Rating: 5 stars
246 Ratings
  • 5 star values: 208
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.

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  • Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.

  • Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.

  • Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Nutrition Facts

380 calories; protein 22.4g; carbohydrates 29g; fat 19.6g; cholesterol 99.5mg; sodium 1504.1mg. Full Nutrition
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