Today’s post is written by my wife, the cook in the family. As the cook in the family and Irish by heritage, there’s no one better than to explain how to cook corned beef and cabbage to you.
Growing up on the Southside of Chicago, St. Patrick’s Day was a big deal. There were multiple parades, the spectacularly strange tradition of dying the Chicago River bright green, and of course, corned beef and cabbage, served with a green beer (or Green River soda if you’re under the requisite age).
There are two ways that I’ve learned to make corned beef; one traditional, and one in the slow cooker. Below you will find the traditional recipe. For the slow cooker, simply place your corned beef brisket and cabbage (cut in wedges) in the slow cooker, add the spice packet and some salt and pepper, and top with a bottle of beer. (We use Guinness, but anything will do here.) Set it on low, and in 7-8 hours, you’re done.
If you buy a huge corned beef brisket at Costco and it won’t fit in your slow cooker (like us, whoops!), the traditional route is similarly easy and has fantastic. You place the brisket in a large stockpot or dutch oven, cover it with water (or add some beer or beef broth), a chopped onion, a few smashed garlic cloves, the spice packet that came with the meat, and some salt and pepper. (Be careful with the salt here, because most of the prepackaged briskets are brined, so they are already salted.) Once this all comes to a boil, turn your heat down and let it simmer 50 minutes per pound. The brisket I cooked was almost 5 lbs, so it cooked for almost four hours. (Plan ahead here, folks). At this point, you’ll add carrots and red potatoes. Turn your heat up to medium and cook another 15 minutes. After that, you’ll take your beef out, cover with foil, and let rest. Add your cabbage wedges (and a little more salt while you’re at it), and cook another 15 minutes. Carve your beef and serve.
The leftovers, if you have any, are perfect for homemade corned beef hash or reuben sandwiches. Happy St. Patrick’s Day!
Corned Beef & Cabbage
|Prep time||5 minutes|
|Cook time||4 hours, 30 minutes|
|Total time||4 hours, 35 minutes|
- 1 corned beef brisket (2-5 pounds, with spice packet)
- 10 red potatoes
- 2 cups baby carrots
- 1 head cabbage (cut into 6-8 wedges)
- 5 cloves garlic
- 1 onion
- salt & pepper
|Add corned beef, spice packet, smashed garlic cloves, and quartered onion to a large stockpot or dutch oven. Cover with water.|
|Place the lid on and bring to a boil. Turn heat down to low and simmer for 50 minutes per pound of beef.|
|Add potatoes and carrots, turn heat to medium, and cook for 15 minutes, or until veggies are becoming tender.|
|Remove beef and set aside to rest. (Cover with foil to keep warm)|
|Add cabbage to pot and cook another 15 minutes.|
|Carve the beef, and serve the cabbage, potatoes, and carrots on the side.|