With St. Patrick’s Day right around the corner we thought we’d post a video of a very simple and delicious Irish (ok, Americanized Irish) meal. This corned beef and cabbage recipe can be made in one pot and only has a prep time of about 20 minutes. Cook time is closer to 3 hours but after it’s going you can leave it at a simmer and walk away until it’s time to add the potatoes, carrots and cabbage during the last 25 minutes.
Here’s the recipe:
- 4 pound corned beef brisket (feel free to go bigger or smaller, we used a 4 lb. in the video)
- Seasoning – black peppercorns, garlic powder, bay leaves, pinch of salt and anything else you feel might add flavor)
- 1 small head of cabbage, cored and cut into wedges
- Potatoes – we put in about as many as we could. Start with 6 and add more if you want more and if you have room in your cast iron pot.
- Carrots – we used baby carrots because they’re simple and easy. If you’re using non-baby carrots maybe start with 4 peeled and sliced.
- The recipe we followed called for 2 tablespoons of butter and 1/4 cup of fresh chopped parsley. We didn’t use either but we’ll show you where they would have been added.
1. In a Dutch Oven, we used the Camp Chef 14″ Cast Iron pot (legless Dutch oven), place the corned beef and seasonings. Fill with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. After the 20 minutes reduce the heat to a simmer and cook for 2 to 3 hours. You’ll know when the meat is done when you can pull it apart with a dork or when you can insert a fork into the meat freely and easily.
2. Once the meat is done, add the other ingredients. At this point you can also add the butter and chopped parsley if you desire. Because the cabbage will cook faster we added the carrots and potatoes 10 minutes before the cabbage. Let simmer all together for another 15 minutes. Test the potatoes and carrots to ensure “done-ness.” Remove pot from heat.
3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes (we wrapped ours in tin foil). We left the vegetables in the pot. The hot cast iron pot will keep them nice and warm. Feel free to remove veggies to a separate bowl, just keep them warm. Be sure to slice the corned beef against the grain. This will make the meat much more tender. Serve meat on a platter with the potatoes, carrots, and cabbage arranged around the meat, spoon juices over meat and vegetables.