Cooking packaged corned beef and cabbage couldn’t be easier. It’s been a part of our St. Patrick’s Day tradition for many years (even though we’re not Irish). I love adding beer to the simmering liquid. To me, it gives it a richer, fuller flavor. Plus, it smells heavenly while it’s cooking. Sometimes this recipe is called Corned Beef and Cabbage Jiggs Dinner. No matter what you call this traditional Irish meal, it’s delicious!
Corned Beef and Cabbage Jiggs Dinner
- Corned beef brisket
- 12 oz. beer
- 3-4 cloves garlic
- bay leaf
- Red potatoes, halved
Place the corned beef brisket in a large Dutch oven or stock pot. 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 (you can omit this step if your corned beef brisket comes with a seasoning packet).
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.
More Ways to Cook Corned Beef
For leftovers, slice corned beef and serve with spicy brown mustard on rye or dark bread. Or, try making corned beef hash.