Corned Beef and Cabbage
Let Me Tell You About My Corned Beef and Cabbage Habit
You know how some dishes just smell like home? Corned beef and cabbage for me is that, right up there with mum’s Sunday roast and the slightly burnt toast I make when I’m rushing (I digress, but it’s true). My first attempt at corned beef and cabbage was a legendary mess—forgot the seasoning packet, nearly boiled the pot dry, and somehow the dog ended up with more than anyone else. But honestly, that’s half the fun; now every time I make it, I get a little better, and my family grins even when the cabbage gets a bit too soft. Anyway, just thinking about it makes me hungry. Let’s get stuck in.
Why You’ll Probably Fall for This Dish (I Did)
I make this when the weather’s sideways rain and my bones want something salty and warming—honestly, it’s the perfect excuse to have the oven on for ages. My family goes crazy for this because, well, it smells amazing and it means there’s crusty bread (my daughter insists on soda bread but I’ve been known to serve it with whatever’s in the bread bin). Sometimes I do the full shebang for St. Patrick’s Day, sometimes it’s just a random Tuesday—I mean, corned beef doesn’t judge. The one thing that used to wreck me was waiting for the beef to get tender; I tried to rush it once and… never again.
What You’ll Need (and What I Use When I Can’t Be Bothered)
- 1 (about 3-4 lb) corned beef brisket (I buy the one with the spice packet, but any will do—my gran swore by a certain local butcher, but the supermarket version works fine in a pinch)
- 1 small head green cabbage, cut into wedges (or pre-shredded—no judgment; I do this if the knife’s dull)
- 6-8 small potatoes, halved (red or yukon gold, but sometimes I just use whatever’s left in the bag)
- 4 large carrots, peeled and cut into big chunks (or a handful of baby carrots if I’m feeling lazy)
- 1-2 onions, peeled and quartered (yellow is classic, but I’ve snuck in red onion before and nobody complained)
- 4-6 cups water (just enough to mostly cover the beef)
- 2-3 bay leaves (optional, yes, but makes it smell like someone’s really cooking, you know?)
- 10-12 peppercorns (Or just a grind or two of black pepper—I’ve done both)
- 1 tbsp wholegrain mustard (totally optional, but I like a bit on the side)
How I Actually Make It (with a Few Side Notes)
- Grab a big pot (my Dutch oven is my go-to, but any large pot works). Rinse the corned beef brisket—this gets off the salty brine, but sometimes I skip this step if I’m feeling reckless.
- Pop the brisket in the pot. Sprinkle over the seasoning packet (if yours came with one). Add the bay leaves, peppercorns, and onions. Pour in enough water to mostly cover everything. Bring it up to a gentle simmer—no wild boiling, or it’ll get tough.
- Cover the pot, leave it on a gentle simmer for about 2.5 to 3 hours. I usually check it after about 2 hours. This is when I wander off, forget what I was doing, then come back to sneak a taste (and maybe a little more salt).
- Once the beef is fork-tender (it should pull apart if you poke it with a fork), toss in your potatoes and carrots. Let everything cook for another 20-30 minutes (the carrots should still have a bit of bite, but up to you—my lot likes them mushy).
- Add the cabbage wedges, nestling them in around the beef. Simmer another 15 minutes, or until cabbage is as soft as you like. (Don’t worry if it looks a bit crowded; the cabbage wilts down.)
- Take out the beef, let it rest for about 10 minutes. Slice against the grain (makes it less chewy—my one hard-won tip). Serve surrounded by the vegetables, spoon a bit of the broth over everything. Honestly, that’s the good stuff!
A Few Notes From Repeated Kitchen Experiments
- If you oversalt (I’ve done this more times than I’d like to admit), just toss in an extra potato or two. They soak up a bit of the saltiness.
- Actually, I find it works better if I cut the cabbage into wedges instead of shreds—they hold up and look nicer on the plate, but do whatever makes you happy.
- Sometimes I forget to skim off the foam that forms on top while the beef simmers. Does it matter? Eh, maybe, but nobody’s died yet.
Experiments I’ve Tried (And a Dud)
- Added a splash of Guinness once—quite nice, gave a bit of depth. Might try again.
- Tried sweet potatoes instead of regular potatoes. Not bad, but the sweetness threw me off a bit. Maybe you’ll like it?
- Once tried to slow-cook it all in a pressure cooker. Let’s just say: too mushy, not my finest hour. Lesson learned.
Equipment You Need (And Workarounds)
- Big pot or Dutch oven—if you don’t have one, a slow cooker works, but you’ll want to reduce the liquid at the end for flavor.
- Sharp knife for slicing—though, in a pinch, I’ve used a bread knife. Wonky slices, still tasty.
- A ladle or big spoon for serving. Or just use a mug if that’s what’s clean (been there myself).
Storing Leftovers (If You Have Any… Ha!)
Store any leftovers in a container in the fridge—should be good for 2-3 days, though honestly, it never lasts that long at mine. I think it actually tastes better the next day, especially if you fry up the veggies and beef for breakfast (try it with a fried egg on top—magic).
How We Eat It in My House (Your Mileage May Vary)
I always serve it family style—big platter in the middle, everyone takes what they want. My partner insists on lashings of mustard, while I prefer a wedge of buttered bread to mop up the broth. If there’s any parsley around, I’ll chop some for color (rare, but looks fancy). Sometimes, if I’m really lucky, there’s a pint of beer to go with it. Or a cup of strong tea if it’s a weekday (or both, I won’t judge!).
What I’ve Learned the Hard Way (So You Don’t Have To)
- Don’t rush the beef—low and slow is the way. I once tried cranking up the heat to finish faster. Ended up with a shoe-leather brisket. Never again.
- Let the beef rest before slicing—otherwise, the juices run out everywhere and it’s a bit sad.
- Try not to overcrowd the pot at the veggie stage. Or, if you do (like I always seem to), just squish everything in and pretend it’s rustic.
Questions Folks Have Actually Asked Me (And My Real Answers)
- Can I use pre-cooked corned beef? You could, but it won’t have the same depth of flavor. It’s fine if you’re in a pinch though.
- Do I have to use cabbage? Nah, but then it’s just corned beef and veggies, which is still great. Honestly, do what you like.
- What if I don’t have the spice packet? Just throw in some peppercorns, a bay leaf, and a pinch of mustard seeds if you have them. Or skip it—I’ve done both.
- Can I freeze leftovers? Yep, but the cabbage gets a bit weird when defrosted. Still edible, just a bit limp (not a deal breaker in my book).
- What’s a good mustard to serve with it? I like wholegrain, but Dijon or even that yellow stuff will do, honestly!
Oh, and if you want to see how an actual Irish mum does it, this recipe from Bord Bia is spot on (though I do my own thing, naturally). Or for a fun twist, check out Serious Eats’ guide if you want to corn your own beef—I’ve never managed that but maybe one day, eh?
Anyway, that’s my take on corned beef and cabbage—rambling, a bit messy, but always satisfying. Let me know how it goes, or if you have a family secret I should try!
