The Only Corned Beef and Cabbage Recipe You’ll Ever Need for St. Patrick’s Day

The big feast of St. Patrick’s Day is almost here, which means people across the world are about to celebrate the Irish culture by learning more about the country’s traditions and giving a try to its cuisine.

Corned beed and cabbage might be the most authentic Irish dish you’ll ever find, so no wonder many are looking it up trying to cook it at home. If you have a thought of joining the Irish people in celebration of their rich culture, this recipe may be just what you need.

Ingredients: 1-1,5 kg of corned beef, 1 packet of corned beef seasoning, 10 small red potatoes, 4 medium carrots (peeled and cut into 3-inch pieces), 1 small cabbage (cut into small wedges with the core removed), 1 medium yellow onion (cut into quarters).

Rinse the corned beef in cold water and place in a large Dutch oven or heavy-bottomed pot. Cover with water by 2,5 cm and add the corned beef spice mixture. Bring to a boil, then reduce heat to a simmer. Lid and cook for 2,5–3 hours (or until the meat is tender).

Add the potatoes and carrots, cover, and cook for 15 minutes (or until they are almost tender). Add the cabbage and onions, cover, and cook for another 15 minutes.

Remove the pot from the heat and let it rest for 15 minutes before serving.