In my family, St. Patrick’s Day is synonymous with Irish soda bread and Corned Beef & Cabbage. Although corned beef and cabbage is likely an Irish-American tradition, this dish is a custom for many and each family makes it their own way. For years, I made corned beef and cabbage by boiling it and then making potatoes separately. Years ago, I discovered that I could make preparing this dish so much easier if I baked it instead.
Let me be clear: some pregnant women may stay away from a meal like this. However, if cooked properly (like this way!) and in moderation this meal can be enjoyed as part of a St. Patrick’s Day celebration. The corned beef is not overly salty and a few thin slices are not that high in sodium. The carrots, cabbage and onions (if using) provide flavor and fiber. Cooking the cabbage this way also helps it break down so it does not lead someone to feel too gassy. The beer (if using but it provides the most flavor) is only a small amount and all the alcohol disappears during the cooking process.
This meal takes less than 10 minutes to prep. Put it in the oven (or the slow cooker!) and forget it until meal time. This dish can be doubled to feed a crowd or leaves plenty of leftovers that can made into sandwiches, hash, side dishes or appetizers. “Erin go Bragh”
EASY CORNED BEEF & CABBAGE
1 3 or 4 pound corned beef brisket, preferably in brine with a spice packet
1 pound Yukon gold potatoes, cut into halves or quarters depending on size
1 one-pound bag baby carrots
1 small head cabbage, cored and cut into 8 wedges
1/2 cup Guinness beer or low sodium beef broth
2 tablespoons brown sugar
- Preheat oven to 350
- In a large Dutch oven, place potatoes, carrots, onions if using and cabbage in layers. Pour the beer or broth over the vegetables.
- Trim any excess fat off the meat. Rub the spice packet and the brown sugar over the meat and place on top of the vegetables.
- Cover and bake for 3 hours (may need to cook longer for larger pieces of meat). If using a slow cooker, follow the same steps but cook on low for 10 to 12 hours or High for 5 to 6
- Transfer the meat to a cutting board and allow to rest for 10 minutes. Slice against the grain and serve with the vegetables.
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