My recipe for Corned Beef and Cabbage is so easy. Once you look over how easy it is, I believe you won’t have to go out; instead, you’ll be able to enjoy this traditional St. Patrick’s Day dish at home.

Making this dish for St. Patrick’s Day fills my house with the smells and memories of growing up and knowing Spring was just around the corner.

I start this dish with a flat cut of brisket. Because it’s just Steve and me, I’m using a piece that’s around 2 1/4 pounds. Let’s get started!

The mixture of chicken and beef broth makes for the perfect balance of flavors.

For the seasoning, I’m using a pickling spice. This spice blend is readily available now in the “spice section” at your local grocery store.

An hour into cooking the corned beef,  I start working on the cabbage, carrots, and potatoes.

Prep Time: 20 minutes
Cooking Time: 2 1/2 to 3 hours
Total Time: 3 hours 20 minutes
Yields: 2 to 4 servings
Equipment: 1 (6-quart) Dutch oven, 1 (6-quart) stockpot, large mixing bowl, chef’s knife, cutting board

Ingredients:
2 1/4 pound flat-cut brisket, room temperature
1 tablespoon of pickling spice
2 small heads of green cabbage, core removed and quartered
7 medium-sized Yukon gold potatoes, peeled and quartered
5 medium-sized carrots, peeled and sliced 2 inches thick
1 quart of beef broth, low-sodium (for the brisket)
3 quarts of chicken broth, organic and unsalted (1 for the meat, 2 for the vegetables)
2 cups of hot water
3 tablespoons of kosher salt (2 tablespoons for the potatoes)
1 teaspoon of black pepper, freshly-ground
Garnishes:
1/4 cup of Italian flat-leaf parsley, finely chopped, and divided among each serving
4 tablespoons of yellow or spicy mustard, per plate, optional (served on the sidee)

Instructions:
Place the room-temperature brisket in the bottom of a large Dutch oven. Next, add the pickling spice and the mixture of unsalted chicken and beef broth. The meat should be submerged. Turn the heat to high, bring to a boil, then reduce the heat to medium and simmer.

Place the lid on the Dutch oven and continue to cook over medium heat for 2 1/2 to 3 hours. After 2 1/2 hours, check the corned beef to see if it is ready. If not, continue cooking for another 1/2 hour. You want the meat to be tender, but still hold its integrity so that when sliced, the corned beef doesn’t break into tiny shreds.

An hour into cooking the corned beef, prep your vegetables. Peel and slice the carrots, 2 inches thick. Peel and quarter the potatoes.

Transfer the quartered potatoes to a large stockpot and cover with cold water. On medium-high heat, bring the potatoes up to a boil. Add 2 tablespoons of kosher salt. Continue to boil for 5 minutes before turning off the heat. Pour them into a colander to drain well, then transfer to a large mixing bowl.

In the meantime, cut the cabbage into quarters. Using the same large stockpot, add the quartered cabbage pieces. Pour 2 quarts of unsalted chicken broth into the pot. On medium-high heat, bring the cabbage up to a boil, reduce the heat to medium, and simmer uncovered for 20 minutes.

Still, on medium heat, add the parboiled potatoes to the pot. Add the kosher salt and fresh-ground black pepper, and continue cooking the cabbage and potatoes together for another 20 minutes.

At this point, the liquid will have slightly evaporated. To ensure there is enough liquid in the pot, add 2 cups of very hot water before adding the sliced carrots.

Continue cooking the cabbage, carrots, and potatoes together for another 20 minutes, then turn off the heat and place a lid on, allowing the carrots to become fork-tender.

Remove the corned beef from the pot (brush off any pickling spice that is clinging to the meat). Transfer the corned beef to a plate. Cover with foil and allow to rest for 15 minutes before slicing.

Place a few slices of corned beef and a good helping of the vegetables on a serving plate. Ladle the broth from the vegetables over the Corned Beef and Cabbage. Finish with a garnish of Italian flat-leaf parsley. Serve with a side of yellow or spicy mustard. Serve hot.

There you have it, my Corned Beef and Cabbage.

Notes:
1) Check that the cabbage, carrots, and potatoes are still hot before plating. Reheat if needed.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/