How To Make The Best Irish Corned Beef and Cabbage Wedges
Corned beef and cabbage wedges, a hearty and savory dish often associated with St. Patrick’s Day, have a rich history deeply rooted in Irish and American culinary traditions. In this blog post, we will learn how to make the best Irish corned beef and cabbage wedges. We’ll also explore the origins of this iconic dish and guide you through a delicious recipe that adds a modern twist by preparing it in a Dutch oven. Serve this dish with a round loaf of Cardamom Irish soda bread for a complete Irish meal.
The History of Corned Beef and Cabbage
Contrary to popular belief, the combination of corned beef and cabbage is more of an American tradition than an Irish one. In Ireland, the dish is more likely to feature bacon or salted pork. The association of corned beef with Irish culture emerged during the mass immigration of the Irish to the United States in the 19th century.
In the New World, Irish immigrants found corned beef more affordable than their traditional pork options. They adapted to their new surroundings, and corned beef became a staple, especially in Irish-American communities. Over time, it became a symbol of Irish-American heritage, closely tied to St. Patrick’s Day celebrations.
Recipe: Corned Beef and Cabbage Wedges in a Dutch Oven
Corned beef and cabbage can be assembled earlier in the day and left to bake in the oven while the smells waft throughout the house. It takes around 3-4 hours for a 3-4 pound brisket to fully cook and become fork tender. It takes roughly one hour per pound. This can also be cooked in a slow cooker or crock pot on low for 6-8 hours. This delicious meal pairs perfectly with this Irish soda bread recipe.
Corn beef briskets usually come with a spice packet, but this recipe will show you what to use to make the perfect pickling spice flavors. They are naturally very salty, so no extra salt is needed. Make this for St. Patrick’s Day dinner for an American-Irish tradition!
Ingredients For How To Make The Best Irish Corned Beef and Cabbage Wedges
Here are the simple ingredients for a corned beef and cabbage dinner to add to your shopping list.
- 1 corned beef brisket (3-4 pounds), with seasoning packet
- 4 carrots, peeled and cut into 2-inch pieces
- 1 small head of cabbage, cut into wedges
- 1 onion, quartered
- 3 cloves of garlic (whole or chopped)
- 1 teaspoon black pepper or peppercorns
- 1 large bay leaf (or 2-3 small bay leaves)
- 1 tablespoon mustard seeds
- 1 teaspoon coriander
- Water, as needed
- Salt to taste
Optional
- 12 small red potatoes, halved – prepared separately
- Irish soda Bread
Instructions For How To Make The Best Irish Corned Beef and Cabbage Wedges
- Prepare the Dutch Oven:
- Preheat your oven to 325°F (163°C).
- Place the corned beef brisket in a Dutch oven.
- Add Aromatic Ingredients:
- Scatter the garlic, black peppercorns, bay leaves, mustard seeds, and coriander around the brisket.
- Add Vegetables:
- Arrange the carrot pieces, cabbage wedges, and quartered onion around the brisket.
- Add Liquid:
- Pour enough water into the Dutch oven to cover the brisket and vegetables. The liquid will infuse the dish with flavor as it cooks.
- Cover and Cook:
- Place the lid on the Dutch oven and transfer it to the preheated oven.
- Cook for about 3 to 3.5 hours or until the corned beef is tender. Internal temperature should reach 145 degrees F.
- Final Touch:
- Carefully remove the Dutch oven from the oven. Slice the corned beef against the grain and serve it alongside the flavorful vegetables and potatoes
- Serve the corned beef and cabbage wedges hot, savoring the rich flavors and hearty textures.
Notes
1. Here is a full tutorial on how to make Irish Soda Bread. It’s a delicious non yeast bread that can be made in less than an hour. Learn why and how to score the top of the dough with an X.
2. If you like a crisp and firm cabbage, add it to the dish for the last 20 minutes or cook it in the cooking liquid after you remove the meat.
3. An easy way to prepare the small red potatoes is to wash them and rub them with olive oil and sea salt. Place them on a microwave-safe plate and cook until fork tender.
Wrapping Up How To Make The Best Irish Corned Beef and Cabbage Wedges
Corned beef and cabbage wedges have evolved from a practical adaptation to a cherished tradition, intertwining Irish and American culinary histories. This Dutch oven recipe brings a delightful modern twist to this classic dish, ensuring a delicious and memorable meal for your St. Patrick’s Day celebration or any hearty family gathering. Cheers to the fusion of tradition and innovation on your plate!
Our family loves to celebrate Irish traditions and this corned beef and cabbage meal is something we look forward to every year. My favorite way to enjoy this dish is with Irish soda bread– I make it all year long. I am 1/8 Irish after all. 😉 I hope you are inspired to try this Irish dinner – it’s almost better than finding a pot of gold!
Also, try:
Cheers,
Sarah
Recipe Card For How To Make The Best Irish Corned Beef and Cabbage Wedges
The Best Irish Corned Beef and Cabbage Wedges
Ingredients
- 1 corned beef brisket 3-4 pounds, with seasoning packet
- 4 carrots peeled and cut into 2-inch pieces
- 1 small head of cabbage cut into wedges
- 1 onion quartered
- 3 cloves of garlic whole or chopped
- 1 teaspoon black pepper or peppercorns
- 1 large bay leaf or 2-3 small bay leaves
- 1 tablespoon mustard seeds
- 1 teaspoon coriander
- Water as needed
- Salt to taste
- 12 small red potatoes halved – prepared separately
- Irish soda Bread
Instructions
- Preheat your oven to 325°F (163°C) and place the corned beef brisket in a Dutch oven.
- Scatter the garlic, black peppercorns, bay leaves, mustard seeds, and coriander around the brisket.
- Arrange the carrot pieces, cabbage wedges, and quartered onion around the brisket.
- Pour enough water into the Dutch oven to cover the brisket and vegetables. The liquid will infuse the dish with flavor as it cooks.
- Place the lid on the Dutch oven and transfer it to the preheated oven and cook for about 3 to 3.5 hours or until the corned beef is tender. Internal temperature should reach 145 degrees F.
- Carefully remove the Dutch oven from the oven. Slice the corned beef against the grain and serve it alongside the flavorful vegetables and potatoes.
- Serve the corned beef and cabbage wedges hot, savoring the rich flavors and hearty textures.
Looks delicious. I like holiday recipes!,