St. Patrick’s Day Corned Beef Brisket with Cabbage and Potatoes

Grocery bargains revolve around holidays and special events, and St. Patrick’s Day week is a good one! All those yummy Irish foods like corned beef, cabbage, and potatoes are going to be promoted as loss-leaders. If you’ve never prepared a corned beef brisket, it’s simple and SO YUMMY.

let’s talk about the history of corned beef and cabbage. Contrary to popular belief, this dish did not actually originate in Ireland. It was actually a popular meal among Irish immigrants in America, particularly in the early 20th century. It became a staple meal in Irish-American households and is now enjoyed around the world.

One of the best things about corned beef and cabbage is how easy it is to make. With just a few ingredients and some simple steps, you can have a hearty and satisfying meal on your table in no time. We’ve already covered the basic steps of preparing the meat and vegetables, but let’s delve a little deeper into each step to ensure you get the best possible results.

When it comes to preparing the meat, there are a few things to keep in mind. Firstly, be sure to rinse the brisket thoroughly before cooking to remove any excess salt. Secondly, make sure you use a large enough pot to accommodate the brisket and enough water to cover it completely. Finally, don’t be afraid to add some spices to the water to enhance the flavor of the meat. We recommend black peppercorns, bay leaves, and mustard seeds for a flavorful kick.

Next up, let’s talk about the vegetables. When chopping the cabbage, be sure to remove the tough core and slice it into bite-sized pieces. For the potatoes and carrots, you can peel them if you prefer, but leaving the skin on can add extra flavor and nutrients. Cut the vegetables into small cubes so that they cook evenly and thoroughly. And don’t forget the onions and garlic! They add a delicious depth of flavor to the dish.

Once all your ingredients are prepped and ready to go, it’s time to start cooking. Bring the water and brisket to a boil, then reduce the heat and simmer for a few hours until the meat is tender. Adding the vegetables in the last half hour of cooking ensures that they are cooked just right and not overdone.

When serving the dish, be sure to slice the brisket against the grain to ensure it is tender and easy to eat. Serve with some fresh bread and butter for a complete and satisfying meal.

Leftovers taste great in sandwiches, too.  Here’s how:

Place the corned beef brisket in a large Dutch oven. Pour a 12-ounce bottle or can of beer over the beef brisket, to use as a simmering liquid. Add 3-4 cloves of garlic, whole, peppercorns and a bay leaf. Simmer beef for 3 hours on low. Cook vegetables like carrots, cabbage and potatoes in the remaining liquid until tender. Let the brisket rest for 10 minutes then slice or shred to serve.

Your search for grocery bargains can be after St. Patrick’s Day itself. Look for meat to get reduced for quick sale right after the holiday passes, and stock up for your freezer.