Source: Wikipedia
Happy St. Patrick’s Day 2016! Whether you are of Irish ancestry or you deem yourself ‘Irish for the day’, today is a fun day to celebrate. What better way to celebrate all things Irish than by cooking some traditional corned beef and cabbage! We admit, this recipe may not be everyone’s first choice. However, it is a classic meal to prepare and serve on St. Paddy’s Day. Plus, it is easy to make. Today, we are bringing you a traditional recipe for corned beef and cabbage. Erin go Bragh!
Irish Corned Beef and Cabbage Ingredients:
- 3 pounds of corned beef (try to find one that comes with a spice packet)
- 10 small red potatoes
- 5 large carrots, peeled and slices into 2 to 3-inch pieces
- 1 large cabbage, sliced into small bite-sized pieces
Irish Corned Beef and Cabbage Directions:
Turn your stove onto medium-high heat. Place a large pot on the stove and add your corned beef to the pot. Cover the corned beef with water. Add the spice packet to the pot and stir. Put a lid on the put and increase the heat so that the corned beef begins to boil. Once the pot is boiling, reduce the heat so that the pot begins to simmer. The corned beef will need to simmer for approximately 50 minutes per pound or until it becomes somewhat tender. After the corned beef is tender, add the whole red potatoes and the carrots to the pot. Cook the veggies until they become somewhat soft. Then, add the bite-sized pieces of cabbage to the pot and cook for approximately 15 minutes. After that, remove the corned beef and allow it to sit. To serve, place the cooked veggies in a bowl and top them with the remaining broth. Then slice the corned beef and place it on top of the veggies. Enjoy!
Have a happy and safe St Patrick’s Day!
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