Ireland > Ballyporeen Specialties

Ballyporeen Corned Beef and Cabbage with Mixed Irish Herbs Recipe

Ingredients with Measurements:
- 3 lbs. corned beef brisket
- 1 head of cabbage, chopped
- 4 large carrots, peeled and chopped
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 1 tsp. black peppercorns
- 1 tsp. mustard seeds
- 1 tsp. coriander seeds
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried parsley
- 1 tsp. dried oregano
- 4 cups of water

Special equipment needed:
- Large pot or Dutch oven
- Cheesecloth

Step-by-step instructions:
1. Rinse the corned beef brisket under cold water and pat dry with paper towels.
2. In a small bowl, mix together the black peppercorns, mustard seeds, coriander seeds, dried thyme, dried rosemary, dried parsley, and dried oregano.
3. Rub the spice mixture all over the corned beef brisket.
4. In a large pot or Dutch oven, place the corned beef brisket and add enough water to cover it.
5. Add the bay leaves, chopped onion, minced garlic, and spice packet that came with the corned beef brisket.
6. Bring the water to a boil, then reduce the heat to low and let it simmer for 2 hours.
7. After 2 hours, add the chopped cabbage and chopped carrots to the pot.
8. Cover the pot and let it simmer for another hour or until the vegetables are tender.
9. Remove the corned beef brisket from the pot and let it rest for 10 minutes before slicing.
10. Serve the sliced corned beef brisket with the cooked cabbage and carrots.


Time:
Preparation time: 15 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g

Substitutions for ingredients:
- You can use fresh herbs instead of dried herbs. Use 3 times the amount of fresh herbs as the recipe calls for dried herbs.
- You can use beef broth instead of water for a richer flavor.

Variations:
- Add potatoes to the pot for a more filling meal.
- Use a slow cooker instead of a pot or Dutch oven for a hands-off approach.
- Add a splash of apple cider vinegar to the pot for a tangy flavor.

Tips and tricks:
- Make sure to rinse the corned beef brisket before cooking to remove excess salt.
- Use a sharp knife to slice the corned beef brisket against the grain for tender slices.
- Save the cooking liquid to use as a broth for soups or stews.

Storage instructions:
Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the corned beef and vegetables in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the corned beef and vegetables on a large platter with a sprig of fresh herbs for garnish.

Garnishes:
Fresh herbs, such as parsley or thyme

Pairings:
Serve with a side of Irish soda bread and a pint of Guinness.

Suggested side dishes:
Irish soda bread, roasted potatoes, mashed potatoes

Troubleshooting advice:
- If the corned beef brisket is tough, it may need to cook for a longer period of time.
- If the vegetables are too soft, reduce the cooking time or add them to the pot later in the cooking process.

Food safety advice:
- Make sure to cook the corned beef brisket to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Corned beef and cabbage is a traditional Irish dish that was brought to America by Irish immigrants.

Flavor profiles:
Salty, savory, and herbaceous

Serving suggestions:
Serve with a side of Irish soda bread and a pint of Guinness for a classic Irish meal.

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Region: Irish

Taste: Savory, Tangy, Herbal, Earthy, Aromatic, Spicy