Corned Beef and Cabbage became a traditional item on St. Patrick’s Day menus in North America after Irish immigrants in the northeast used corned beef instead of pork in the traditional recipe. According to Wikipedia, this likely happened in the late 19th century.
Similarly, the New England boiled dinner consists of corned beef, cabbage and root vegetables such as carrots, potatoes, and turnips. This variation is popular in New England and parts of Canada.
We love this Irish American traditional St. Patrick’s Day staple. In fact, Jordan recently told me I need to make it more than once a year because he loves it. He is right. (I hope he doesn’t read this) It is so simple and delicious; why wouldn’t I make it more often.
When you buy a corned beef brisket in the store, it comes with a seasoning packet containing all the spices needed to make a delicious pot of food. The package directions suggest using the liquid that comes in package, but I find it to be too salty. I typically rinse the meat and place it in a pot. I cover the brisket with chicken stock and simmer it for a couple of hours on the stove top.
About an hour or so before dinner, I add cabbage wedges, potatoes and carrots. I simmer them until they are fork tender. The meat will be so tender and the broth is amazing. Serve this in bowls or deep plates. Rye or pumpernickel bread is fabulous with recipe.
The best part of corned beef and cabbage is the Reuben Sandwiches the next day. Grilled rye or pumpernickel bread filled with sliced corned beef, sauerkraut, and Swiss cheese. I serve Thousand Island dressing on the side. OH MY GOODNESS!
Unfortunately, we didn’t have any left over corned beef to make Reubens for dinner the next day. Not to worry though, Walmart’s deli had a fantastic corned beef in the case.
MAKE IT A GREAT DAY!