Traditional Corned Beef and Cabbage

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It’s that time of the year where everything is green, it’s acceptable to drink ALL the Guinness and you can eat many delicious varieties of corned beef and other festive dishes – It’s the week of St. Patrick’s Day!

Coming from an Italian and Salvadoran family, most of these traditional Irish dishes were not part of our everyday meals. In fact, if we ate them, it’s likely we didn’t make the food. As I’ve gotten older, I’ve learned to appreciate traditional dishes from around the world and learned to cook them for myself. Luckily, I married a man that has an Irish background, so I have the perfect reason to make some of these super delicious St. Patrick’s Day favorites.

This recipe was adapted from the corned beef and cabbage featured in Taste of Home. This Italian girl added a twist by swapping and adding a few additional ingredients. I must say, if opting to make in a stock pot, this dish requires attention to ensure a smooth cooking process. The result? A REALLY delicious corned beef and cabbage worthy of a pat on the back to enjoy with a creamy Guinness (or two).

Ingredients
1 corned beef brisket (between 3-5 pounds), spice packet included

1 bottle Guinness

2 bay leaves

3 pounds small potatoes (about 10), scrubbed and cut into halves. Note: I opted for the mixed variety since they looked so good!

5 medium carrots, cut into fourths

1 medium head cabbage, cut into wedges along the spine (this ensures the cabbage stays together during the cooking process)

1 medium onion, cut into eighths

 4 tablespoons European butter 

1/4 cup parsley, chopped


Begin by placing the corned beef in the stock pot, fattier side up. Sprinkle the contents of the spice packet over the corned beef. Fill with the Guinness and enough water to cover the corned beef. Bring to a boil. Once boiling, reduce to low, cover and simmer for 2 hours.

At the two-hour mark, add the potatoes to the top of the corned beef in the stock pot. Bring to a boil and then reduce the heat to low and simmer for 35 minutes, or until the vegetables are tender. Next, add the cabbage and onions to the pot. Top with additional water if needed to cover everything. Bring to a boil and then reduce the heat to low and simmer for 25 minutes.

Next remove all contents from the pot. Note: it is best to keep them separate in order to properly plate and season. Allow the corned beef and all veggies, except the potatoes, to cool. Place the hot potatoes in a bowl, add the butter and parsley. Carefully mix until the butter is melted. Next, carefully slice the corned beef against the grain. Once the corned beef is sliced, arrange everything onto your platter of choice. Sprinkle everything with additional parsley and serve with your favorite whole grain mustard. Cheers and enjoy!

Elizabeth Canas