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Jackie

Irish corned beef, cabbage & potatoes

Get your Irish on! Excellent recipe for tender corned beef and tasty cabbage.
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Cuisine: Ethnic
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. One hour before the roast is done, add whole potatoes to the pot with the roast.
  4. 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.
  5. 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.
  6. 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!