Corned Beef & Cabbage

This one is a bit belated but here is the only meal that I will eat when celebrating being Irish on St. Patrick's Day - Corned Beef & Cabbage. This has been a meal that my mom has made for me for as many years as I can count and she doesn't fail to amaze me that each time, it seems better than the last.

This entry is based on my mom's version which is always delicious but also leaves a lot of room for experimentation. This recipe does take several hours but it is definitely worth the effort.

This recipe does take some time to come together but much of that time doesn't require constant attention. Anyways, the recipe is actually quite simple. Well, enough chatter, let's get right to it.

Corned Beef
Head of Cabbage
Salt, Pepper, Pepper corns to taste
1 Large Yellow Onion
1 Bottle of Harp Irish Beer
4 Cloves Fresh Garlic

Prep Time: 20 Minutes
Cook Time: 3 Hours

1. Add your corned beef (Fat Side UP) and seasoning packet to a large pot filled with water high enough to fully cover the meat.

2. Now, this is where you can add any seasonings you want but here is the breakdown of what I threw in: Salt, Pepper Corns, Whole Onion (Peeled), 4 Cloves of Garlic, 1 Bottle of Harp Irish Beer.

3. Once you have finished seasoning, simmer for 1 1/2 hours.

4. Now add Cabbage (Quartered) to the water. After cabbage has been added, you will cook for an additional 1 1/2 hours. At this point, feel free to check and make sure the cabbage is cooked through and the corned beef is tender. If it needs additional time, feel free to continue cooking but checking frequently - about every 5 minutes.

5. Remove the corned beef from your pot and place on a cutting board. Trim off any excess fat and carve into slices. Now serve on a platter with your cabbage.

6. Open another Harp for yourself and dig in.