Classic Corned Beef and Cabbage Dinner

Classic Corned Beef and Cabbage dinner is a dish that's enjoyed by many in the U.S. on St. Patrick's Day. It may not be an authentic Irish dish but it is a reminder of Irish heritage.

Classic Corned Beef and Cabbage Dinner

1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
1 tsp. Dried Thyme
1 small Bunch Parsley
1 large rutabagas, cut in chunks
1 pound carrots, trimmed, scraped, and sliced
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage cut in wedges

Tie the bay leaf, peppercorns, dried thyme and parsley in a cheesecloth bundle.

Place the corned beef brisket in a deep stockpot or kettle and cover with cold water. Bring to a boil and skim off any foam. Foam will continue rising for about 15 minutes.

Once the foaming subsides add the cheesecloth bundle of seasoning and reduce the heat to a slow simmer. Cover and simmer for 3 hours.

Add all the vegetables except for the cabbage wedges and simmer for about 30 minutes longer. Add the cabbage wedges and simmer for 15 to 20 more minutes or until all the vegetables and the corned beef brisket are tender.

I like classic corned beef and cabbage dinner with prepared horseradish as a condiment. If that’s a little stronger flavored than you like then maybe you should try Horseradish cream sauce.

Horseradish Cream Sauce

1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish

Whip the cream until it stands in peaks. Fold in the horseradish.

Even though I always have a Classic Corned Beef and Cabbage dinner on St. Patrick’s Day I also enjoy it two or three more times during the year. I like it that much.

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