I get super psyched over St. Patrick’s Day! It’s not the parades that gets me going: It’s the Corned Beef Cabbage Dinner. I love me some Corned Beef and the veggies that go with it. All those veggies flavored by that broth. Heaven!!
There are two ways to cook Corned Beef Cabbage Dinner, and no worries, both are here:
- Slow Cooker: You can go slow cooker, which I get. Especially if St. Pat’s is a work day. And it’s always going to be good.
- Braise: If you’re around and can supervise the cooking, and tenderly braise your Corned Beef Dinner, you’ll be rewarded with a beautifully done brisket with concentrated flavors & gorgeous veggies.
As far as cost, Corned Beef isn’t always the cheapest of meats, even when on sale for St. Patrick’s day. Luckily, all the rest of the Corned Beef Cabbage Dinner IS dirt cheap.
Potatoes, cabbage, and carrots are so common and might even be on sale in a bundle. Compare pricing if you come across those bags of veggies, though. Sometimes the bagged “specials” might be more (or at least more per pound) than buying potatoes, carrots and cabbage on their own.
If you can set a little corned beef aside to come back another night, you’re able to “cost average” that brisket over two meals or more. While the Corned Beef will be the star of the show the first night, the when using it for leftovers, it will take a secondary place.
Ruebens, soup, corned beef hash or just about any of my postings under Irish & Irish American Recipes at the bottom of the page, are going to be cost-effective ways to stretch a little leftover Corned Beef. Here are a few ways to rework that Corned Beef Cabbage Dinner:
Corned Beef Cabbage Dinner & “Leftovers”
When you buy your Corned Beef, pick up the ingredients you’ll need for your second “leftover” dish, and as you slice it, squirrel just a bit away for that meal. Then you’ll be ready to use up any leftovers from your Corned Beef Cabbage Dinner with no worries that it will languish in the fridge.
You may have heard conflicting reports as to whether or not Corned Beef is Irish. Well, it is, and it isn’t! Read more about it in this Smithsonian article. You might just be surprised to find out just how Irish it is…and how it isn’t.Print
Corned Beef & Cabbage Dinner
- Total Time: varies
- Yield: 4 + servings
- 4 pounds Corned Beef Brisket, rinsed well with the heinous little packet discarded.
- 2 large onions, one peeled and studded with about 4 cloves, the other peeled and quartered through the root end
- 4 cloves (for the onion)
- 1 sprig thyme
- 1 teaspoon dry mustard
- 5 red potatoes (about 6 ounces each, more if smaller the Irish rule is “one per person and one for the pot.”)
- 4 large carrots, scraped and cut into about 4-inch chunks
- 1/2 head of cabbage, quartered through the root end so it will remain intact
Put meat in Dutch oven with all ingredients except potatoes, carrots, and cabbage. Cover with water about 3/4 up the sides of the corned beef, but not over, and bring just to a boil. Immediately turn down to a simmer and skim off any foam.
Add a lid and simmer very gently (small bubbles popping up here and there on a regular basis) for an hour and a half. Add the vegetables, cabbage on top and simmer gently another hour. The liquid level may need to be checked during the long simmer.
Wh3en finished, the Corned beef should be tender but not stringy and falling apart, the internal temperature should be 160 degrees. Rest for 15 to 20 minutes before cutting into thin slices across the grain. Serve on a platter with the vegetables and pass the broth.
Note: If you’d like a lot of vegetables, cook the corned beef until done, remove to rest, then add as many vegetables as you can fit in the pot, potatoes on the bottom, cabbage on top. Cover and simmer briskly for 20 – to 25 minutes until vegetables are tender.
The general rule of thumb for different weights of corned beef: Cook 30 minutes, then add an additional 30 minutes per pound. Smaller cuts may need slightly less time.
Corned Beef in the Slowcooker:
If you need to cook this in a crockpot, throw everything together, rinsed Corned Beef on the bottom, then the potatoes, carrots and the cabbage on top. Add enough water to just cover the corned beef. Set it on low and leave for six to nine hours.
If there is time to cook in the evening, cook the brisket in the crockpot, then simmer the potatoes, cabbage, and carrots in the broth for about 30 to 40 minutes when you get home.
If serving 4, there should be leftovers