I hope I’m not the only one who thought corned beef and cabbage came from Ireland. Or at least somewhere across the pond.
I wanted to be sure of the fact before I said so here and looked like a big dummy. So I went in search of the origin. According to the History Channel, “Corned beef and cabbage is as Irish as spaghetti and meatballs.” HA!
You can read more about it here, but to sum it up, corned beef and cabbage is an American creation.
However it came to be, I’m just glad it did because I love it!
I've seen this cooked in the oven and even in a crock pot but I just make it like my mama made it. In a pot. On the stove.
And then serve it with some crusty bread, good mustard and dark beer.
Also? I've never ever never seen it made without potatoes so I guess we should call it corned beef and cabbage AND potatoes but I think everyone knows the potatoes are implied :)
Corned Beef & Cabbage
1 3-lb. corned beef brisket
1 bay leaf (optional)
1 teaspoon whole peppercorns (also optional)
Salt (1/2 teaspoon per every 2 cups water used)
2 pounds small potatoes, unpeeled
1 head of cabbage
Place corned beef, fat side up, in a large pot or Dutch oven. Add enough water to the pot to just cover the brisket. Add seasoning packet from corned beef, bay leaf, peppercorns and salt to the water. Cover and heat over medium heat until simmering. Do not let water come to a full boil! Simmer over low to medium-low heat for 2 hours. Add 30 minutes to this cooking time for every additional pound if cooking a larger brisket.
Add potatoes to stock, cover and continue simmering over low to medium-low heat for 30 minutes.
Wash cabbage and remove any damaged outer leaves. Cut cabbage into 8-10 wedges. Season wedges with salt and pepper and arrange on top of the brisket and potatoes. If your pot is big enough that the cabbage will be submerged in the stock, don’t season the cabbage with salt and pepper as the stock is plenty flavorful. Cover and continue simmering over low to medium-low heat for 30-40 minutes or until cabbage is tender. If the lid doesn't fit after you add the cabbage just cover your pot tightly with aluminum foil.
Remove cabbage, potatoes and brisket from pot, cover with foil and let rest 10-15 minutes before serving. Cut brisket against the grain into thin slices to serve.
You can absolutely add carrots and onions to this. Add them when you add the potatoes. I think that’s what they called an Irish Boiled Dinner. Again with the Irish thing!