Traditional Corned Beef Cabbage Recipe A St Patty S Day Favorite

Making corned beef is a lot easier than you think! Corned beef is made in a homemade brine and then slow cooks to tender perfection alongside cabbage, carrots, and potatoes. This meal is perfect for St. Patrick’s Day! If you are looking to celebrate St Patrick’s Day for dessert too, then you should try this shamrock shake, this Irish potato candy, or these fantastic mint brownies!

What is Corned Beef?

Corned beef is a cut of beef brisket brined in a pink rock salt brine. There is no corn in the beef, but the large grains appear to be corn because of the pink rock salt and give the beef that salty flavoring. It has carrots, potatoes, and cabbage on the side when served. This is a traditional Irish meal, especially for St. Patrick’s Day. St. Patrick’s day is a time for fun and festivities and brings out the Irish in you. This corned beef is mouth-watering and full of so much flavor. It tasted so good that I couldn’t stop eating it. Then, you mix the meat with vegetables, and it is the perfect combination for a meal. Cabbage is an Irish staple and tastes good, tender, and soft with corned beef. It is that good! Enjoy this traditional corned beef and cabbage recipe that is so delicious and will melt in your mouth.

Ingredients You Need to Make Corned Beef and Cabbage

The ingredients for this are actually pretty simple! Once you try this dish, then you will forever have your St. Patricks Day meal planned because you will never want to go back to anything else again! See the recipe card at the bottom of the post for exact measurements.

Brine:

Water: Warm water is best.Salt: You will use just a pinch so that the brine enhances all of the flavors in the recipe. Brown Sugar: This will sweeten the corned beef.Pink Curing Salt: Not pink Himalayan salt Add a little more coloring making this brisket that beautiful pink meat when it is done cooking.Pickling Spice: This helps with flavoring the meat and the soaking the meat in the brine.Beef Brisket: I prefer the flat cut but round will also slow cook well too.

Vegetables:

Carrots: Slice the carrots into chunks.Baby Potatoes: Cut these in half.Onion: Cut in quarters.Salt and Pepper: Just a dash for taste and flavoring.Pickling Spice: To add to the flavoringCabbage: Quarter the cabbage and separate a bit.

How to Make Corned Beef

There are many different ways that you can cook it and have it turn out delicious! So pick which one works best for you and give it a try. You will love it! *Pink curing salt is optional but is what makes the meat turn pink in color. You can find it online or at a specialty meat shop. Read warnings about ingesting directly.

Stovetop: Rinse the corned beef with water to remove salt. Place the corned beef in a large pot and fill with water and add pickling spice. Cover and bring to a boil. Reduce to a simmer to 50 minutes per pound or until tender. Add in the vegetables the last hour and cabbage the last 15 minutes before serving. Instant Pot: Rinse the corned beef with water to remove the salt. Place the beef in the instant pot and fill with water and pickling spice. Select high pressure and cook for 90 minutes. When finished cooking quick release the pressure according to the manual. Remove the brisket and leave 2 cups water. Add in the potatoes, carrots, onion, and top with cabbage. Salt and pepper. Select manual setting and cook on high for 5 minutes or until the veggies are tender. Release the pressure according to the manual. Oven: Preheat oven to 350 degrees. Place the brisket into a roasting pan and add 3 cups of water and pickling spice. Cook for 2 hours. Remove from the oven and add vegetables. Bake uncovered for another hour until vegetables are tender.

Potatoes: Mashed potatoes or Skillet Potatoes with Pepper or make the Perfect Baked PotatoCarrots: Glazed Carrots or Parmesan CarrotsSalad: Apple Bacon Brussels Sprouts Salad or Avocado, Tomato and Cucumber Arugula SaladBread: Garlic Bread or Buttery Rolls

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.