Serve Traditional Corned Beef with Cabbage

Americans tend to associate corned beef with the Irish. It was, in fact, a huge export for Ireland during the late 17th – early 19th century; however, many accounts note that the Irish themselves were not as fond of the meat as their foreign counterparts. Either way, the traditional meat dish makes an excellent pairing with cabbage and vegetables such as carrots and potatoes. Find our simple recipe—along with a bread pairing idea—below.

Traditional Corned Beef with Cabbage

INGREDIENTS

Corned Beef
3 lbs corned beef
spice packet (included in packaged corned beef)

Cabbage

1 head of cabbage, sliced into ½-inch pieces
1 yellow onion, chopped
3 carrots, cut into bite-sized pieces
4 new potatoes, quartered

PREPARATION

Place the corned beef and spice packet in a Dutch oven and cover with water. Bring to a boil and then reduce to a simmer. Cook for approximately 2 ½ hours.

Add the chopped vegetables. Return to a simmer and heat until all the vegetables are cooked—approximately 20-30 minutes. The salt from the corned beef will naturally season the broth and the vegetables. If you find the water is too salty, add more.

We suggest serving this comfort meal with soda bread—another Irish tradition. Try Katie Reilly’s Irish Soda Bread Mix for a simple addition to your meal.

15 thoughts on “Serve Traditional Corned Beef with Cabbage”

  1. I LOVE corned beef and cabbage and I do make it on St. Patrick’s Day. My Grandmother (Tyson) and Grandfather (Mckee) were Irish descendants and came from very large families. I think it may have been a nod to the Irish but to feeding a lot of mouths (cheaply, in quantity, and quality – my theory). Anyway, it is delicious.

  2. I find the corned beef and cabbage done in a single pot was always the best. We had plenty of root vegetables along with the meat and the cabbage. I found that it tasted better the next serving

  3. I love corn beef and cabbage and this is just how I cook it! very good the next day = if there is anything left!!

  4. This bread is so easy to make and it’s delicious. Only bad thing about it is it’s sticky and sticks to your hands when you make it but it’s worth it.

  5. Except for potatoes, sautee the veggies in butter carmelize onions add carrots then thinly sliced cabbage til just tender. Maybe not Irish style but much sweeter and tastier

  6. I think it was bacon and cabbage in the old country and the corned beef came into it in New York City.

  7. Every 17th March I serve, to all my friends, what we traditionally had, that being boiled bacon and cabbage. Here I use a smoked shoulder of ham, of course my personal favorite being pig’s head, the cheek, ears, snout, and tongue, also crubeens, only they are not cured “properly ” anywhere else other than in Ireland, I guess I am prejudiced!

  8. I always serve this with Irish Soda Bread and corn muffins for St. Patrick’s Day gatherings, and at other times that are not so celebratory.

  9. Corned beef and cabbage is a staple in my home for St. Patrick’s Day! I grew up with it and now my children love it too. We also serve it with potatoes and carrots. So great together!

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