Corned Beef and Cabbage

Every year, St. Patrick's Day is celebrated by people everywhere, the one day everyone feels a bit Irish. The signature dish of this famous holiday is undoubtedly Corned Beef and Cabbage. Often served alongside boiled red potatoes and Irish soda bread, the dish makes for a great complement to a nice dark beer. Corned Beef is a relatively simple dish to make, though a bit time consuming. To help you cap off your St. Patrick's celebration, here's a recipe for Corned Beef and Cabbage:

St. Patrick's Day Corned Beef and Cabbage

2 lb Corned Beef Brisket

Green Cabbage, cut into 6-7 wedges

Yellow Onion, cut into 6-7 wedges

6-7 Red Potatoes

2 Bay Leaves*

Peppercorns*

(*If the corned beef doesn't come with a packet of spices)

To start your meal, place the brisket and the enclosed juices and spices into a large pot. If the brisket didn't have a spice packet, place the bay leaves and peppercorns into the pot as well. Pour water into the pot, until the brisket is completely covered. Bring the water to a boil over high heat. When the water boils, lower the heat and then cover and let the meat simmer for 2 hours. After the two hours are up, place your potatoes and onions into the pot and bring the water back to boiling. Cook for 15 more minutes, then place your cabbage wedges into the pot, lower the heat and simmer for 20 more minutes. After the time has elapsed, remove the meat and slice it thinly. Remove the vegetables from the water and place them on a serving dish. Throw away the bay leaves if you used them, and then place the corned beef atop the vegetables and serve.

Sometimes cooking a traditional, well-known dish can be an intimidating task. Depending on who you're serving dinner to, you never know how they had the dish when they were growing up, or how they cook it today. Hopefully, this recipe helps remove any doubt from your mind about cooking the famous Corned Beef and Cabbage on your St. Patrick's Day.

As always, enjoy, and see you next week.