Corned Beef & Cabbage

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Hi Friends! I wanted to repost this yummy Corned Beef & Cabbage meal in honor of St. Patrick’s Day tomorrow. Our Internet was down due to winter storm Stella. But hope you are celebrating! Slàinte!

I grew up in a big Irish family, and every St. Paddy’s Day we had a yummy boiled dinner of Corned Beef, cabbage, carrots and potatoes. I remember the tang of Cider Vinegar making the meat and the veggies delicious, and I was surprised when none of the online recipes I scoured included Apple Cider Vinegar. So I added some to mine and it turned out just like I remember, tangy and salty and tender. (I put some carrots on my son’s plate and he tasted it, and said, “I’ll need about 20 more of these!”).

The key to doing a boiled dinner is to cook it low & slow. Give yourself time – this one takes 3 hours, though the prep time is 10 min. and you can leave it on the stove – and to keep the heat LOW.  A crockpot works too.

Don’t forget to pick up some brown bread or rye bread on the side, and serve with plenty of mustard and horseradish.

Corned Beef Dinner with Cider Vinegar and Vegetables (printer version here🙂

Ingredients:

2-3 lbs. corned beef

5 carrots, peeled and chopped

4 potatoes, peeled and quartered

1 small cabbage, cut into wedges

1 cup apple cider vinegar

1 T. salt

1 teaspoon whole black peppercorns

2 bay leaves

enough water to cover beef

Directions:

Place corned beef in dutch oven, big heavy pot, or Crock pot and fill with water to cover the beef.

Stovetop: Place heat on high and bring to a boil, then reduce to a low simmer for 1 hour, skimming the top of any fat or foam, and then adding vinegar, seasonings, and vegetables. Cook for 2 more hours on low simmer or until vegetables are tender.

The key is to cook it low and slow, to tenderize the meat. If the meat is cooked at too high for too long it gets tough.

Crockpot: Place meat and water in crockpot with enough water to just cover brisket. Cook on high setting for 2 hours. Then add vinegar, seasonings, and vegetables, and cook for another 2 hours or until vegetables are tender.

Serve with brown bread, mustard and horseradish.