Picture of Rob Allison

picture of how to plate a St. Patrick's Day corned beef and cabbage dinner.


Let the corned beef (about 3 lb.) come to room temp., put it in a large stock pot with the juices in the bag, cover with water by about 2 inches and bring it to the boil. Reduce to a hard simmer, add the spice pack that came with it and cook about 2-2 1/2 hours (you want to check for a temperature of about 140° so it doesn't taste dry). Remove to rest. Add a small handful of garlic cloves, halved "B" size red potatoes and chunks of carrot. Simmer for 5 -10 minutes (I will explain the time difference in a minute). Quarter a small head of cabbage and remove the stalk at the bottom. Add to the pot and simmer for 20-35 minutes. The wide time frame is because I like my veggies al dente and not mushy. However, I know some folks like them shall I say "softer"? Plate as the picture above shows and lightly salt and heavily pepper everything. Top the beef and potatoes with your favorite horseradish sauce and serve with a Black & Tans. Note: while the beef is cooking, have another pot of water boiling so you can add boiling water to the stock pot before you add the vegetables...because they need enough water to swim in!

Corned Beef And Cabbage recipe is published in our April, 2014 Menu Minder, Issue #366.