Irish corned beef, cabbage & potatoes
Get your Irish on! Excellent recipe for tender corned beef and tasty cabbage.
Ingredients
- 1 pkg corned beef roast (any size) a spice packet should come with the roast
- 1 bottle/can beer (any kind)
Seasonings
- 1-2 cloves garlic
- 1/4 tsp fresh ground pepper
- 1/2 bunch fresh parsely
- 1-2 medium bay leaves
- 1 dash ground cloves
- 1/2 tsp thyme
- 1-2 tbsp beef bouillon
Sides
- 5-7 medium red potatoes
- 1-2 tbsp olive oil
- 1 large onion, sliced in long slivers
- 1 head cabbage, cored and chopped in 1" chunks
- salt & pepper to taste
Instructions
- Remove the corned beef roast from the plastic packaging and rinse. Set aside spice packet for the moment. In a large pot (dutch oven, if you have one), place the roast and pour the beer over the roast. Add enough water to just cover the roast.
- Add all seasonings (including the spice packet that came with the roast) to the pot, bring to a boil, and then reduce heat to a low simmer. You will need to simmer the roast 1 hour for each pound.
- One hour before the roast is done, add whole potatoes to the pot with the roast.
- While potatoes are boiling, saute onions in olive oil until almost caramelized (browned). Add cabbage, season with salt & pepper to taste, and saute until tender. Add some of the broth from the simmering corned beef, then let simmer very low to keep warm until ready to serve.
- Remove roast from broth, and slice cross-wise in 1/2" thick slabs. Serve on a platter with the cabbage and potatoes. You can serve the potatoes whole, or cut potatoes into bite-sized pieces, seasoned with salt & pepper to taste.
- Then go have a green beer. :)
Notes
Don't toss out that roast broth! Whatever is left over from your dinner you can cut into pieces and toss into the broth for a tasty corned beef cabbage & potato soup later in the week!
