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At our house, we always look forward to St. Patrick’s Day. We’re not Irish, but we certainly enjoy the traditional meal of corned beef and cabbage. Too bad St. Patrick’s Day only comes once a year.
I was grocery shopping a few days ago, though, when I saw packages of corned beef with a sale price; the after St. Patrick’s Day markdown sale, I guess. The price was certainly right, so I bought a package. As I type this, I can smell it cooking and, boy oh boy, does it smell good!
If you haven’t tried this flavorful dish, check the stores now and see if your grocer’s meat case still has packages of corned beef. Maybe you’ll find a markdown sale, too.
Here's the simple recipe:
St. Patrick’s Corned Beef and Cabbage
one package corned beef with seasoning packet
cabbage, cut in wedges
carrots (I like to use baby carrots)
Remove the meat from the package; rinse. Place it in a dutch oven and cover with water. Add the contents of the seasoning packet. Bring to a boil; reduce to simmer. Cook, covered, for about 2 ½ hours or until tender. Add washed and quartered potatoes and the carrots to the pot. Simmer, covered, about 15 minutes or until almost done. Add the cabbage wedges to the pan; cover. Simmer another 5 to 10 minutes until cabbage is crisp-tender. Remove corned beef to a platter and slice across the grain. Serve with the vegetables.
Originally published April 19, 2007. Updated and re-published February 10, 2016.