St Patrick’s Day is a worldwide celebration of Irish culture and customs.  One of the most traditional foods eaten is corned beef and cabbage, also known as New England boiled dinner, which happens to be one of my favorites. I love to cook this meal not only on this day but throughout the year as well. The leftovers are great for sandwiches or soup. And of course everyone’s favorite breakfast the morning after St Patrick’s day, corned beef hash… Yum!

 

St Patrick’s Corned Beef and Cabbage

Serves 8

Ingredients

5 pound corned beef brisket with pickled seasoning

1 package regular sized carrots

1.5 pounds baby dutch yellow potatoes

1.5 pound baby red potatoes

1 large head of cabbage

I small bunch of parsley , chopped

1 small jar of deli mustard

1 teaspoon of salt

1/2 teaspoon of pepper

Directions

Preheat the oven to 350 degrees

1.  In a large dutch oven place the corned beef and sprinkle it with pickled seasoning.  Add water till the brisket is covered.

2. Cover and cook the brisket for, 5 hours (1 hour per pound).

3.  While this is cooking, cut the head of cabbage into 4 quarters.

4.  Peel the carrots and cut them in half.

5.  After the brisket has cooked for 4 hours add all the carrots,cabbage and potatoes and add water to cover the vegetables.  Continue to  cook for 1 hour longer.

6.  Remove from the oven, and place your brisket on a cutting board to rest for 15 minutes.  Remove vegetables from pot and let cool.

7.  Carefully slice the brisket against the grain, and place on a platter.  Slice the carrots and arrange all the vegetables around.

8.  Sprinkle the chopped parsley, salt and pepper on the potatoes and vegetables and serve with a side of mustard.

Happy St Patrick’s Day!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

by