Americans seem to flip flop between their belief that corned beef and cabbage is an actual Irish dish. It has certainly become the iconic dish to serve on St. Patrick’s day this side of the pond, and has been adulterated time and time again by overrun Irish bars serving “authentic Irish fare” to the drunk masses, paired with equally as blasphemous Black and Tans.
First, corned beef and cabbage is Irish, however it’s not associated with St. Patrick, or even served as a holiday meal at all. And second, it can be an absolutely wonderful dish when prepared correctly. Fun fact: “corned” beef is beef prepared in a brine, and refers to the texture of the meat.
My recipe was handed down to me from my Memere, to which I made very few changes. Serve hot with a side of colcannon, a strong stone ground mustard, and pint of Guinness.
- 4 lbs corned beef, seasoned
- 6 carrots, roughly chopped
- 2 onions, peeled and whole
- 1 head of cabbage, quartered
Place the beef in a dutch oven or large pot, cover with water, and boil, covered, for one hour. After one hour, top up the water to cover the beef and bring back to a boil for an additional hour. At the beginning of hour three, add the onions and carrots. After 20 minutes, add the cabbage, and boil cabbage for a total of three hours. Serve hot.