In many Irish American households in the United States, Saint Patrick's Day is celebrated on March 17 with a family gathering and a corned beef and cabbage dinner.
- Place the beef into a Dutch oven or sauce pan and fill two-thirds full with water. Pierce the onion with the cloves, leaving them in the onion, add this and the bay leaves and peppercorn to the brisket.
- Place the Dutch oven on the stove on medium-high heat and bring the water to a boil. Turn the heat down to low and cover. Simmer the corned beef for 2-2½ hours. Meat should be tender.
- 20-30 minutes before the beef would be done, remove some of stock, about 2 cups. Cook cabbage in the brisket stock until tender.
- Serve with a mustard or horseradish sauce.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
This meal can be prepared in a crock pot.
Corned beef can be left to stand all day but must be kept in the naturally humid environment of the Dutch oven.
Boil or steam some potatoes to serve on the side.
What is corned beef?
Corned beef was made by rubbing it with coarse "corns" of salt – grains of salt were called corns in Old English - as a way to preserve meat and prevent it from spoiling before electricity and refrigerators came into play. Nowadays corned beef is prepared by pickling the meat in brine and salt is only necessary to give the beef its unique flavor.
What wine should you serve with corned beef and cabbage?
Being a dish with such an Irish influence, beer, not wine, should be the first choice of drink to accompany it.
If it has to be wine, the standard recommendation for beef dishes is a big ripe red wine with plenty of body. Try a full bodied Californian, an Australian Shiraz or Merlot, or, of course, Burgundy. Although, blood pulls, asked about red wine, my favorite would be a Spanish Ribera del Duero, which I am sure would hold its own very well.