Corned Beef and Cabbage Dinner is a super flavorful meal that is made on St. Patrick’s Day, or any time you want a different kind of beef roast. The corned beef brisket cooks up very tender, and the vegetables are so tasty.
Corned Beef and Cabbage Dinner
Early in March every year, the grocery store meat departments fill up with packages of corned beef brisket. I love that time of year because that’s when I stock up on briskets!
Growing up we didn’t eat corned beef and cabbage on St. Paddy’s Day. We ate it once in a blue moon. It just wasn’t common in our home. It is now, though!
Should You Use a Flat Cut or a Point Cut (Tip)?
The flat cut brisket is the most common found in grocery stores. Having said that, last year my local Safeway had plenty of both flat cut and point cut corned beef briskets.
So what’s the difference? Mostly the shape and the marbling.
- The flat cut is a bit leaner, with less marbling, though usually still has a good fat cap (layer of fat on one side). Flat cuts are yield a nice uniform cut.
- Point cuts have more marbling and fat, so a bit more flavor. They are shaped more triangular, so the slices will be more uneven.
Which Potatoes Work Best in Corned Beef and Cabbage?
I like to use red potatoes. They have good flavor and hold up well to the boiling.
I would say to just use what you have. Cut the average sized potato into fourths for a nice result. If your potatoes are small, leave them whole or just cut in half.
This Corned Beef and Cabbage Dinner is a very simple recipe to make. Here’s the rundown:
- Put the brisket in the pot and cover with one dark beer and some water.
- Add brisket. Cook until tender.
- Take the brisket out and cover it.
- Add potatoes & carrots. Cook 10 minutes.
- Add cabbage and cook until tender.
- Serve the corned beef sliced with some veggies and broth.
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Corned Beef and Cabbage Dinner
- Corned Beef Brisket
- 12 oz Dark Beer* stout
- 2 Bay Leaves
- 4 cloves Garlic minced
- 4 Carrots cut in thirds
- 5 Potatoes quartered
- 2 med Onions
- 1 med head Cabbage cut in sixths
- In a 6 or 8 quart Dutch oven, add the corned beef brisket, fat side up, and the spice packet** that comes with it, the bay leaves, and garlic.
- Pour in the beer, then enough cold water to just cover the brisket. Bring to a boil, then reduce to a low simmer. Cover and let cook for 3-4 hours, or until tender when pierced with a fork.
- Remove brisket to a dish and cover with foil. Set aside.
- Add the onions, carrots, and potatoes. Bring to boil, reduce heat and cook for 10 minutes.
- Add the cabbage and cook for additional 20 minutes.
- Remove and discard the bay leaves.
- Slice the brisket across the grain and serve with some of the vegetables and broth.
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