CORNED BEEF and CABBAGE - Happy St. Patty's Day - SEE VIDEO

CORNED BEEF and CABBAGE - Happy St. Patty's Day - SEE VIDEO

Between 1820 and 1930 4.5-million “Scotch-Irish” were forced to seek asylum in America as a result of religious conflicts, lack of political autonomy and dire economic conditions. They came to America with the promise of the right to own land and religious freedom.

March 17th which honors Ireland’s patron Saint Patrick, was traditionally a more solemn occasion in the homeland. However, now free from plagues, famine and oppression, Irish Americans celebrated with frolicking, festivals, parades, feasts, green rivers, and beer – lots of beer.

Corned Beef and Cabbage soon became part of the Irish-American tradition when Irish butchers in the late 1800’s began curing a lesser cut of beef called Brisket with large “corns (kernels of salt) to draw out the moisture and to prevent bacteria growth and seasoning it with bay leaf, peppercorns, mustard seed, juniper berries, coriander seed, and whole cloves added to make it less tough. This affordable salty meat made a refreshing change from bland salt pork. Corned Beef went perfect with potatoes, carrots, and cabbage.

Before refrigeration meat products were preserved by salting or smoking. Salt curing required rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. During this time, more salt was constantly added. Smoking is a method of drying that also imparts flavor to the meat. Smoking meats repels bacteria-carrying-insects during the drying process. Example: Bacon is Smoked while Salt Pork is cured without smoking, both come from pork bellies.

Corned Beef is best prepared in a Dutch oven on top of the stove.

Corned Beef is a salt cured brisket of beef. The “Brisket” is the lower front breast just forward of the front the shank on a cow. The term “Corned” comes from the method of curing the meat with large grains of rock salt (corns). Corned beef became very popular during WWI and WWII when fresh meat was rationed.



PREPARATION TIME: 3 hours – make 6 – 8 servings.

EQUIPMENT: 6qt Dutch Oven/Stock Pot, 4½qt Dutch Oven Dome Cover, French Chef Knife, Cutting Board,


  • 5-6 pounds corned beef brisket
  • 3 cups homemade chicken stock or chicken broth
  • 1 can or bottle, Guinness Ale (12 to 15 ounces)
  • 2 or 3 bay leaves
  • 5 black pepper corns (if using)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon allspice
  • 1 medium head green cabbage (about 1 pound) cut into wedges.
  • 6-8 medium whole red potatoes scrubbed well.
  • 3-4 medium onion peeled and quartered.
  • 3-4 carrots sliced large.


Split the brisket into two or three pieces along the natural seam. Place the brisket in the 6-quart stockpot and add enough chicken stock and Ale to cover the meat (add flavor packet included with the brisket), bay leaf, pepper corns and vinegar. Bring to a slow boil over medium-low heat 225°F and cook for about 15 minutes. Skim off any residue that floats to the top.

Add the cabbage, potatoes, carrots, and onions. Cover with Dutch oven cover, and simmer until tender on low heat 200 to 210ᵒF about 2 hours.

NOTE: You will achieve the optimum cooking temperature when tiny bubbles appear around the rim of the high Dutch oven-cover and the cover spins freely on a cushion of moisture. If the pan spits moisture, the heat is too high. If no bubbles appear, the heat is too low.

Remove the corned beef and let stand for 10-15 minutes. Slice on a bias and serve with vegetables. 


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