By Len on December 15, 2001
Photo by Amy Duchesne
Photo by Amy Duchesne
"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!"
Serving Size: 1 (234 g)
Servings Per Recipe: 12
"I'm originally from New England, and, have a wee bit of Irish in me. My mother, who was German and English, fixed our corned beef and cabbage exactly the same way when she used store bought corned beef. However, the old English corned beef is soaked in brine. You can use any kind of beef, such as chuck, sirloin, or fresh brisket, not an expensive cut. Wash it in cold water, put in pot big enough so that it can be covered with cold water, add 1 box of un-iodized salt, cover, put in refrigerator for 3 days. Turn a couple times during three days. (72 hrs. is sufficient, but, a few more or less won't matter.) Meat will be grayish in color, but, this in no way affects the flavor. On cooking day, rinse off salt, put in pot and cover with fresh cold water. Bring to boil, then, lower heat to a simmer. No spices are added, just all the veggies incl. onions, taters, cabbage, turnip,and, maybe a parsnip or two, after the meat is fork tender. At this point, I remove the meat from pot, cover with foil, and put aside, then add the veggies. The only thing we ever drank with it was beer, and it's one of our very favorite dishes. Just one comment. I believe the person who wrote this meant "gristle", not grizzle. Grizzle happens to be my daughter-in-law's maiden name. We always had rye bread with it to soak up some of the pot liquor. I've made myself hungry, so must go and get something to eat."
"I am sure this is an excellent recipe. However I just want to comment that I was born in Dublin Ireland and we ate corn beef regularly."
"WONDERFUL!!!!! I did everything as is except I used the seasoning packet provided with the meat and used 1 bay leaf + the peppercorns. The mashed garlic and butter with the potatoes was out of this world. We pour the cooking juice over everything on the plate + a little S&P and it was great. I can't wait to have this dinner again!"
"I've made this recipe every St. Pat's day since 2008; it's wonderful. I use the leftovers to make your March 18th breakfast (#15844) too! Thanks so much for sharing this recipe-YUM!!!"
"I can't stop licking my fingers!!!!!! Thanks for the recipe and for taking the extra time advising the novice how to choose the ingredients. My firts but definitely not my last...... and I had leftovers for berakfast!!!! WHOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!"
"It was as good as anone could expect corned beef and cabbage to be, but I did throw the meat in a frying pan to brown it a little and make it look less... boiled. THanks for the leftovers tip!"
"I was a little disappointed in this recipe. I chose it because of all the reviews it got and was surprised when I tasted the broth after the 2 hours of simmering and before I added the other ingredients. I wanted the veggies to be infused with the flavor of the stock liquid and it tasted very bland ( granted I substituted the beer for chicken broth...but still.) So I improvised and added some brown sugar and lots of salt and some mustard. By the way, about the mustard, you mention it as part of the ingredients but the list of instructions does not mention what to do with it! The potatoes with butter, garlic and parsley turned out great but lacked salt. I loved this meal...but I gave it 3 stars because the meat, veggies and liquid tasted as good as they did because of the improvisations I made. Thanks to you though I was able to at least have the yummy potatoes and also make your Irish Soda Bread which turned out excellent."
"Yum! Not the first time I've made corned beef and cabbage, but it's the first time my DH said, "You can make this every week!" Simple but delicious!"
"Great !! Thats for taking the time to share with us."
"Excellent!! Followed instructions with no variations. It is true, fresh parsley is the only way to go. The potatoes were very good. Thanks to your Great Grandma & you for sharing this recipe. Seems like "Grandma's" always have great tasting food."
"Len, This recipe has is the best, hands down!! We throw a St. Patty's Day party every year and everyone LOVES this recipe. Each year I have to make more because everyone comes hungry!!! Thanks for sharing and thanks to your great grandmother, Delia O'Dowd, for putting it together in the first place."
"This is easier than it looks and so delish! The smell of this cooking draws neighbors to my house! This is now a family favorite, it's incredible! Thanks for sharing."
"Well, Len, Loved all the detail! ! did use dried parsley, but had recently dried it myself from a bunch of Italian parsley. Wondering if a trip to the grocery store for the fresh herb would have realllllly have made that much difference?? Loved it anyway."
"By far a superior corned beef and cabbage recipe. The garlic clove rubbed in the bowl makes this a seriously tasty dish."
"This was quite easy to make,even for someone who has neither eaten nor prepared corn beef and cabbage. (My husband is Irish.) I followed the recipe using the seasoning packet provided. Unfortunately, my two-year-old insisted upon eating the carrot."
"I certainly WILL serve a big bowl of carrots, because my family is American Scotch-Irish (Google it). In fact, I will wear my orange tie in honor of William of Orange (google it). I corn the brisket myself, and cook it separate in 2/3 water and 1/3 Irish lager (Guinness is too bitter) with a fresh batch of the spices used for the corning. Carrots and onions are added to the cooking liquid, but these are not to be served with the meal. They will be strained out and discarded later. The meat, cooked well ahead of the serving of the meal is removed, rinsed in cold water wrapped in parchment paper and chilled in the refrigerator. The cooking liquid is strained and refrigerated. All this is done one day before service. On day of service, skim the hardened fat off the cooking liquid, put in the potatoes and bring to a boil. Cook until the potatoes are tender, and remove them, reserving the liquid. Add the trimmed carrots, and boil until tender. remove them, again reserving the liquid. Slice the cold beef, which will now slice neatly instead of shredding as it would if you tried to slice it cold, and fan the slices into an oven-proof baking or casserole dish. Add a cup of cooking liquid, cover with foil and warm in a 300f oven. Melt butter in an oven proof saucepan and swirl the potatoes in it, cover it, and put it into the oven with the meat. Glaze the carrots in a saucepan with honey and butter over very low heat. Put the rest of the cooking liquid in a pressure cooker and bring to a rolling boil. Add wedges of cabbage, lid up, and bring to pressure. Cook only three minutes at pressure, then rapidly cool under cold water and remove the cabbage as soon as the lid can be removed. Serve everything. You did remember to make Irish Soda Bread, didn't you?"
"Great instructions, really helpful on how to buy the beef and cabbage. I wish I would have read it before I bought them! We had Boar's Head corned beef which was good and thick, but the cabbage was soooo bitter. Yuck. Hubby didn't notice, but I did and was really bummed as it is St. Paddy's day and I've been looking forward to it all day! Next time I'll heed your warnings about being certain to pick only the best, least bitter smelling cabbages. Btw, it is better the next day - the cabbage mellows a little. Thanks!"
"Great recipe! I made it for my husband on St Patrick's Day. He said it was the best he's had. He could have been lying but I'll take it anyway"
"This was my first attempt at corned beef. Tasted good, but I thought could have been a little better. The potatoes were very good, but I would try adding some garlic and maybe some mustard seeds to the pot next time to try to make the meat and cabbage a little more flavorful. DH really enjoyed the leftover meat for sandwiches though. Thanks for sharing."
"When I put this out on St. Patty's night, my family basically did a nosedive into their plates! Those potatoes were the single greatest hit of the evening. I know I shall have to make just those alone many more times to come! By-the-way, the whole meal was to die for as well! (We gave the carrot pieces to our dogs, who don't claim a particular religion. We felt that was safe!) Thanks so much for sharing. They may not eat Corned Beef and Cabbage in Ireland, but I do know we love it here in Jersey!"