The Ultimate Corned Beef and Cabbage Recipe for a Perfect St. Patrick’s Day Feast
St. Patrick's Day is the perfect occasion to gather with friends and family and enjoy a hearty, Irish-American meal. Classic corned beef and cabbage is one of the most beloved dishes associated with this Irish holiday. It's flavorful, simple to prepare, and serves a crowd—making it ideal for your St. Paddy's Day celebration!
Equipment
- 1 Cutting Board
- 1 8 Quart Pot
- 1 Meat Thermometer
Ingredients
- 5 - 6 Pounds Corned Beef
- 1 Can Guinness (14.9 Ounces)
- 2 Tablespoons Brown Sugar
- 3 Bay Leaves
- 1 24 oz Bag of Baby Potatoes, Washed
- 1 Pound Baby Carrots, Rinsed
- 1 Head Cabbage, Outside Leaves and Core Removed, and Cut into 4 Pieces
- Spicy Mustard or Horseradish Optional
Instructions
- In an 8-quart pot, place the corned beef fat side up.
- Add the Guinness and the corned beef seasoning packet, and add water until it covers the meat by 1 inch, approximately 8 cups.
- Add the brown sugar and the bay leaves.
- Cover and simmer over low heat for 4 to 5 hours or until the meat is tender and has an internal temperature of 160 F.
- Right after I start simmering the corned beef, I rinse the carrots, wash the potatoes, and remove the outer leaves from the cabbage. Then remove the stem, cut the cabbage into quarters, and cut the potatoes in half.
- Then I put the vegetables back into the refrigerator, taking them out 1 hour before use to bring them to room temperature.
- When the meat reaches 160 F, remove it from the pot and place it on a foil-covered platter to keep it warm.
- Add the potatoes and carrots to the same pot, cover, and simmer for 20 - 30 minutes or until they just soften.
- Then add the cabbage wedges, cover, and continue cooking for another 15 minutes, until all the vegetables are tender but not mushy.
- Add the corned beef back to the pot until it is warm.
- Remove the corned beef from the pot and place it on a cutting board. Slice it against the grain into thin slices.
- Arrange the meat and vegetables on a serving platter or serve directly onto plates.
- Serve hot with spicy mustard or horseradish.
Tried this recipe?Let us know how it was!