Good Ole’ Fashioned Corned Beef & Cabbage

prepared and photographed by Emily S. Downs

Simple and to the point. This no-nonsense corned beef and cabbage dinner is perfect as is the first night and even better the nights to follow, in re-purposed combos… Gooey Grilled Corned Beef Sandwiches and/or Corned Beef & Cabbage Rolls.

See all of Our Favorite Recipes for St. Pat’s Day

Size: 8 servings

Ingredients:
1 orange
10 whole cloves
1 4 1/2 lb corned beef brisket, rinsed
3 tsp caraway seeds
3 lbs small Yukon Gold potatoes, peeled
2 1/2 lbs large carrots, peeled, cut crosswise into 2" lengths
1 large head green cabbage, halved lengthwise, each half cut into 8 wedges
Chopped fresh parsley
Horseradish Cream (link below)
Guinness Mustard (link below)

Directions:

Stud orange with cloves. Place in very large pot. Add corned beef (and spice packet if included with corned beef), 2 tsp caraway seeds and enough water to cover. Bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, about 3 hours 45 minutes. Drain, reserving 3 cups cooking liquid.

Meanwhile, bring large pot of salted water to boil. Add 1 tsp caraway seeds, then potatoes and carrots. Cook until potatoes are almost tender, about 30 minutes. Add cabbage; cook until just wilted, about 8 minutes. Drain. Keep warm.

Slice corned beef; arrange on platter Surround with vegetables. Sprinkle with parsley. Serve, passing cooking liquid in sauceboat and mustards separately.

Serve as accompanying dipping sauces… Horseradish Cream & Guinness Mustard.