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Around this time of year, people think they need to make corned beef and cabbage for St. Patrick’s Day. Really, you can make it any time of the year! But how do you make it good enough that you will want it many times throughout the year? Here you go!! A perfect dinner.

Boiled Corned Beef

Ingredients:

  • 3-4 pounds corned beef (Flat cut brisket is best)
  • 1 bay leaf
  • 1 head of garlic, cloves peeled
  • 10 peppercorns
  • Pinch each of nutmeg and cinnamon
  • 1 medium onion, peeled and sliced in half

Instructions:

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  1. Place the corned beef in your large stock pot.  Cover the brisket with water. Add in the rest of the ingredients.  If you have a package of spices inside the corned beef, throw it away.
  2. Bring the water to a boil.  Reduce heat to a slow simmer, leaving the lid on the pot.  I turn the brisket over every 30 minutes.  Let simmer for about 2 ½ hours.  You know the brisket is cooked when you can cut the beef easily with a knife.
  3. Remove the brisket from the pot and place in a baking dish.  Place the whole thing in a preheated oven at 300*. Let it bake another 15 minutes or so.  Slice the brisket across the grain and serve.

Colcannon

Ingredients:

  • 5 lbs small new potatoes or Yukon Gold
  • Small head of cabbage, diced
  • 1 stick of butter, cubed
  • Salt and pepper to taste

Instructions:

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  1. In the water that you cooked the corned beef in, cook the small potatoes.  You can leave the skins on the potatoes.  Slice them in half to cook faster. 
  2. Once the potatoes are almost cooked, add in the cabbage. Cook another 10 minutes at most. Just until the cabbage is cooked.
  3. Drain the vegetables into a colander and return to stock pot.  Scatter the butter cubes over the vegetables and mash everything together.  Season with salt and pepper.  Serve the “Irish way”—piping hot!

This is part of the Mar. 7 edition of Cooking with Chef Kate.

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