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12 Saint Patrick's Day recipes

Use this recipe list to find some Irish inspiration for Saint Patrick's Day.

Corned beef and cabbage

The Gourmand Mom
Boiled corned beef and cabbage produces a tender brisket without any fuss.

By Amy Deline, The Gourmand Mom

1 corned beef brisket

Carrots, peeled and chopped (or substitute baby carrots)

Red potatoes, chopped

1 head of cabbage, cut into wedges

Place the corned beef brisket in a large pot. Sprinkle with the packet of seasoning included with the brisket. Fill the pot with enough water to cover the brisket. Bring to a boil. Reduce heat, cover, and simmer for 3-4 hours, until fork tender. Add the cut potatoes and carrots to the pot during the last 20 minutes of cooking time and the cabbage during the last 15 minutes. Remove the corned beef from the water and cool for 10-15 minutes before cutting against the grain. Remove the cabbage, potatoes, and carrots to serve on the side.

Corned Beef Tip #1 - Remove excess exterior fat before slicing and serving for a more appetizing presentation.

Corned Beef Tip #2 – Your tender corned beef is likely to fall apart while you slice it. This works fine when served as a corned beef dinner, but if you’d prefer to thinly slice the brisket for sandwiches, allow the corned beef to cool in the refrigerator before slicing and reheating. Cooled corned beef slices easier than hot corned beef.

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Mark Sappenfield
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