Corned Beef and Cabbage

I know that the Irish don't actually eat corned beef for St. Patrick's Day, but we do. I actually have a great Irish stew recipe that we like to eat on or around the feast of St. Agnes each year because it uses lamb meat. I'll have to share it one of these days.

Corned Beef and Cabbage Recipe

1 Corned Beef
2 onions, each studded with three whole cloves
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley
1 green cabbage, cored and cut into 6 wedges
3 russet potatoes, peeled and quartered
6 small leeks (white part and 2 inches green)
6 carrots peeled and cut into 2 ½ inch lengths
salt and freshly ground black pepper to taste
4 tbsp. chopped fresh Italian parsley

1. Place the corned beef (do not rinse) in an extra-large pot or soup kettle. Add the onions, halved carrots, celery and parsley sprigs. Cover with cold water and bring to a boil. Then reduce the heat, cover and simmer for about 3 hours, turning beef over in the broth every 30 minutes. When the meat is very tender, remove from the kettle and keep warm.
2. Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper and 2 tbsp. of the chopped parley. Bring to a boil; reduce the heat, cover, and simmer until the vegetables are tender, about 30 minutes.
3. Arrange the beef on a warmed serving platter and surround with the cooked vegetables. Ladle broth over the beef and vegetables, and sprinkle with the remaining chopped parsley.

Serves 6, with leftovers. We usually have guests on St. Patrick’s Day. I simply buy the largest corned beef available and increase all vegetables, based on the number of people who will be sharing our meal. Family and friends have always enjoyed this meal.

Happy St. Patrick's Day!