The best Corned beef and Cabbage recipe.
I love corned beef and cabbage about as much as I love meatloaf and mashed potatoes. I’m not sure how I came to love corned beef and cabbage as neither my mother nor grandmother ever made it for me growing up. In fact my grandmother did once make corned beef for me following the directions on the package which resulted in corned beef with a bit of a chemical flavor to it. Corned beef is cured partially with salt peter resulting in its distinctive pink color and needs to be rinsed well before cooking in water.
I’ve been told by a few people that this is the best corned beef and cabbage recipe they have ever had. It is fairly simple. I created it based on how think corned beef and cabbage should taste; good garlic flavor, pronounced black pepper, and a beefy broth.
To make the best corned beef and cabbage you will need one pound of precooked and sliced corned beef, a pound or red potatoes cleaned and cut in half, three large yellow onions julienned, one head of cabbage chopped roughly, twelve peeled cloves of garlic, two carrots roughly chopped, salt to taste, and a small handful of cracked black pepper.
In a large pot place your corned beef, potatoes, onion, cabbage, carrot, and garlic. Add water to cover and bring to a boil. Reduce to a simmer and add the cracked black pepper and a little salt. Cook until the potatoes are tender. Add more salt if necessary.
To serve, place a couple potatoes in a bowl and squash with a fork. Top with cabbage and a few slices of corned beef. Ladle broth over the corned beef and cabbage and serve a fork, knife and spoon. It makes a great meal for a cold rainy day and of course St. Patrick’s Day.
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