Cook This Corned Beef and Cabbage for Your St. Patrick’s Day Party

by | Mar 2019

Pexels/Gil Goldman

This recipe originally appeared as part of the story Snacks at the End of the Rainbow in the March 2019 issue.

With the help of Lunds & Byerlys, serve up a hearty meal for your St. Paddy’s party.

  • 1 Lunds & Byerlys American-style Kobe corned beef brisket, around 2.5 pounds
  • 2 quarts water
  • 1 ¼ pounds small red potatoes
  • 1 ¼ pounds carrots, cut into thirds
  • 1 large onion, cut into six wedges
  • 1 medium cabbage, cut into six wedges

In a large Dutch oven, add the brisket and water. Bring to a boil over medium-high heat. Reduce heat to low; cover, then simmer until close to tender, about 1 ½ hours.

Add onion, carrots and potatoes. Cover, then simmer until brisket is tender, about 20 minutes. Transfer brisket to a plate, then cover to keep warm.

Add cabbage to Dutch oven; cover, then simmer until the vegetables are tender, about 20 minutes.

Slice brisket into thin slices. Plate with vegetables.

READ MORE: This Shepherdess Pie Recipe Will Have You Thinking Spring


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