This traditional Irish dish is the centerpiece for many a St. Patrick's Day table. Corned beef takes a long, lovely simmer with potatoes and cabbage.
Serves 10
- 5 lbs. corned beef, with reserved pickling liquid
- 4 cloves garlic, crushed
- 1 onion, quartered
- 3 lbs. fingerling potatoes
- 1 head green or purple cabbage, shredded
Place beef into a large pot along with the reserved pickling spices, garlic, and onion. Cover corned beef with cold water. Bring to a simmer over medium heat and simmer until corned beef is tender, about 50 minutes.
Add the whole potatoes and cook until almost tender. Add cabbage and cook for 15 more minutes. Reduce heat to medium-low and simmer until potatoes are tender. Add the cabbage to the pot. Continue cooking until cabbage is tender, stirring occasionally, about 15 minutes.
To serve, transfer potatoes and cabbage to a large serving platter. Transfer corned beef to a cutting board, thinly slice beef across the grain, and transfer to the platter. Spoon some of the cooking liquid over the beef and serve warm.
