Corned Beef and Cabbage


It’s that time of year. Saint Patty’s Day. The day many of us enjoy the ultimate boiled dinner. For years a very good friend hosted a Saint Patty’s Day party and she cooked a lot of corned beef for the occasion. I had made corned beef brisket myself for years before her party but hers was the best I had ever tasted. No mustard required!


Corned beef (of course)

1 large onion quartered

6-7 whole garlic cloves

1 T red pepper flakes

1 T crushed bay leaves

1 T oregano

1 T basil

1 T coriander seeds

salt and black pepper

…and that little seasoning packet that comes with the corned beef

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Put your corned beef in a large Dutch oven or heavy kettle. Pour boiling water to completely cover the meat and bring to a boil over medium high heat.

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Once the pot starts to boil, skim the white foam off with a slotted spoon. I know, it looks a little gross. Once you’ve removed and discarded the foam turn the heat down and add the onion and the garlic to the pot.


In a mortar and pestle combine and crush all of the dried herbs and spices and add them to the pot.


I add these after skimming the foam so that I don’t lose a lot of my seasoning in the process.


Add a generous T of salt, cover and simmer over low heat for 5-6 hours. Near the end of the cooking time prepare the vegetables.



Red potatoes


Green Beans


Cut the cabbage into wedges removing the core. Scrub the carrots and cut into thirds. Cut the onion into quarters.


Cut the potatoes, rinse well and trim the green beans.

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Remove the meat to a foil lined pan, along with a generous amount of the jus. Seal the foil and keep warm in the oven while the veggies cook.


Add the vegetables to the pot with the broth. Potatoes, carrots, onion, beans and cabbage on top. Bring to a boil, cover and simmer over low heat. Cook until the vegetables are all fork tender. About 45 minutes to an hour.  The vegetables pick up the great spicy flavors from the broth.


Remove the meat about 10 minutes before serving. Allow the meat to rest for a few minutes and slice against the grain.  Put all the vegetables in a large serving bowl or on a platter and top with the slices of corned beef. Fill up your plate and enjoy!


Serve with a good rye bread and a nice cold Irish beer like Guinness or O’hara’s Irish Wheat. This boiled dinner is a meal in itself and doesn’t need any other side dishes.

Leftovers are great as, well, leftovers. This is one of the meals I think tastes as good or better the next day. Or you can make a corned beef or Ruben sandwich. Maybe some corned beef hash for breakfast.  It’s all good!  Enjoy. Happy Saint Patty’s Day.