With St. Patrick’s day just around the corner, you know you are going to want to make this Classic Irish Boiled Corned Beef & Cabbage Recipe. Jammin’ Judy returns with this easy classic Irish dinner.
My sister Judy’s family cannot get enough of this dinner, so she is the one who makes it for our Sunday dinners. She decided to cook this a little early this year (probably because we will have it more than once). Believe it or not, we cooked 4 corned beef with 5 pounds of potatoes and 1 head of cabbage. With about 14 of us for dinner, we had probably only enough for 2 lunches left over. My family just digs into it.
I already have one corned beef recipe on my site (Slow Roasted Corned Beef & Cabbage), but this is by far the most classic way to cook corned beef. Boiled boiled boiled, but it really does work to tenderize the beef.
The key for this recipe’s success it to remove the beef when you go to cook the potatoes. Don’t try to cook it all in one pot or you will wind up with a big mushy mess.
Anyways, you can’t go wrong with this corned beef recipe. Enjoy!