Steamed corned beef and cabbage is a traditional Irish meal. Why do we mention this? To give you a reason to try this delicious recipe. It makes a great St. Patrick’s Day dinner, however, it tastes good all year round.
Although Irish corned beef is traditionally boiled, you can also roast corned beef, and even cook it in the microwave. Here’s all the tips you need to know about all the ways to make a fabulous, festive, and flavorful traditional corned beef and cabbage meal.
What you’ll need
10-12 red potatoes
5 large carrots (peeled and cut into sticks)
1 large yellow onion (sliced)
1 head of cabbage (sliced into wedges)
3 – 5 lbs. corned beef brisket
spice packet that’s usually included with brisket (homemade spice recipe included below)
Makes about 5-7 servings
To keep with the authentic traditions of Ireland, place the corned beef in a Dutch oven and cover with water. Pour in the spice packet or spice blend of your choice. Cover the pot and bring to a boil. Reduce the heat to a simmer and allow the corned beef to simmer for approximately 50 minutes per pound, or until tender. Once the meat is tender, add whole potatoes and sliced carrots and cook them until the veggies are almost tender. Add the sliced cabbage and onion and cook for an additional 15 minutes. Remove the meat and allow it to rest for 15 minutes. Place the veggies in a separate bowl and use as much broth as you desire with your meal. Compliment your finished corned beef and cabbage with authentic Irish soda bread, serve, and enjoy!
To roast your corned beef, you’ll want to place the corned beef in an oven safe dish, or a Dutch oven, sprinkle your seasoning over the meat, and cover with aluminum foil. Place it in an oven at 325 degrees fahrenheit and cook for 2 1/2 hours. Remove foil and cook for another 30-45 minutes. Remove your meat once it is tender, and allow it to rest. Raise the temperature of the oven to 475 degrees. Dice your potatoes and slice your cabbage, carrots, and onion. Place the veggies in a large bowl and pour a little olive oil on them, toss, and sprinkle with a dash of salt and pepper. Place the veggies on a baking sheet and cover with foil. Roast for 45 minutes, remove the foil, and roast for another 30 minutes, or until your desired tenderness is achieved.
Lastly, if you’re running short on time, blast your corned beef in the microwave for a quick and easy corned beef and cabbage dish. Place the corned beef with all the juices, spices, and vegetables in a microwave safe dish. Cover the dish securely. Cook on high for roughly 18 minutes, you’ll want about 6 minutes for each pound of corned beef. Once cooked, allow the food to rest in the microwave for about 3 minutes to avoid getting burned.
If you prefer to make a homemade seasoning, rather than using the pre-made spice packet that usually comes with corned beef brisket, then we recommend this recipe.
What you’ll need
1/2 teaspoon mustard seeds
2 bay leaves (crushed)
8 Allspice berries (or pods)
1/2 teaspoon sea salt
1/2 teaspoon pepper (freshly ground works best)
These measurements are for 3-4 lbs of corned beef brisket, if your corned beef is larger or smaller, adjust the measurements slightly.