1/10 Photos of N. Y. C. Corned Beef and Cabbage
Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!
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- 1 (2 -6 lb) corned beef brisket
- 1 teaspoon peppercorn
- 2 dried bay leaves
- 1 -3 head fresh cabbage
- 1 -12 medium red potatoes
- 1 (1 lb) bag fresh carrot
- fresh parsley (Dried won't do at all)
- real butter (margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
- 1 fresh garlic clove
- 1 medium fresh sweet onion
- yellow mustard (whatever floats your boat)
- irish soda bread (see my N .y. C. Irish Soda Bread recipe)
- Harp lager beer (optional)
- 1------------Selecting the corned beef brisket------------.
- 2Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
- 3Do not freeze.
- 4Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
- 5Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
- 6There will always be some gristle and it runs the length of the slab in the center.
- 7The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
- 8If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
- 9------------Selecting the Cabbage-------------------.
- 10The heavier and more solid it is, the better it is.
- 11Smell it to make sure it isn't too bitter.
- 12You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
- 13Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
- 14--------------Selecting the Potatoes----------------.
- 15Watch out for the red dyed ones.
- 16Pick out a bag of medium to small sized ones.
- 17The smaller the better.
- 18If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
- 19-------------Selecting the Carrots----------.
- 20Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
- 21Serving a bowl of carrots is a big no no on Saint Patrick's Day.
- 22Preparing and cooking the meal-----------------------.
- 23(It's going to take 3 hours with you there).
- 24Use a large Dutch oven or stock pot that will hold everything all at once.
- 25Place the brisket (best side up) in the bottom of the pot.
- 26There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
- 27Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
- 28Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
- 29Bring to a boil.
- 30Reduce heat, cover and simmer for 2 hours.
- 31During the 2 hours------------------------.
- 32Scrub and rinse the new red potatoes.
- 33Remove any eyes and bad spots.
- 34Leave as much of the peel as you can.
- 35Quarter them (halve or whole if tiny).
- 36Cover with water until ready for them.
- 37Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
- 38Peel one carrot and cut it into quarters. Set aside.
- 39Peel the onion and cut it into eighths. Set aside.
- 40Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
- 41I find that kitchen scissors do just fine.
- 42After the 2 hours----------------------.
- 43Add the potatoes on top of the brisket.
- 44Add water to cover everything.
- 45Bring to a boil.
- 46Reduce heat, cover and simmer for 10 minutes.
- 47Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
- 48Add water to cover everything.
- 49Bring to a boil.
- 50Reduce heat, cover and simmer for 20 minutes.
- 51Check the cabbage to see if it is tender.
- 52If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
- 53When done-----------------------.
- 54In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
- 55Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
- 56Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
- 57Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
- 58As I said, more is better.
- 59Slice the brisket cross grain.
- 60Let everyone help themselves, make it known that the carrot pieces are for garnish only.
- 61It also reminds Catholic Irishmen that the orange carrot piece is the color of Orangemen, the people they hate.
- 62If you wish to insult a Catholic Irishman, put a large full bowl of carrots on the table.
- 63If you love carrots, have them at another meal on another day.
- 64Hope there is leftovers for breakfast.
- 65See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.
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Nutritional Facts for N. Y. C. Corned Beef and Cabbage
Serving Size: 1 (234 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 293.3
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 5.2 g
- Cholesterol 74.0 mg
- Sodium 903.9 mg
- Total Carbohydrate 24.7 g
- Dietary Fiber 7.8 g
- Sugars 4.8 g
- Protein 16.7 g