Corn Beef, Cabbage, and Potatoes – Traditional Irish Meal
Yes, I know. I missed St. Patrick’s Day. It has come and gone, so you’re probably wondering why I’m even bothering to put up this post. Well, the fact of the matter is, I don’t just eat Irish food for St. Patrick’s Day. You can make it (and eat it) whenever you want. There are no rules saying you can only eat it on one day a year, or that you can only eat it during the month of March. No matter what month it is, this is great food. It’s also very simple to make. You don’t have to be a great cook to make this meal. It’s easy and doesn’t require a lot of prep work.
Make sure to buy a nice cut of corn beef from your local grocery store. I try to look for ones that are pretty lean without a lot of fat. Then buy a head of cabbage and about 1/2 – 1 lb of potatoes. It really depends on how much you want.
In a large pot, add corn beef and pour the spice packet on top. Cover the corn beef with water and bring to a boil on the stove over medium heat. Do NOT rinse off the corn beef before putting it into the pot. You want all the “slim” on it because this is where a lot of your flavor comes from. I have had people tell me for years that they don’t like corn beef because it has no flavor. When I ask them how they prepare it, they tell me they rinse it off before they cook it. Never rinse it off first. Just take it out of the packaging and put it directly into the pot with water and the spices provided. You don’t have to add anything else to it. Once water starts to boil, turn heat down to low and cover pot. Let corn beef simmer for 2 1/2 to 3 hours, depending on the lbs. You will know when it’s done when it is fork tender and fairly easy to cut.
When the corn beef is almost done cooking, you can start prepping the cabbage and potatoes. Cut up the cabbage into nice size pieces. This does not need to be chopped up, just roughly cut. Next, cut up the potatoes into chunks. You can leave the skin on or peel them, it’s really a matter of preference. I’ve done it both ways, and it always comes out good.
When the corn beef is done, remove it from the water and put it on a plate to let it rest. You don’t want to cut into it for at least 10-15 minutes. Add the cabbage and potatoes to the pot of water that the corn beef cooked in. This is going to give your cabbage and potatoes so much flavor by cooking it in the same water. Add a dash of salf and pepper to the water, turn up heat slightly, and cover. Let this simmer for 20-30 minutes. The cabbage and potatoes will be fork tender when done.
It’s that easy to have a delicious Irish meal of corn beef, cabbage, and potatoes. You don’t have to add any other seasoning to it. The corn beef will be cooked perfect, and the cabbage and potatoes will have great flavor. Trust me, it’s really that easy to make. 🙂