A St. Patrick’s Day Meal: Classic Corned Beef & Cabbage


St. Patrick’s Day is just around the corner, so we decided to put up a traditional NYC Classic:  Corned Beef & Cabbage with Irish Soda Bread!

NYC Corned Beef & Cabbage

1 (2 -6 lb) corned beef brisket
1 teaspoon peppercorn
2 dried bay leaves
1 -3 head fresh cabbage
1 -12 medium red potatoes
1 (1 lb) bag fresh carrot
fresh parsley (Dried won’t do at all)
Butter (margarine won’t do at all. Besides, we now know that butter is better for us 😉 )
1 fresh garlic clove
1 medium fresh sweet onion
Mustard (whatever floats your boat)


  1. ————Selecting the corned beef brisket———–_
  2. Pick out a nice thick slab checking the sides to make sure it isn’t a very gristly one.
  3. The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
  4. If there isn’t a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
  5. ————Selecting the Cabbage——————-.
  6. Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
  7. ————–Selecting the Potatoes—————-.
  8. Pick out a bag of medium to small sized ones.
  9. The smaller the better.
  10. ————-Selecting the Carrots———-.
  11. Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
  12. ————-Preparing and cooking the meal———————–
  13. (It’s going to take 3 hours with you there).
  14. Use a large Dutch oven or stock pot that will hold everything all at once.
  15. Place the brisket (best side up) in the bottom of the pot.
  16. Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
  17. Cover the brisket generously with water and a bottle of beer (optional – adds flavor and is a tenderizer).
  18. Bring to a boil.
  19. Reduce heat, cover and simmer for 2 hours.
  20. ————-During the 2 hours———-
  21. Scrub and rinse the new red potatoes.
  22. Remove any eyes and bad spots.
  23. Leave as much of the peel as you can.
  24. Quarter them (halve or whole if tiny).
  25. Cover with water until ready for them.
  26. Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
  27. Peel one carrot and cut it into quarters. Set aside.
  28. Peel the onion and cut it into eighths. Set aside.
  29. Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
  30. ————–After the 2 hours————
  31. Add the potatoes on top of the brisket.
  32. Add water to cover everything.
  33. Bring to a boil.
  34. Reduce heat, cover and simmer for 10 minutes.
  35. Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
  36. Add water to cover everything.
  37. Bring to a boil.
  38. Reduce heat, cover and simmer for 20 minutes.
  39. Check the cabbage to see if it is tender.
  40. If not, simmer another 5 minutes. You shouldn’t undercook it and it’s hard to overcook it.
  41. —————When done———————–.
  42. In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
  43. Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
  44. Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
  45. Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
  46. As I said, more is better.
  47. Slice the brisket cross grain.
  48. Let everyone help themselves, make it known that the carrot pieces are for garnish only.
  49. ENJOY!!