When I mentioned making corned beef and cabbage to Lloyd, I was shocked to hear that he’d never tried it.
I didn’t believe him. It seemed impossible that his dad (a former chef) had never cooked this for the family. I asked his dad if this was true, and he confirmed that the only boiled dinner Lloyd had ever had was Daisy ham. His dad’s boiled ham is one of Lloyd’s favorite meals. Since corned beef and cabbage is a similar type of meal, I knew Lloyd would enjoy it.
Lloyd is a meat and potatoes
and Thin Mints and McDonald’ and rib sandwiches guy, after all.
And I am a crock pot gal.
We all win.
Corned Beef and Cabbage
From this recipe
3 pounds corned beef brisket
spice packet that comes with the beef, or 2 TBSP pickling spice
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven or crock pot and cover with water. Add the spice packet or about 2 TBSP pickling spice. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
Corned beef is certainly comfort food, but I always associate this meal with the the start of spring since it is traditionally served around St. Patty’s Day. It has a unique taste from the pickling spices, with the distinctive flavors being peppercorns, cloves, and bay leaf. Its texture is a cross between ham and pot roast. Both the vibrant pink meat and vegetables were tender and perfectly spiced. I was happy that this brisket wasn’t overly salty, as corned beef tends to be.
Lloyd was psyched I introduced him to a new meal.
He said this was even better than those rib sandwiches.
Winner, winner, corned beef dinner!