Traditional Irish Food: Corned Beef With Cabbage

Filed in archive Ingredient Spotlight , Recipes on March 17, 2010

In time for St. Patrick's Day, here's a traditional Irish recipe (Corned Beef With Cabbage) lifted from Irish Traditional Cooking by Darina Allen (via).

Let's all be Irish for a day, shall we?

INGREDIENTS

4 lbs. corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry mustard
Large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
Salt and freshly ground pepper

DIRECTIONS

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Makes 6 to 8 servings.

The Early Show's Bobby Flay has his own version of this Irish traditional Corned Beef With Cabbage.