How to Make St. Patricks Day Corned Beef and Cabbage

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By javanx3d
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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)

Step 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.
Step 2

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

Pour the Stout beer over the meat.
Step 3

Add the onion, bay leaf, garlic cloves, allspice, and pepper and cook over low to medium heat for 1 1/2 hours.
Step 4

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

Add the cabbage and cook an additional 30 minutes.
Step 5

Remove the meat and cabbage and let cool for 5-10 minutes before cutting the meat.
Step 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.
Step 7

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