The best thing about holidays are holiday meals! St. Patrick’s Day is coming up, so in honor of that I had to make corned beef and cabbage. Corned beef and cabbage is a traditional dish associated with Irish cuisine, particularly consumed on St. Patrick’s Day. It consists of beef brisket that has been cured or pickled in a seasoned brine (called “corned beef”), then boiled or simmered until tender. The dish is typically served with cabbage, potatoes, carrots, and sometimes other vegetables.

The term “corned” refers to the use of large-grained rock salt, also known as “corns” of salt, in the brining process. This dish is popular not only in Ireland but also in Irish-American communities and is often enjoyed as a hearty and comforting meal.

Key Ingredients and Substitutions:

  • Corned Beef Brisket – I use a corned beef brisket from the store. Most grocery stores will carry it in March. Otherwise you have to brine for over a week and it’s a hassle.
  • Whole Grain Dijon Mustard – This is for flavor and texture. I love whole grain mustard for the grainy texture it has. You can also use normal Dijon Mustard as well.
  • White Wine – A lot of people use beer in their corned beef braise, however I like the acidity white wine brings, and it is gluten free. I like a crisp white wine like sauvignon blanc. If you rather use beer, substitute it for the same amount here.
  • Beef Broth – This is the main braising liquid for this dish. Use a stock or broth, beef, chicken or vegetable works.
  • Gold Potatoes, Carrots and Cabbage – These are the vegetables that go in this dish! Feel free to substitute or omit any of these.
@kellyscleankitchen

How to make corner beef and cabbage ☘️ #cornedbeefandcabbage #brisket #pastrami #stpatricksday

♬ La vie en rose (Cover Edith Piaf) – 田东昱
  • SERVINGS:  6
  • PREP TIME: 20 Mins
  • COOK TIME: 4 Hrs
  • TOTAL TIME: 4 Hr 20 Min

This is the perfect St. Patrick’s Day Meal!

Ingredients:

  • 3 lb corn beef brisket, in marinade with spices
  • 1/4 cup whole grain dijon mustard
  • 1/2 onion, julienned
  • 1 cup white wine
  • 2-3 cups beef broth
  • 1 lb yukon gold potatoes, quartered or cut into bite size pieces
  • 3 large carrots, cut into 1 inch rounds
  • 1/2 head of cabbage, core removed and cut into wedges

Preparation:

STEP 1.

Preheat the oven to 325°F.

STEP 2.

In a dutch oven, add the corned beef brisket and cover with dijon mustard. Add the onions, white wine, and beef stock. Make sure the liquid comes up halfway of the side of the brisket. Bring up to a simmer and top with a lid. Transfer to the oven and braise for 3 hours.

STEP 3.

Remove the pot from the oven and add the potatoes and carrots. Add the lid back to the pot and place in the oven and braise for 30 minutes.

STEP 4.

Remove the pot from the oven and add the cabbage. Place the lid back on the pot and transfer to the oven and braise for another 30 minutes.

STEP 5.

Remove the pot from the oven and test the brisket for fork tenderness. If it is tender it is done. If not, bake for another 30 minutes.

STEP 6.

Slice the brisket against the grain and serve with the vegetables. Enjoy!

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