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Corned Beef and Cabbage

Image Credit:
Elena Veselova/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6-8
Category
Meat
Course
Main Dish
Occasions
St. Patricks Day
Preparation Method
Boil
Simmer
Sources
Favorite New England Recipes

Corned Beef and Cabbage, a classic Irish-American dish, is a hearty and flavorful meal that often takes center stage on St. Patrick’s Day. Slow-cooked corned beef, brimming with savory spices, pairs perfectly with tender cabbage, carrots, and potatoes. 

The dish’s roots trace back to Irish immigrants, making it a symbol of cultural celebration. The salted beef, “corned” for preservation, yields a robust taste. Whether served as a festive holiday feast or a comforting family dinner, Corned Beef and Cabbage brings people together with its rich history and satisfying blend of textures and tastes.

Be sure to rinse the meat well in boiling water first to remove excess salt.

Find more of our favorite St. Patrick’s Day Recipes.

Ingredients
4 pounds corned beef
cold water
1 sprig thyme, several sprigs parsley bound together
1 onion stuck with 6 whole cloves
pepper
2 onions
1 whole carrot
1 large cabbage
butter

Instructions

  1. Tie the beef neatly, put it into a large pot and cover it with cold water. No salt is needed. Add the other ingredients except the cabbage and bring very slowly to a boil with the lid off the pot so that you can see what is happening. Simmer very gently for 3 hours, skimming as necessary.
  2. Remove the thyme, parsley, and cloved onion. Now add the cabbage, which has been cut into 8 pieces, and simmer for a further 15 minutes. Remove the meat and cut the string.
  3. Place on a hot platter and surround with the drained cabbage. Dot with butter. Serve with horseradish or mustard sauce.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Carol Beare</span> Tue, 03/26/2019 - 10:59
No, not cloves of garlic but the clove spice (like the ones used when scoring a ham for baking)..
<span>Floyd</span> Fri, 03/01/2019 - 15:05
I believe the author meant Pepper Corns.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 03/15/2018 - 15:31

Hi, Roy. The onion should be stuck with 6 whole cloves, not garlic cloves. They are found in the spice aisle at the supermarket.