I have an introductory to food history and culture for your little ones! Did you know that corned beef and cabbage never reached Ireland? Most people in Ireland eat pork or lamb on St. Patrick’s Day. In fact, the American tradition of St. Patrick’s Day did not reach Ireland until the late 20th century.
So in honor of the Irish-American holiday I have a quick and easy corned beef and cabbage recipe for you to try.
- 3 pounds of corned beef brisket and seasoning packet
- 10 small red potatoes
- 1 tsp minced garlic
- 1 medium onion (optional)
- 1 red, green and yellow bell pepper (optional)
- 2 cups of baby carrots
- 1 large head of cabbage, cut into wedges
- Place corned beef and seasoning packet in large pot and cover with water. Add spices and bring to a boil. Reduce to a simmer and cover for approximately 50 minutes or until tender.
- Add whole potatoes, onion, peppers, and carrots. Cook until the vegetables are almost tender. Add cabbage and cook for 15 additional minutes. Remove meat and let rest for 20 minutes.
- Place vegetables in a bowl and cover. Add as much of the cooking broth as you want. Slice meet and serve.