March is known for St. Patricks’ Day, and it’s a great time to celebrate one of Ireland’s greatest and most famous dishes, corned beef and cabbage. If your family has an Irish background, then you can use this as an opportunity to get the kids cooking with dad.
Corned beef and cabbage is an important dish in Ireland. If you’re looking to make your children mindful of where they came from, then a special St. Patrick’s corned beef and cabbage meal is exactly what you need. You don’t even have to be Irish to appreciate the Irish culture. You just have to remember that everyone is Irish on St. Patrick’s Day.
Corned Beef and Cabbage
3 pounds of corned beef, including spice packet
1 large head of sliced cabbage, 3/8 to 1/2-inch slices
Vegetables such as potatoes and carrots for the soup
Put the corned beef into a 6-8 quart pot and then cover the beef until there is about an inch of water above the meat. Add the spices from the spice packet to the water. Heat on high until the water begins to boil and then reduce to a simmer for about 2-3 hours.
The corned beef should be tender enough to cut with a fork. Put the corned beef on a cutting board and slice into about ½-inch slices.
With the corned beef out of the pot, put in the cabbage and any other vegetables you want such as carrots and potatoes. It’s totally up to you. Everything should soften like the cabbage.
Taste the liquid. If the water is too salty, then add additional water. If not salty enough, then add salt. Raise the heat until it’s simmering again. Let the vegetables simmer for about 30 minutes or until sufficiently softened.
Add the cabbage and vegetables to a plate with a little cooking liquid and eat with the corned beef.
It’s pretty easy to make and yes, your house will end up smelling like boiled cabbage, but it’s worth it. The concoction tastes great and is perfect for St. Patrick’s Day.
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