St. Patrick’s Day Corned Beef and Cabbage

Ingredients

Corned Beef:

• 3-4 lb corned beef brisket (homemade or store-bought)
• 1 tbsp pickling spice
• 2 bay leaves





• 4 garlic cloves, peeled

Cabbage and Vegetables:

• 2 cups water








• 4 carrots, chopped into 2″ pieces
• 1 lb potatoes, quartered
• 1 onion, halved and cut into thirds
• 1 head of cabbage, cored and cut into wedges




• 1 1/2 tsp Dijon mustard

Instructions

Corned Beef:

1. Rinse and dry the brisket.
2. Place in a stockpot with water, garlic, bay leaves, and pickling spice.
3. Bring to a boil, then simmer for 3 hours, or until tender.
4. Remove from heat and let cool for 10 minutes.
5. Remove brisket and strain 2 cups of cooking liquid.

Cabbage and Vegetables:

1. In the same pot, add the strained liquid, water, and vegetables.
2. Bring to a boil, then simmer for 25-30 minutes, or until vegetables are tender.
3. Baste vegetables with liquid twice during cooking.

Assembly:

1. Slice the corned beef against the grain.
2. Transfer vegetables to a serving platter.
3. Top with sliced corned beef.
4. Stir mustard into the remaining liquid and drizzle over the platter.

Tips

• If using store-bought corned beef, rinse and pat dry before cooking.




• Let the corned beef cool for 20 minutes before slicing to allow the juices to redistribute.
• Serve with Irish soda bread or Guinness brownies for a complete St. Patrick’s Day meal.