Print: Chef John's Corned Beef and Cabbage

It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

Prep

16 min

Cook

111 min

Servings

Difficulty

Hard

Ingredients

1 , 4 pound
3 quartss water
1 onion , quartered
3 carrots , cut into large chunks
3 stalks celery , cut into 2-inch pieces
1 teaspoon salt
2 pounds red potatoes , halved
1 small head cabbage , cut into eighths

Instructions

1 Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
2 Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
3 Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
4 Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Nutrition per serving

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