Irish Style Corned Beef and Cabbage
For an authentic taste of the Emerald Isle, reach for this Irish Style Corned Beef and Cabbage. It's healthier than typical corned beef recipes, but still one of the tastiest Irish recipes.
Notes
To serve 12, use a 14 to 20 quart pan.
Preparation Time20 min
Cooking Time3 hr 20 min
Ingredients
- 1 3/4 pound onions
- 2 1/2 pounds carrots
- 6 pounds extra lean corned beef brisket or round, unspiced
- 1 cup malt vinegar
- 6 ounces Guinness Irish stout
- 1 tablespoon mustard seed
- 1 tablespoon whole corainder
- 1/2 tablespoon whole black peppercorns
- 1/2 tablespoon dill weed
- 1/2 tablespoon whole allspice
- 2 bay leaves
- 3 pounds cabbage, rinsed
- 2 1/2 pounds small red potatoes
- 1/2 cup coarse grain mustard
- 1/2 cup Dijon mustard
Instructions
- Coarse chop enough onions and carrots to make one cup each.
- In pan, place. onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice, and the two bay leaves.
- Add water, enough to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, about 2 1/2 to 3 hours.
- Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through. cores, then into wedges.
- Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.
- With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and. discard fat, slice meat across the grain and place on warm platters.
- Serve meat and vegetables with coarse-grain and dijon mustards.
