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Donal Skehan
Corned Beef & Cabbage | DonalSkehan.com
  • traditional-irish

Corned Beef & Cabbage

March 09

Bacon and cabbage or corned beef and cabbage: this is a question that causes controversy every St. Patrick’s Day. The roots of this traditional Irish-American dish do, in fact, stem from Irish shores. While bacon had always been more popular due to its lower cost, there has always existed a tradition of salting beef to preserve it, which goes way back to the high kings of Ireland. When the first Irish immigrants began to settle in America, corned beef replaced bacon in our traditional dish and a new classic was born – or was it an old classic reborn? Either way this is a wonderful dinner to feed a crowd.

  • time 3hrs
  • serves Serves 6
Method
  1. Put the brisket into a large casserole, add the peppercorns, bay leaves, thyme sprigs, onion and carrots then cover with cold water. Bring to the boil, skimming off any scum that rises to the surface. Reduce to a simmer, cover with a lid and cook for 2 1⁄2 hours.
  2. Add the potatoes, nestling them under the liquid, and cook with the lid on for a further 20 minutes, then add the cabbage and cook for a further 5–10 minutes, or until the veggies are tender.
  3. Carefully remove the corned beef, cut it into thick slices and place on a warm platter. Surround with the veggies (discard the liquid) and serve with plenty of mustard.

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Ingredients

1 corned beef brisket or silverside (about 1.5–2kg)

1 tbsp each of white and black peppercorns

3 bay leaves

3 thyme sprigs

1 large onion, cut into wedges

2 carrots, roughly chopped

12oz new potatoes

1 savoy cabbage, cut into wedges

Mustard, to serve

1 corned beef brisket or silverside (about 1.5–2kg)

1 tbsp each of white and black peppercorns

3 bay leaves

3 thyme sprigs

1 large onion, cut into wedges

2 carrots, roughly chopped

350g new potatoes

1 savoy cabbage, cut into wedges

Mustard, to serve

You'll Need

Casserole with lid

3.2
(17)
photo
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