Corned Beef And Cabbage | Mama Lisa's World Blog

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My Mom’s Recipe for Corned Beef and Cabbage for St. Patrick’s Day

Wednesday, March 15th, 2006

Picture of a Shamrock

Corned Beef and Cabbage is a very traditional meal that Irish Americans eat for St. Patrick’s Day.

I’m one-eighth Irish. My great grandmother came from Ireland. The tradition of eating Corned Beef and Cabbage was passed down through the family to my Mom. Here’s Mom’s delicious, and easy, recipe for Corned Beef and Cabbage.

We like to serve it with Mustard, Boiled Potatoes, Rye Bread and/or Irish Soda Bread, and Ale. Some people like it with Prepared Horseradish.

Recipe for Corned Beef and Cabbage

Corned Beef (3-4 pounds)
Fresh Cabbage

1) Clean corned beef by rinsing it under cold water.
2) Place in large pot and cover meat with cold water.
3) Bring to a boil. Then cover and simmer.
4) Cook for 2-3 hours, until tender when pierced with a fork.
5) Meanwhile, to prepare the cabbage, take off and discard its outer leaves.
6) Rinse cabbage well under water.
7) Remove any imperfections from the cabbage.
8) Cut cabbage into 4ths or 8ths, depending on the size of cabbage pieces you prefer.
9) Once the meat is done, remove it from the water. Place cabbage in the same water and bring to a boil. Then let it simmer for about 10 to 20 minutes, depending upon how wilted or firm you like your cabbage.
(Some people prefer to cook the cabbage with the corned beef during the last 10-20 minutes of cooking the meat.)
10) Drain the cabbage and cover to keep it warm.
11) Slice the corned beef in thin slices, against the grain.