Corned beef has really nothing to do with corn. It’s beef that is salt cured, historically with “corns” of salt. While salted beef and green cabbage both have roots in traditional Irish cooking, the making of Corned Beef and Cabbage is primarily an Irish-American tradition for St. Patrick’s Day. But whether or not you’re Irish and whether or not you’re celebrating, this is a simple and delicious dish any time of year.
3–4 lb corned beef brisket with spice pack*
1 onion, cut into wedges
1 c. apple juice
10 c. of water (to cover)
1 lb small, red potatoes, unpeeled, cut in half
½ lb baby carrots
1 head of cabbage, cut into wedges
- Place brisket, spices, and onion into a Dutch oven or large pot. Add apple juice and just enough water to cover meat. Bring to a boil, then cover and simmer for 2 to 2 ½ hours until meat is tender.
- Add potatoes and carrots and simmer for 15 minutes
- Add cabbage and simmer for 10 minutes.
- To serve, slice brisket across the grain with vegetables and horseradish on the side.
*NOTE: If brisket doesn’t come with a spice pack, you can make your own. Use a few teaspoons of pickling spice, or combine 1 tsp. of coriander seed, 1 tsp. of peppercorns, a few whole cloves of allspice, and 1 bay leaf.