I’m not Irish, but my husband is. I only make Corned Beef and Cabbage around St. Patrick’s Day because my boys are not big fans. If you’ve never tried this before, it’s very easy to make. It just takes a while to cook (1 hour per pound). This boiled dinner is high in sodium, so before I add the vegetables during the last hour, I get rid of 3/4 of the salty water and add fresh water to the pot and bring it back up to a low boil. The meat and veggies are not as salty this way.
4 lbs. corned beef
1 large cabbage, chopped
8 – 10 large carrots, peeled and chopped
Note: The corned beef that I used in this recipe did not come with a spice packet.
1. Rinse the corned beef under cold running water. Place the meat in a large stock pot. Fill the pot with water (slightly higher than the beef). Cover and bring to a boil. Turn the heat down to a low boil for 3 hours.
2. Empty 3/4 of the boiling water in the sink. Add fresh water to the pot (higher than the beef). Bring to a boil. Add the cabbage and carrots. Cook at a low boil for 1 hour.
3. Remove the corned beef, place on a cutting board, and cover loosely with foil. Remove the vegetables from the pot with a large, slotted spoon and place in a serving dish. Cut the corned beef across the grain and serve hot. Serves 4
Save some time by preparing the vegetables the day before. Cover and store them in the refrigerator.
Left Over Suggestion: Corned Beef Sandwiches