Saint Patrick’s Day is right around the corner so it’s a perfect time to delve into an Irish classic; corned beef and cabbage!
If you are looking for a taste of Ireland, look no further than Doyle’s Cafe in Jamaica Plain, the quintessential Irish pub and restaurant was established in 1882 and has been serving traditional corned beef and cabbage ever since!
RECIPE:
- Recipe makes 5 servings
- 3 pounds corned beef brisket with spice packet
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
Directions
- Place corned beef in large pot cover with water.
- Add spices.
- Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
- Peel and add potatoes, carrots, and cabbage to boiling water. Cook until the vegetables are almost tender, about 15 minutes.
- Place vegetables in a bowl and cover with broth (cooking liquid from corned beef)
- Remove meat and let rest 15 minutes.
- Slice meat across the grain. Put back in cooking liquid, until ready to serve.
**optional: add peeled beets