Each kitchen wizard has come up with her own recipes for success for this traditional dish.
Here is the first entry that serves six, offered by Rachael Ray for all her followers, many of whom like to watch this colorful cook whip up dishes on her daily namesake show after which time many try to replicate this spitfire's magic.
Place the corned beef, bay leaves and brine from the package In a large Dutch oven and cook according to package directions.
About 45 minutes before the meat is done, add carrots, celery heart, onions and potatoes to another Dutch oven, add 2 inches of water, a drizzle of EVOO (Rachel's nickname for extra virgin olive oil), some salt and a sprinkle of sugar. Top with cabbage, another drizzle of EVOO, salt and another sprinkle of sugar. Cover the pot, bring to a boil, reduce to low and steam for 45 minutes. Platter the vegetables alongside sliced corned beef.
2 packages corned beef in brine
2 fresh bay leaves
6 carrots, peeled and halved across
Celery heart, trimmed and halved across
4 small to medium yellow onions, halved
6 russet potatoes, peeled or whole Yukon gold potatoes, unpeeled
2 tablespoons EVOO (Extra Virgin Olive Oil)
Salt to taste
1 teaspoon sugar, divided
1 head cabbage, cut into 6 wedges
OK, that's one version for making an easy corned beef and cabbage, a recipe for success on St. Patrick's Day.
Meanwhile, here's the offering from Paula Deen. This saucy chef gives a good tip about making this particular dish. She says, "Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water."
And so, with that in mind, here's Deen's recipe:
Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces. Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.
4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
Salt and freshly ground pepper, to taste
1 can corned beef
And so, with these easy corned beef and cabbage recipes at the ready, get ready for a great St. Patrick's Day featuring this traditional dish made in a snap. Erin go bragh!