How to Make St. Patricks Day Corned Beef and Cabbage

Cooked Corned Beef

St. Patrick's Day Corned Beef has become an Irish-American staple. Although not a traditional common dish in Ireland, one of the first foods thought of around March 17th to go with one's Green Beer is corned beef and cabbage. The dish' s popularity grew in the U.S. in the late 1800's when it was cheaper to substitute corned beef for Irish bacon with Irish-American's in New York City. Similar variants sprung up across the Irish population in New England, and it has become one of our favorite staples at St. Patricks Day!

Difficulty:

Moderate

Instructions

Things You'll Need

• 4 lbs Corned Beef
• 1 Bottle of Irish Stout
• 1 Onion - Halved and Cut in Wedges
• 3 Garlic Cloves - Minced
• 1 Bay leaf
• 1/4 Tsp Ground Cloves
• 1/4 Tsp Ground Allspice
• 1/4 Tsp Pepper
• 1 Head Cabbage (cut into wedges)

1. Traditionally canned corned beef.

   Cook the corned beef for 8-10 minutes in a pot that will ultimately be covered until browned over medium heat.

2. Pint of Guinness Stout that can be used for the recipe.

   Pour the Stout beer over the meat.

3. Add the onion, bay leaf, garlic cloves, allspice, and pepper and cook over low to medium heat for 1 1/2 hours.

4. One varient of Cabbage that you may use for the dish.

   Add the cabbage and cook an additional 30 minutes.

5. Remove the meat and cabbage and let cool for 5-10 minutes before cutting the meat.

6. Bring the remainder of the stout mix to a boil and cook for approximately 10 minutes and use as broth after removing the bay leaf.

7. Serve with horseradish or mustard. This recipe makes approximately eight servings.

Tips & Warnings

• Improvise with this recipe by adding vegetables to the mix such as carrots and potatoes.

• Don't overcook the corned beef initially. All stove-tops are different. You just want to brown the meet.

Resources

• Irish Dinner Recipes
• Irish Cooking Cookbooks