St. Patrick’s Day is coming up and that means it’s time to brush off my ol’ Corned Beef and Cabbage recipe. But before I share my favorite lucky day recipe, it’s time for a tasty history lesson. Did you know eating corned beef and cabbage on St. Patrick’s day didn’t originate in Ireland. In fact, it was started here in American in the early 19th century when Irish immigrants realized cabbage was more readily available than the Irish favorite potato.

When corned beef and cabbage first started gaining popularity it wasn’t just a St. Patrick’s Day treat. Households would make it throughout the fall and winter months because it was hearty. Big pots of the dish were made and stretched over several meals for several days. Talk about extreme meal prepping!

Over the years people have adjusted the recipe in a variety of ways—like adding potatoes or non-traditional spices, but the dish remains beloved.

Nowadays there are lots of ways to eat corned beef, including but not limited to corned beef sandwiches and corned beef stew. All of which can be made from an original corned beef and cabbage recipe. So while corned beef and cabbage might not be traditionally Irish, it sure is a tasty part of Irish American culture.

Looking for a good recipe? Check out mine below.

INGREDIENTS
3-4 pounds of corned beef brisket
10 small red potatoes, quartered
5 carrots, peeled and cut into large chunks
1 large onion, quartered
1 small cabbage, cut into wedges
4 cloves of garlic, minced
1 bay leaf
1 teaspoon black peppercorns
Water, enough to cover the meat
Mustard or horseradish for serving (optional)
Instructions:

PREPARE

• Rinse the corned beef under cold water to remove excess brine. Place the corned beef in a large pot or slow cooker.
• Add Aromatics: add the quartered onion, minced garlic, bay leaf, and black peppercorns to the pot with the corned beef.
• Cover with Water. Pour enough water into the pot to cover the meat completely.
• If using a stovetop, bring the water to a boil, then reduce the heat to a simmer. Cover and cook for about 2-3 hours or until the meat is tender.
• If using a slow cooker, set it to low heat and cook for 6-8 hours.
• About 30 minutes before the corned beef is done, add the quartered red potatoes and carrot chunks to the pot. Continue cooking until the vegetables are fork-tender.
• Add the cabbage wedges during the last 15-20 minutes of cooking. This ensures that the cabbage is cooked but still retains some crispness.
• Test the doneness of the corned beef by inserting a fork. If it goes in easily, the meat is ready.
• Once the beef is done, remove the corned beef from the pot and let it rest for a few minutes before slicing. Slice against the grain for tenderness.
• Arrange the sliced corned beef, vegetables, and cabbage on a platter. And optionally serve with Mustard or Horseradish.