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Best Ever Corned Beef and Cabbage: A St. Patrick’s Day Must-Have

Best Ever Corned Beef and Cabbage: A St. Patrick's Day Must-HaveSt. Patrick’s Day is a time of celebration, and what better way to celebrate than with the best ever Corned Beef and Cabbage recipe? This classic Irish dish is not only delicious and satisfying but also has a rich history tied to the Emerald Isle. So, put on your apron, and let’s dive into this must-have recipe for your St. Patrick’s Day feast!


  • 4 pounds corned beef brisket with spice packet
  • 6 cloves garlic, minced
  • 1 large yellow onion, chopped
  • 1 pound carrots, peeled and chopped into large chunks
  • 1 pound baby potatoes, washed
  • 4 cups water
  • 2 bottles of Irish stout (such as Guinness)
  • 1 head of cabbage, cored and chopped into large chunks
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Now that we have our ingredients ready, it’s time to start cooking. Here’s a step-by-step guide to creating the best ever Corned Beef and Cabbage.


1. Place the corned beef brisket, spice packet, minced garlic, and chopped yellow onion into a large pot or Dutch oven. Add the carrots, baby potatoes, water, and Irish stout. The liquid should cover the meat. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for approximately 2 hours, or until the beef is tender.

2. Preheat the oven to 350°F (175°C). Once the beef is cooked, transfer it to a baking dish and set aside. Reserve the cooking liquid for the cabbage.

3. In the same pot or Dutch oven, add the chopped cabbage to the cooking liquid and bring it to a boil. Reduce the heat to a simmer, and cook the cabbage until it is tender about 20 minutes.

4. While the cabbage is cooking, place the baking dish with the corned beef in the preheated oven. Bake for approximately 20-30 minutes, or until the surface of the meat is crispy.

5. When the cabbage is cooked, remove it from the pot with a slotted spoon and place it on a serving dish. Transfer the corned beef from the oven to the serving dish. Sprinkle with chopped fresh parsley, and season with salt and black pepper to taste. Your delicious St. Patrick’s Day Corned Beef and Cabbage is now ready to be enjoyed!

History and Curiosities

Although Corned Beef and Cabbage is widely associated with Irish cuisine and St. Patrick’s Day celebrations, the dish actually has its origins in the United States. Irish immigrants who arrived in the mid-1800s substituted the traditional Irish bacon with corned beef, which was more accessible and affordable. The cabbage and potatoes, both staple foods in Ireland, were easy to grow and cheap ingredients, making this dish a comforting and filling meal for families.

However, Corned Beef and Cabbage has since been embraced and celebrated by the Irish community, becoming an integral part of the St. Patrick’s Day festivities. The dish symbolizes not only the resilience of Irish immigrants in adapting to new lands but also their ability to preserve and cherish their unique cultural heritage. The use of Irish stout in the recipe further strengthens the connection to Ireland, infusing the meal with a rich and robust flavor.

Just like the Irish, Corned Beef and Cabbage has made its mark on other cultures too. For example, the Jewish cuisine prominently features corned beef, bringing this popular dish to a more diverse audience. No matter your background or traditions, this best ever Corned Beef and Cabbage recipe is sure to become a beloved part of your St. Patrick’s Day celebrations, and perhaps even an annual tradition around your dinner table!

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