As you may have noticed, I'm always cooking and thinking about the next recipe. To me, St. Patrick's Day means corned beef and cabbage. I love this recipe because I can fix a full meal, with protein and vegetables, in just one dish. It's just like having paella, arroz con pollo, lasagna or cocido Gallego. It may take a little bit of time to prepare, but the rest is as easy as it is flavorful.

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If you like to make everything from scratch like I do, you may want to do your own corned beef brisket ahead of time. This requires mixing 8 cups of water with 1 ½ cups of salt (don't worry before cooking the beef, you'll rinse it thoroughly and I promise it won't be salty), 1/2 a cup of sugar, 3 tablespoons of spices used to pickle and 3 garlic cloves. Once the sugar and salt are dissolved in the water, you immerse the beef, cover it and refrigerate it for 5-8 days. The day the corned beef is to be cooked, you rinse it and follow the recipe below.

Corned Beef and Cabbage

Yields 6-8 servings


3 sprigs of fresh thyme

5 sprigs of parsley

3 1/2 to 4 pounds of beef (skirt)

2 bay leaves

1 teaspoon of black peppercorns

12 white small onions or 3 medium onions cut into 8

6 carrots chopped coarsely

2 pounds red-skinned potatoes

1 cabbage cut into 6-8 wedges

1 cup heavy cream

3 tablespoons prepared horseradish



Make a bouquet with the thyme and parsley and tie with kitchen string.

Rinse the meat and put it in a large heavy pot, add water to cover by 1 inch and bring to a boil over medium-high heat. Remove the foam.

Add the herbs, bay leaves and peppercorns. Reduce the heat. Cover and simmer for 2.5 - 3 hours until the beef is tender.

Add the onions, carrots, potatoes and cabbage. Cook for 20-25 minutes until the vegetables are tender.

In a bowl, whisk the cream and add the horseradish, season with salt. Cover and refrigerate.

Serve the vegetables on a platter. Slice the corned beef and serve immediately with horseradish cream on the side.

Image via Thinkstock

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About the author

With a Master Degree from Columbia University, Enriqueta is a journalist that went from the newsroom to the world of public relations and 8 years ago discovered the beauty of creating content for various companies. She is based in South Florida, and is the creator of Savoir Faire The Pleasures of the Palate, a blog that marries two of her passions: writing and cooking. 

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