Classic Corned Beef & Cabbage!

CHICOPEE, Mass. (WWLP) – Do you know the secrets to making the perfect corned beef and cabbage? Personal Chef Bill Collins from shared his Chef Secrets for this traditional Irish dish!

Corned Beef & Cabbage

3-5 lbs raw corned beef
2 carrots, peeled and cut into chunks
2 onions, peeled and cut into chunks
4 celery stalks, cut into chunks
2 pounds potatoes
1 small cabbage
6 cloves
1/4 teaspoon cinnamon
3 small pieces, crystallized ginger
1/4 teaspoon juniper berries
1/4 teaspoon allspice
1/4 teaspoon whole peppercorns

1. Pat the meat dry to remove any remaining bits from the brine.
2. Place the 1st ten ingredients in a stockpot. Cover with water, cover the pot, and bring to a boil. Gently simmer until the beef is done, 1 1/2 – 2+ hours. Removed the meat, and strain/skim out ALL of the remaining veg and bits. Discard the veg and bits.
3. Add the cabbage and carrots to the stockpot liquid used for cooking the beef, and simmer for 5 minutes. Add the potatoes, and simmer until all of the veg is cooked (don’t overcook the potatoes). This might be another 8-10 minutes.
4. Serve the whole thing together

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