How to Make St. Patrick's Day Corned Beef and Cabbage

Corned beef and cabbage is considered a traditional meal served for Easter Sunday in rural Ireland after the meatless Lenten fast. The meat would most likely have been salted pork rather than the corned beef that is eaten today on St. Patrick's Day. The following steps will show how to make St. Patrick's Day corned beef and cabbage.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 8 lbs. beef brisket
• 8 potatoes
• 2 gallons water
• 1 lb. kosher salt
• 1 lb. carrots
• 1 medium head cabbage
• 1 onion
• 1 turnip
• 1 tsp. fresh cilantro
• 8 black peppercorns
• 6 bay leaves

1. Combine the brisket, salt and one gallon of water in a large cast iron or stainless steel pot. Ensure the brisket is completely submerged, cover and refrigerate for 7 days. The salt and water may be doubled, if needed.
2. Drain the brine and add one gallon fresh water, bay leaves and peppercorns. Bring the pot to a boil and reduce the heat to low or medium low. Simmer for at least 3 hours.
3. Prepare the vegetables. Peel and cube the potatoes, chop the onions and turnips, slice the carrots and quarter the cabbage. The cilantro should be finely minced.
4. Add the vegetables, except for the cabbage, during the last 45 minutes.
5. Put in the cabbage during the last 15 minutes and continue simmering until all the vegetables are tender. Remove the meat and allow it to rest for 15 minutes.