We all look forward to enjoying Corned Beef and Cabbage on St Patrick's Day. The slowly simmered corned beef, root vegetables, and cabbage is a favorite around here, but I only make it once a year. I simmer the corned beef first, and once cooked, remove it from the pot so all of the juices can rest. I then add the veggies to the water and simmer them until just tender. This way, the meat is perfectly cooked, and so are the vegetables. I always forget how delicious it is though not Brad and the boys; they love this meal and all of the leftovers. Please don't underestimate this simple meal. It's delicious.
Ingredients for Corned Beef and Cabbage:
1 4-5 pound corned beef with seasoning packet
1 - 11.5 bottle of Guinness
1 cabbage about 2 pounds, quartered
1 pound bite-sized potatoes
3-4 carrots, peeled, trimmed and halved crosswise
2 parsnips, peeled, trimmed and halved crosswise
2 tablespoons chopped parsley for garnish
serve with whole-grain Dijon mustard
Time-Saving Tip: Cut up the vegetables a day in advance so they are ready when you are.
Let's see what we need.
Let's cook.
Preheat the oven to 325-degrees. Rinse the meat thoroughly and add to the pot. Pour in the bottle of Guinness. Add enough water to cover the meat, approximately 3 cups. Stir in the spice packet.
Bring the pot to a simmer on the stove. Remove the foam on top. Cover and transfer to the oven.
After two hours, check to see if the meat is tender. The corned beef is ready when it's easily pierced with a fork. My corned beef was 4.75 pounds and took a total of 3 hours and 15 minutes to be fork tender. Once tender, transfer the meat to a casserole and add a few ladles of cooking broth. Cover with foil and set aside. Add the vegetables to the pot and cover. Simmer for about 20-25 minutes until the vegetables are tender.
It's ready! The Corned Beef and Cabbage looks fantastic. Be sure to cut the meat across the grain, drizzle with cooking liquid and sprinkle with parsley. This meal is perfect for a family dinner or entertaining friends, and leftovers are delicious.
Enjoy!
Corned Beef and Cabbage:
1 4-5 pound corned beef with seasoning packet
1 - 11.5 bottle of Guinness
1 cabbage about 2 pounds, quartered
1 pound bite-sized potatoes
3-4 carrots, peeled, trimmed and halved crosswise
2 parsnips, peeled, trimmed and halved crosswise
2 tablespoons chopped parsley for garnish
serve with whole grain Dijon mustard
Preheat the oven to 325-degrees. Rinse the meat thoroughly and add to the pot. Pour in the bottle of Guinness. Add enough water to cover the meat, approximately 3 cups. Stir in the spice packet.
Bring the pot to a simmer on the stove. Remove the foam on top. Cover and transfer to the oven.
After two hours, check to see if the meat is tender. The corned beef is ready when it's easily pierced with a fork. My corned beef was 4.75 pounds and took a total of 3 hours and 15 minutes to be fork tender. Once tender, transfer the meat to a casserole and add a few ladles of cooking broth. Cover with foil and set aside. Add the vegetables to the pot and cover. Simmer for about 20-25 minutes until the vegetables are tender.
Cut up the vegetables a day in advance so they are ready when you are.
Want more delicious St. Patrick’s day recipes?
I’ve teamed up with my blogging friends to bring you more tasty ideas!
Check out Liz, @joy.purejoy who has the most adorable Charm Balls.
Check out Sara, @afoodloverslife, who has a beautiful Reuben sandwich. https://afoodloverslife.com/the-classic-rueben-sandwich/
Sue and Amy from @bellylaughliving have created a slow roasted corned beef with mustard rub. How delicious! https://www.bellylaughliving.com/slow-roasted-corned-beef-with-mustard-rub/