On St. Patrick’s Day, there’s no dish quite as iconic as a hearty serving of corned beef. This traditional Irish-American dish, gently braised with spices and vegetables, symbolizes the festive Irish spirit of the occasion. Served alongside steaming cabbage, carrots, and creamy new potatoes or boxty, each bite of succulent corned beef evokes the rich culinary heritage of Ireland.
INGREDIENTS:
5 pounds corned beef brisket
5 garlic cloves, crushed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
1 teaspoon whole allspice
1 teaspoon whole mustard seed
2 large onions, thinly sliced
12 ounces Irish stout
1 cup beef stock and/or water
3 carrots, peeled and cut into large chunks
1 medium head green cabbage, cut into thick wedges, core removed
METHOD:
Preheat the oven to 325°F.
Rinse the corned beef brisket and put it into a very large Dutch oven or stock pot that will fit in the oven.
Place the garlic, peppercorns, thyme, bay leaves, allspice, and mustard seed in a square of cheesecloth and tie into a bouquet garni. Add to the pot with the brisket.
Cover brisket with sliced onions. Add the stout, beef stock, and/or enough water to cover the brisket by 1 inch. Bring to a boil, then remove the pot from heat and place it in the oven. Bake for about 4 hours, covered, stirring, and basting meat occasionally.
Add the carrots to the brisket and cook for 30 minutes more.
Add the cabbage wedges to the pot and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate. Check the corned beef — it should be very tender.
Remove brisket to a cutting board and slice. Place on a serving platter with carrots and cabbage piled onto the platter. Spoon some of the meat juices poured over the sliced meat.
MORE RECIPES: Favorite Irish Recipes
