Irish Dinner - Corned Beef and Cabbage with a secret ingredient
St Patricks Day Date Everyone wants to be Irish on St. Patrick’s Day! This is my new favorite version of the classic Corned Beef and Cabbage. I recently discovered this recipe and have become a fan of the apple...
Everyone wants to be Irish on St. Patrick’s Day! This is my new favorite version of the classic Corned Beef and Cabbage. I recently discovered this recipe and have become a fan of the apple juice combined with the slow cooking process. In my youth, I only knew this as “boiled dinner” and the flavors were too bland for my taste. I promise this simple apple juice along with the onions and garlic will make a big flavor difference.
Corned Beef and Cabbage:
Preheat Oven to 350 degrees.
Overall cooking time about 2.5 – 3.5 hours.
- 2 ½ - 3 ½ pounds of Corned Beef brisket with the spice package included. Any brand will work.
- 2 – 3 yellow onions, sliced
- 1 head whole head of garlic, minced
- 2 cups of apple cider or apple juice
- 3 tablespoons apple cider vinegar
- 1 pound of carrots, peeled and chopped in to 3” sticks
- 1 head of green cabbage, cut in half, cored and then sliced into large shreds
- Place rinsed Corned Beef brisket on top of 2 - 3 sliced onions and the crushed garlic.
- Add Seasoning Packet to the top of the brisket.
- Add the apple cider or apple juice to the bottom of the pan. Add a splash of apple cider vinegar (a few tablespoons).
- Cover tightly. Bake for 1 .5 hours.
- After 1.5 hours, add carrots and cabbage to the meat. Continue to cook another 1.5 – 2 hours.
- Overall Cooking time estimated at 2.5 - 3.5 hours always covered @ 350 degrees until Brisket is fork tender.
This takes longer to cook than expected, but the meat was wonderfully tender and delicious!
Prepare some buttered/herbed potatoes or simple mashed potatoes on the side as the Dutch Oven will be crowded.