You can’t celebrate St. Patrick’s Day without corned beef, but did you know the holiday staple is primarily celebrated within the United States? Corned beef and cabbage were popularized by Irish-American immigrants who craved a taste of their homeland during the Irish immigration to the States. Since immigrants were poor, they turned to the cheapest cut of meat available: beef brisket. Cured with corn-sized salt crystals to preserve the brisket, “corned” beef was popularly served with cabbage an affordable vegetable for Irish-Americans at the time.
Now, it’s a great way for the descendants of those immigrants, and anyone who loves to celebrate St. Patrick’s Day, to experience a taste of Irish culture. Here’s our corned beef and cabbage recipe!
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- 2-2.5 lb Hickory Nut Gap Corned Beef
- 1 Tbsp coarsely ground black pepper
- 1 Tsp ground allspice
- 2 bay leaves
- 1/2 lb diced carrots, approximately 4 small
- 1/2 lb diced onions, approximately 2 small
- 1 lb potatoes, peeled and chopped, approximately 3 medium
- 1/4 lb diced celery, approximately 2 stalks
- 1 small head cabbage, chopped, approximately 2 lbs
Let’s Get Cooking:
- Rinse corned beef very well.
- Place the corned beef, pepper, allspice, and bay leaves into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook at a low simmer for 2.5 hours.*
- After 2,5 hours, add the carrots, onions, potatoes, and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15-20 minutes until the potatoes and cabbage are tender. Taste veggies for salt and season with a touch of salt if needed. Remove the bay leaves and serve immediately.
*This could take 3-3.5 hours depending on the size of your brisket.