Looking for the ultimate corned beef and cabbage recipe online? Well, look no further because you’ve stumbled upon the perfect spot! Prepare to be amazed by the sheer simplicity of this highly acclaimed recipe. While it’s an absolute must-have for St. Patrick’s Day, trust me, you’ll be craving it all year round.

What could be more classic than corned beef and cabbage?
Well, we should have a conversation about that custom. As it happens, a McDonald’s Shamrock Shake is about as Irish as corned beef and cabbage.

Irish stew and soda loaf, or perhaps a cheap dinner of pork and potatoes, was how the people in Ireland used to celebrate the holiday of feasting.

It’s possible that the custom of eating corned beef and cabbage on St. Patrick’s Day originated because those foods were more affordable for immigrants arriving in the United States. They used beef instead of pork and cabbage in place of potatoes.

Ingredients

One 4-pound corned beef brisket with a seasoning package
2 pounds of halved red potatoes
6-8 pieces of bacon
3 carrots, sliced into thick pieces or 1 bag baby carrots
3 celery stalks, chopped into 2-inch chunks
1 quartered onion
1 small head of cabbage, thinly sliced

Let’s Cook

Thoroughly rinse the corned beef and place it in a large pot. Pour enough water to cover the beef and add the spice packet. Bring it to a boil. Lower the heat, cover the pot, and let it simmer for approximately 4 hours or until the beef is tender. In the meantime, cook the bacon in a large skillet over medium heat until it becomes crisp.

Drain the bacon on a paper towel-lined plate, keeping the fat in the skillet. Cook the vegetables in batches in the skillet over medium-high heat until they are browned but not yet tender. Once the beef is very tender, transfer it to a serving platter and cover it with foil, keeping the cooking liquid.

Add the potatoes to the simmering liquid, cover the pot, and let it simmer for about 15 minutes or until the potatoes start to soften. Include the carrots, onion, celery, and cabbage, and allow them to simmer for an additional 15 minutes or until the potatoes can be easily pierced with a fork.

Transfer the vegetables to the serving platter and top them with the bacon. Serve with mustard.

I have a weakness for the kitchen; it is unquestionably my favorite space in the house. Fortunately, I enjoy eating as well—after all, who doesn’t? While dining at fine restaurants and stopping by your favorite fast food joint to grab that mouthwatering burger with lots of cheese are both enjoyable, there’s something about having a home-cooked meal that generally makes everything better

Corned Beef and Cabbage

Recipe by homewiththehatayamas

Ingredients

One 4-pound corned beef brisket with a seasoning package
2 pounds of halved red potatoes
6-8 pieces of bacon
3 carrots, sliced into thick pieces or 1 bag baby carrots
3 celery stalks, chopped into 2-inch chunks
1 quartered onion
1 small head of cabbage, thinly sliced

Directions

Thoroughly rinse the corned beef and place it in a large pot. Pour enough water to cover the beef and add the spice packet. Bring it to a boil. Lower the heat, cover the pot, and let it simmer for approximately 4 hours or until the beef is tender. In the meantime, cook the bacon in a large skillet over medium heat until it becomes crisp.
Drain the bacon on a paper towel-lined plate, keeping the fat in the skillet. Cook the vegetables in batches in the skillet over medium-high heat until they are browned but not yet tender. Once the beef is very tender, transfer it to a serving platter and cover it with foil, keeping the cooking liquid.
Add the potatoes to the simmering liquid, cover the pot, and let it simmer for about 15 minutes or until the potatoes start to soften. Include the carrots, onion, celery, and cabbage, and allow them to simmer for an additional 15 minutes or until the potatoes can be easily pierced with a fork.
Transfer the vegetables to the serving platter and top them with the bacon. Serve with mustard.