Corned Beef & Cabbage is a classic St. Patrick’s Day dish, and this recipe, which features a Southern twist, is an easy one to make. That should free up your time and brainpower for enjoying the rest of your festivities.
Does easy, delicious, and festive sound like a winning combination for you? Then, let’s not wait any longer! Here are the ingredients you’ll need to get started:
- 1 4-pound corned beef brisket
- 3 cloves garlic
- 2 bay leaves
- 1/2 teaspoon bottled hot pepper sauce
- 4 slices bacon
- 1 head green cabbage
- 4 (1 ½-pounds) potatoes
- Mustard, for serving
Now, let’s get cooking!
Rinse the corned beef under cold running water and then place it in a large pot or Dutch oven. Add the garlic, bay leaves, hot sauce, and enough water to cover the brisket. Bring it to a boil, then reduce the heat, cover, and simmer about 4 hours or until the beef is tender.
Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain the bacon, retaining the fat in the skillet. Add the cabbage wedges and potatoes in batches; cook over medium-high heat until brown but not tender.
When the beef is very tender, transfer it to a warm serving platter and cover it with aluminum foil, retaining the cooking liquid. Add the potatoes to the simmering liquid, and cover and simmer them for about 15 minutes or until they begin to soften. Add the cabbage, letting it simmer for about 15 minutes more or until potatoes are easily pierced with a fork. Next, discard the bay leaves.
Using tongs or a slotted spoon, transfer the vegetables to the serving platter and crumble the bacon over it all. Now, you can serve it up with some delicious mustard.
Your friends and family are sure to love it so much, they won’t be sure whether they should kiss the cook or kiss the Irish!
