Alright folks, listen up! It’s that time of year again – time to celebrate St. Patrick’s Day with a classic dish that is sure to satisfy your taste buds: Corned Beef and Cabbage! And let me tell you, this is not your average boiled dinner. We’re talking tender, juicy corned beef accompanied by savory cabbage and potatoes smothered in a light gravy that is simply delectable.
Let’s get down to business, shall we? First up, we have a recipe that we found on Pinterest, which is always a great source for various recipes and ideas. The title of this recipe speaks for itself: Corned Beef and Cabbage. It’s a classic recipe that is sure to become a household favorite.
To start things off, we’re going to need some ingredients. Here’s a list of what you’ll need for this recipe:
-1 (4-5 lbs) corned beef brisket
-1 head of cabbage, cut into wedges
-6-8 small potatoes, peeled and halved
-2 onions, quartered
-4-5 cloves of garlic, minced
-1 tablespoon of whole black peppercorns
-2 bay leaves
-1 teaspoon of dried thyme
-4 cups of water
Now that we’ve got our ingredients, let’s get down to the nitty-gritty of creating this dish. It’s going to take a bit of time, but trust us, it’s well worth the effort!
Preheat your oven to 300 degrees F. Take your brisket and trim off any excess fat. Then, place it in a large Dutch oven or oven-safe pot, fat-side up. Add in your cabbage wedges, potatoes, onions, garlic, peppercorns, bay leaves, and thyme. Pour in the water so that everything is covered.
Cover the pot with a lid and transfer it to the oven. Let it cook for about 4-5 hours, or until the meat is tender and easily pulls apart with a fork. Once it’s done, remove the pot from the oven and transfer the meat to a separate dish. Cover it with foil to keep it warm.
Now, for the gravy. Strain the vegetables and spices from the cooking liquid, and place the liquid back into the pot. Turn up the heat to high and let it reduce by half. The result should be a thin gravy that is packed with flavor.
To assemble the dish, take your cabbage and potatoes and arrange them around the meat. Pour the gravy over the top and dig in!
We also found another recipe that we think you’ll love. This one’s called Easy Corned Beef & Cabbage, and we found it on FittyFoodlicious. This one is a bit different from the previous recipe, but it’s still hearty and delicious.
Here are the ingredients you’ll need:
-1 (4-5 lbs) corned beef brisket
-1 head of cabbage, chopped
-1 white onion, chopped
-4 cloves of garlic, minced
-6-8 small potatoes, chopped
-4 cups of water
-1 teaspoon of caraway seeds
-1 teaspoon of mustard seeds
-1 teaspoon of paprika
-1 teaspoon of dried thyme
-salt and pepper to taste
Let’s get to cooking! In a large pot, combine your corned beef brisket, chopped cabbage, onion, garlic, potatoes, caraway seeds, mustard seeds, paprika, thyme, salt, and pepper. Pour in the water and bring everything to a boil.
Once it’s boiling, reduce the heat to low and let it simmer for about 2-3 hours, or until the meat is tender. Once it’s done, remove the meat from the pot and let it rest for about 10 minutes before slicing it.
To serve, place your sliced meat on a platter and arrange the cabbage and potatoes around it. Drizzle any remaining liquid over the top and enjoy!
We hope you enjoy these two recipes for Corned Beef and Cabbage as much as we do! They’re both hearty, flavorful, and perfect for a festive St. Patrick’s Day meal. So get cooking, and don’t forget to pair it with a pint of Guinness!
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