Corned Beef and Cabbage

I thought I’d experiment in honor of St. Patty’s day. I’ve never cooked or eaten CB&C before, so why not? If I’m ever going to become an honorary Irish chickie, I’d better learn.

After looking at about 30 recipes online, I made my own recipe pulling pieces from everyone’s tips.
Yummy! Chris loved it, and I’m making deliveries to the rest of the family. The photo is of the delivery dish I’m sending out to Dad and Mom. 🙂

Ingredients:

  • 4 pound brined corned beef (Certified Angus if possible)
  • 2 bay leaves
  • Salt and ground pepper
  • 1 bottle Guinness stout (12oz)
  • Water
  • 2 yellow onions, quartered
  • 6-8 large Yukon gold potatoes, halved
  • 7-8 carrots, peeled and cut crosswise into thirds
  • 1 head cabbage, outer leaves removed, cut into 6 wedges

Rinse corned beef in cold water. Put it in a large (7Qt+) Dutch oven or pot, toss in Onions, Bay leaves, Guinness, Salt, Pepper and fill with water until the meat is covered. Cover pot and put on high heat until it comes to a boil, then lower heat to simmer. Keep it covered and allow it to simmer for 2 hours.

While beef is simmering, get second pot and fill with potatoes, carrots, and water to cover (let it sit on stove, no flame yet).

When the 2 hours is up, add cabbage wedges to the top of the corned beef pot and allow it to simmer another 1 ½ hours (still covered). Also turn on the flame (high) under the potatoes and carrots and bring to a boil (covered), then lower heat and let it simmer for remainder of the 1 ½ hours (still covered).

When the 1 ½ hours is up, it’s all done. Serve potatoes and carrots on side with butter and salt. Slice beef against the grain and serve on platter with cabbage and onions.

Total time (including prep) 4 hours. Serves 4-6.

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