St Patrick's Day Recipes: Corned Beef and Cabbage

St Patrick's Day Recipes: Corned Beef and Cabbage is a traditional Irish dinner. Tomorrow make sure to dress in green, get yourself a shamrock and have a green drink while making your St. Patrick’s day recipe of corned beef and cabbage. Here's how to make your own corned beef and cabbage for St. Patrick's Day celebration. This recipe is originally a kaboose.com recipe, developed by Wendy Kalen. The recipe is good for 8 servings and it would require at least 4 1/2 hours preparation.

Saint Patrick's Day is a religious holiday celebrated internationally on 17 March. It is named after Saint Patrick, the most commonly recognised of the patron saints of Ireland. It originated as a Catholic holiday and became an official feast day in the early 17th century. It has gradually become more of a secular celebration of Irish culture. 

St Patrick's Day Recipes: Corned Beef and Cabbage

Ingredients:

• 1-4½ pound corned beef brisket
• 4 allspice berries
• 2 bay leaves
• 1 teaspoon mustard seeds
• 1 onion, quartered 1 bulb garlic, cut crosswise so each clove is cut in half
• 1 teaspoon black peppercorns
• 1 whole clove, optional
• 1 medium head cabbage, cut into eighths
• 1½ pounds small (about 1-inch diameter) red potatoes

Cooking Instructions:

1. Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
2. Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
3. Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Happy St. Patrick's Day!