It’s almost St. Patrick’s Day, so you can probably guess what we’ll be enjoying this weekend … green beer and corned beef and cabbage, of course!
I am a huge fan of corned beef and cabbage. In fact, whether it’s March or not, my husband and I probably make it three to four times a year. It’s just super tasty, is easy to throw together and feeds you for a week. Not to mention that’s it’s full of veggies!
I’ve been kind of doing my own corned beef and cabbage thing for years, but for those who need a bit more direction for making a big ol’ pot of Irish goodness, we give to you this corned beef and cabbage recipe from Slimming World, the UK’s leading weight loss organization. Feel free to sub some turnips or parsnips for the potatoes — and try adding Brussels sprouts, too! So tasty.
Corned Beef and Cabbage Recipe
Prep time: 10 minutes
Cook time: 2 to 3 hours
1 medium onion, cut into wedges
3 garlic cloves, minced
1 bay leaf
2 tablespoon apple cider vinegar
½ teaspoon pepper
3-pound corned beef brisket (lean and all visible fat removed)
3 pounds cooked cabbage, potatoes, carrots and other veggies
Spice packet (comes with the corned beef — if not, use pickling spice), cut in half
1. Place corned beef, onion, garlic, and bay leaf in a large pot. Cover the beef, add the vinegar, pepper, and spice pack (or mixed spices). Bring to a boil, then simmer for 2 to 3 hours until the beef is tender.
2. Remove the beef and rest for 10 minutes before slicing/pulling/cubing. Serve with mashed, baked or boiled potatoes, and the cooked veggies (can boil in the remaining liquid from the beef if you want for extra flavor).
Do you make corned beef and cabbage every St. Patrick’s Day? How will you be celebrating? —Jenn