Corned Beef & Cabbage is the most traditional St. Patrick’s Day meal. Here’s a basic recipe for boiled Corned Beef and sauteed cabbage. Be sure to check out our Guinness and Corned Beef Irish Stew recipe as well!
- 1 piece LGCM Corned Beef Brisket
- 1 head Cabbage (sliced into medium sized pieces)
- 1 Yellow Onion (chopped)
- 1 clove Garlic (minced)
- Olive Oil
Place the corned beef in a large pot, and add water until the beef is fully covered in water. Cut open the spice packet, and add the seasonings to the water.
Bring the water to a boil, reduce heat to a simmer and simmer for about 3 hours, or until the beef is easy to pull apart with a fork. Once ready to serve, remove from water, and slice into pieces.
To make the sauteed cabbage, heat about 2 Tbsp of olive oil in a large pan. Once heated, add the chopped onions, and cook over medium high heat until soft.
Add the minced garlic, and about half of the cabbage. Cook until the cabbage starts to brown, and add the other half of the cabbage. Cook until all the cabbage is browned. Season with salt and pepper to taste.
Serve together and enjoy!