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Friday, March 11, 2011

Corned Beef and Cabbage

Although corned beef (salt beef) and cabbage is not part of traditional Irish cuisine, it is closely associated with St. Patrick’s Day in the US and Canada. In Ireland, the closest traditional food is Bacon and Cabbage. The bacon used in this traditional recipe is more like Canadian bacon or ham.

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.


I will be linking this post to Food Friday
and Home Sweet Home.


  1. How interesting, I have never heard of corned beef and cabbage. My Irish husband will be tucking into his boiled bacon and cabbage, with potatoes, all done in the same pot. Not to my taste, so I will just have a jacket potato and a slice of the bacon :-D

  2. This looks delicious!!!
    Happy weekend to you!

  3. Thanks for the tips on how to cook it Lori! I saw packages of corned beef at Krogers yesterday, but thought it might be tooo labor intensive for little old me. But it looks like I can handle this. I LOVE corned beef hash, so I think I will like this. Can you believe I am almost 50 and never had corned beef for St Patrick's Day?

  4. We must be sisters! I make my corned beef and cabbage the exact same way! Some people bake it and that blows my mind!

    I think it should be a year round favorite, too. It really is easy {maybe a little too fatty to have a lot}. I have a friend who makes a whole turkey pretty often, too. With the trimmings. Then she has leftovers for days. Another great idea!

    Have a great weekend, La!


  5. Being of Irish decent, we have cb & cabbage several times a year. Crock pot, baby, the working lady's friend and the best way to cook a corned beef! Yummy! Can't wait till St. Paddy's day!

  6. Oh, yum! Corn beef ... any day is fine with me. What time are you serving? Chuckle!

    Happy St. Patrick's Day ~
    Have a lovely PS weekend ~
    TTFN ~


  7. Looks good La! Gonna pick up my CB tomorrow, can't wait for Sunday dinner! Happy Weekend:@)

  8. You made my mouth water!! I do mine this way, but in a crock pot...this year we are going to an irish pub for corned beef, but I am sure I will also make it over the weekend following!! The pub we will go to is well known for having a traffic light with the green on top, rather than red and they paint a shamrock in the street...the party flows out into the neighborhood of Irish people called Tipperary Hill...Erin go Braugh!!

  9. Hi La! OK - I'm a huge fan of reuben sandwiches - yummmmmy! Your blog looks so nice all dressed up in holiday green!!

    Thanks for stopping by my blog - looking forward to seeing you this "season"!

    Take care, Kathy

  10. I agree, La...we SHOULD make it more often than once a year!! We love it & I will try adding chicken broth to mine next time. I bought two briskets just yesterday so I would have plenty on hand.

    LOVE your Irish wallpaper on your blog!!!


  11. That looks delicious! I made corned beef one year. It was very tasty, but I bet your would be better! Thanks for linking up!


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