Corned Beef and Cabbage ~ By Marna Hogan

Homemade Corned Beef And Cabbage

Prepare for a festive St. Patrick’s Day celebration, March 17th, and don’t forget to wear some green to bring you the luck of the Irish!


Purchase corned beef brisket commercially prepared and available at your local markets, or if you are really lucky, there may be freshly-made briskets available at local butcher shops.  The brisket has a little more fat which adds tenderness and moistness to the cooked dish, but you can also use the other cuts available which have less fat.  However, for a meal that we do not eat every day, try the brisket.  Place the meat in a large heavy kettle submerged in water or stock with no salt.  Be sure to scrape and add any of the seasoning ingredients that came with the meat package or were adhered to the meat.  Bring to a boil and scrape off any froth that comes to the top.  Turn heat low, just to a slow simmer, or place pot on your wood stove if you have one.  You can also put the meat into a crock pot slow cooker.  The meat is done when fork tender…2-1/2  to 3-1/2 hours, depending on the size of the meat (much longer in a crock pot).


Use cabbage, or course, cut in quarters, and a colorful medley of carrots, peeled and cut in half, red skin potatoes left whole, pearl onions whole, or sweet onions cut in quarters, turnips and parsnips for variety.  These make a balance of color and shape.  Remove meat from pot and strain the stock.  Place stock back in pot, add vegetables and cook to your preference.  Return meat to pot to heat.


Remove hot meat from pot, cut into serving slices. Use individual plates or bowls that will contain a little juice for serving.  Place meat, vegetables, some juice on each plate and garnish with green chopped parsley.  Place condiments of mustard,  dill pickles, and butter on the table.  Offer rye bread, soda bread, or sour dough bread, and if you must, a glass of green beer, or…green water.   ENJOY!!!