Corned Beef and Cabbage

Corned beef and cabbage is a St. Patrick’s Day staple. But there’s no one way to do it. Some people marinate their meat for up to 10 days before throwing it in the oven. Others toss it in the slow cooker for 8 hours, and presto!, dinner is served.

Our go-to recipe here at the Market is fairly straightforward and can be prepared in an afternoon (see below).

What You’ll Need

  • 5 pounds corned beef
  • 1 tablespoon pickling spices (optional)
  • 4 carrots, peeled and cut into 2-inch pieces
  • 12 small white boiling onions (or large yellow onion quartered)
  • 3 purple-top turnips, peeled and quartered
  • 3 parsnips, peeled and cut into 2-inch pieces
  • 1 small cabbage, cut in wedges, with some core on each wedge

Instructions

  • Rinse beef in cold water and place in deep pot and add cold water to cover beef by about 2 inches.
  • Add pickling spices.
  • Bring to a boil and boil for 5 minutes.
  • Skim off gray foam (this is important). The cooking broth will be clear and more flavorful.
  • Cover the pot, reduce the heat, and simmer the meat 4 to 5 hours, until tender.
  • Remove meat from the broth to an ovenproof platter, tent with foil, and place in a warm oven.
  • Bring broth to a boil and add all the vegetables except the cabbage.
  • Cook the onions, carrots, turnips, and parsnips until just tender.
  • Add the cabbage to the pot and cook 15 minutes until tender.

Corned beef is available beginning today, March 10, in our Woodstock and Waterbury locations. And we’ve got all of your St. Patrick’s Day sides, like potatoes, soda bread, and Irish beer! So stop by!

If you simply don’t have the time or energy to prepare a meal, visit the hot case in Woodstock on March 17th for St. Patrick’s Day dishes to-go.

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