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Every March I get embarrassingly excited for corned beef and cabbage dinner on St. Patrick’s Day. It is my most favorite meal of the year, just slightly above Thanksgiving dinner and Sunday brunch. We usually invite friends over to partake in the traditional St. Patrick’s Day meal-I buy several large roasts and slowly cook the dinner, filling my home with the fantastic aroma of my favorite dinner ever.
Each time we invite someone new over for our St. Patrick’s Day corned beef & cabbage dinner, we hear the same comment… “I wouldn’t even know how to begin to make corned beef!”
I am floored each time a friend tells me that they are intimidated by what they think is such a complex meal because in reality, it’s so simple!
Start with a packaged corned beef roast. There are several different cuts to choose from-points, rounds and flats. Point an Flat cut are the two most commonly stocked at grocery stores. A point cut tends to be thicker on one end with a fattier marbling. It’s cheaper per pound than the other cuts, but you’re getting less meat for the price. The flat cut is usually a pretty consistent thickness and has only slight fat marbling-enough to make the meat perfectly tender but not enough to feel like you’re only getting a little meat with your fat. I usually go with the flat or the round cuts but I’ve used the point cut plenty of times and it TASTES just as good!
Perfect Corned Beef & Cabbage
- 3 LBS packaged corned beef roast this will vary depedning on how big or small you want the roast to be. This will come with the spices already needed.
- 6 small potatoes
- 12 carrots
- Open your spice packet and empty it into the water with your corned beef roast.
- Turn on the heat and once your water boils, turn it down to low and let your roast simmer for about 45 minutes per pound, covered.
- Scrub and cut up enough potatoes for your family. We have 5 people, including two toddlers and we usually use about 7 or 8 red potatoes or 4 russet potatoes.
- Peel 2-3 carrots per person and cut in long sections and wash/cut a head of cabbage into quarters.
- In the last 30 minutes of simmering, add your potatoes and carrots. Let simmer for 15 minutes. Remove the roast to let it rest and then add your cabbage to the pot with the potatoes and carrots and simmer another 15 minutes.
- Remove all of the vegetables from the pot and slice your corned beef against the grain. You’ll be able to see lines going through your roast (usually length-wise), just cut perpendicular to those lines.
- Serve your roast and vegetables all together! Some people like to add mustard to dip their meat in, my husband thinks that’s the ONLY way to eat corned beef!