Many people planning to celebrate St. Patrick’s Day on Thursday will savor a traditional meal of corned beef and cabbage. Luckily for those in charge of making the Irish delicacy, we have a simple recipe for you to follow. Here’s how to make corned beef and cabbage on the stove for St. Patrick's Day 2016 in seven easy steps:
To make this recipe, you will need:
- Corned beef brisket (at least 3 pounds)
- One head of cabbage (large)
- 2 tablespoons of butter (optional)
- 1 small onion
- A seasoning packet or 2 tablespoons of McCormick Mixed Pickling Spice
1) Place your corned beef in a large pot (a Dutch oven can also be used). Fill 1/3 of the pot with water. Place the pot on your stove top and turn the heat up to high.
2) While waiting for the water to boil, add in your spices and cubed onion. If your corned beef does not come with its own seasoning packet you can use McCormick Mixed Pickling Spice, which includes everything from cinnamon to cloves and bay leaves.
3) Once the water boils, reduce the heat to a simmer and cover the pot. Allowing your meat to cook for 50 minutes per pound (or until tender). The USDA’s guidelines state the internal temperature for corned beef should be at least 145 degrees Fahrenheit before serving.
4) When the meat is almost done, add in the cubes of cabbage and allow it to cook for an additional 15 minutes.
5) Remove the meat from the cooktop and allow it to rest for at least 15 minutes.
6) Drain the liquid from the pot and separate the cabbage. Add butter to the cabbage if you want to give it extra flavor. (Note: Don’t add salt to the cabbage as the meat is already salty.)
7) Slice the corned beef and then serve and enjoy! For a guide on how to properly cut meat against the grain, watch Cooking Light’s instructional video below:
Happy St. Patrick's Day!