Everyone is Irish with this hearty, savory Corned Beef and Cabbage recipe! A classic Irish-American dish of tender corn beef brisket slow cooked with cabbage, potatoes, and carrots, it’s an ultimate comfort food and a tasty way to celebrate St.Patrick’s Day.Pin this recipe on Pinterest to save for laterPin It! Corned beef is a brisket that’s been cured in a spice and salt brine for 5 days, giving it a unique spicy, savory, tangy, and sweet flavor and meltingly tender texture.

Originally designed to preserve meat before the invention of refrigeration, the name “corned” refers to the large grains of salt, resembling kernels of corn, that were used to cure the beef.These days, you can buy corned beef that has already been cured in the salt brine (most grocery stores carry them leading up to St.Patrick’s Day), or for the ultimate traditional corned beef experience, make your own homemade Corned Beef.

Once your corned beef is cured and ready to cook, set aside a few hours for it to cook slowly.As it rests, you’ll make the vegetables, then serve everything up for a rewarding, comforting dinner.The History of Corned Beef and Cabbage Corned beef and cabbage was popularized by Irish immigrants in the United States during the 19th century.

In Ireland, the traditional St.Patrick’s Day meal was bacon and cabbage, but due to the high cost of bacon in America, the resourceful Irish immigrants substituted corned beef instead.With time, corn

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