Best-Ever Corned Beef and Cabbage Recipe to Complete Your St. Patrick's Day Menu

Name: Best-Ever Corned Beef and Cabbage Recipe to Complete Your St. Patrick's Day Menu
Total time: 3 h 45 min
Yield: 8 serving(s)
Ingredients: 1 3-lb piece corned beef (with spice packet, if included); 1 12-oz bottle pale ale; 1 medium onion; 2 cloves garlic; 2 dried bay leaves; 2 tbsp. olive oil; 1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges; Chopped parsley, for serving

Best served with a glass of Guinness (or green beer!).

By Kate MerkerUpdated: Mar 14, 2022

1 Rating

Yields:

8 serving(s)

Total Time:

3 hrs 45 mins

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Before you dig into your St. Patrick's Day treats, fill up on this St. Paddy's meal. Corned beef and cabbage is as classic as it gets: When Irish immigrants first came to America, they relied on this dish. They chose corned beef — a type of salt-cured brisket — and cabbage because it was a cheap and nutritious way to feed their families. While corned beef wasn't necessarily common in Ireland, it was the closest alternative to bacon, which was expensive in America at the time.

Today, Americans eat this hearty meal on St. Patrick's Day to celebrate their Irish ancestors. Our updated version features seared green cabbage, which gets caramelized in the pan and makes for the ultimate accompaniment to tender braised corned beef. Opt for this elegant dish instead of stewing cabbage and root veggies, like potatoes and carrots, for hours, which risks losing the flavor of the vegetables. You could serve this corned beef and cabbage for a dinner party, and save the leftovers, if you have any, to turn them into an amazing hash for breakfast on March 18th.

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Ingredients

Corned Beef and Vegetables

1
3-lb piece corned beef (with spice packet, if included)
1
12-oz bottle pale ale
1
medium onion
2
cloves garlic
2
dried bay leaves
2 Tbsp.
olive oil
1
small head green cabbage (about 1 3/4 lb), cut into 8 wedges
Chopped parsley, for serving

Directions

1. Step 1Place corned beef in large pot. Add beer, onion, garlic, bay leaves, 1½ cups water, and contents of spice packet (if included) and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2½ to 3 hours.
2. Step 2Thirty minutes before corned beef is finished, heat oven to 425°F. Heat a large cast iron skillet on medium-high heat. Season cabbage with ½ teaspoon each salt and pepper. In batches, add 1 tablespoon oil and 4 pieces cabbage and cook until golden brown, 3 minutes per side; transfer to baking sheet and repeat.
3. Step 3Transfer beef to foil-lined baking sheet. Transfer beef and cabbage to oven and roast until cabbage is just tender and beef has browned, 12 to 15 minutes.
4. Step 4Transfer beef to cutting board and thinly slice. Serve with roasted cabbage and sprinkle with parsley, if using.