Corned Beef and Cabbage

Corned beef and cabbage was always a St. Patrick's Day tradition in my family growing up. My dad wasn't a fan, so we only had it once a year and that made it special.

These days, my husband would probably not mind seeing corned beef on the menu every other week! But I still kind of reserve it for just every once in awhile--to keep it a special treat.

You can do it in a slow cooker all day on low if you like, just adding the cabbage during the last hour. But here, I'll share our traditional stove top recipe.

Disclaimer. My family isn't Irish or anything. But there's nothing wrong with a little cultural appropriation, right?

Corned Beef and Cabbage

- 1 large corned beef brisket sold with spice packet
- 1 onion, quartered
- 4 large red potatoes, skins on, cut into 2-3" chunks
- 3 or 4 carrots, chopped into 3" pieces
- 1 small cabbage, wedged

Put the brisket, onion, and spices into a kettle and cover with water. Bring to a boil, then simmer on low for at least 4 hours or until the meat shreds easily.

If your kettle is large enough, you can leave the brisket in, but if you need some room, just fish it out and put it in the fridge to reheat later.

Add potatoes and carrots to the kettle with the original broth and cook an hour or until tender. Set the cabbage on top and steam for the last twenty minutes.

Do you celebrate St. Patrick's Day? What are your traditions?