabbage).
Bring the meat to a boil, then turn the heat down to low and simmer for 3 – 3.5 hours. This would be a great time to go out and drink beer with buddies and have some fun before finishing up the recipe!
Once the 3 hours is up, or your meat is fork tender and can pull apart really easily, put the wedged cabbage, potatoes, and carrots into the pot and bring the heat up to medium high. Once at a low, rolling boil, set the timer for another 30 minutes – 1 hour, whichever you need to cook the vegetables until fork tender. It may need more or less time depending on how small you cut your vegetables, and how much water is left after 3 hours. You may need to cook the vegetables on the longer end of time depending on how full the pan is.
After your veggies are cooked, pull or shred apart the beef, and put together Tupperware containers with a little bit of everything if doing meal prep, or just enjoy straight out of the pot!
What was your favorite part about St. Patrick’s Day Weekend? Shout out in the comments below! 🤗