Serving corned beef and cabbage on New Year’s day is a tasty tradition to adapt as it is associated with good luck and prosperity in the New Year. Hoppin’ John black-eyed peas are another favorite as an added side (not included in this recipe). If you have a favorite traditional dish in your family, we’d love you hear about it. Please share it in the comments.
(For 8 servings)
Prep time: 10 min
cooking time: 3 h 30 min
Cannot be frozen
1400 g | 48 oz corned beef brisket, with spice packet, trimmed of excess fat
2 bay leaves
4 sprigs thyme
2 sprigs rosemary
225 g | 8 oz baby potatoes, quartered
2 tbsp unsalted butter
2 medium green cabbages, roughly shredded
125 ml | 4 fl oz | 1/2 cups dried cranberries
1 handful flat-leaf parsley, chopped, plus extra sprigs to garnish
brown bread, e. g. Irish soda bread, to serve
beer, e. g. pilsner/lager, chilled
freshly ground black pepper
1 Place brisket in a large Dutch oven and cover with water. Stir in spice packet contents, bay leaves, thyme and rosemary.
2 Bring to the boil over a moderate heat and then reduce to a simmer, cooking until brisket is tender, about 3 hours; check on water level every 30 minutes or so, topping off as needed.
3 Stir in potatoes and continue to cook at a steady simmer until tender, about 10-15 minutes.
4 In meantime, melt butter in a large skillet set over a medium heat. Add cabbage, a generous splash of water and a pinch of salt, covering skillet with a lid.
5 Cook over a reduced heat until tender, stirring occasionally, about 6-9 minutes.
6 Remove potatoes from Dutch oven when ready and stir into cabbage along with cranberries, parsley and plenty of salt and pepper to taste.
7 Remove brisket from Dutch oven and let rest under aluminum foil for 10 minutes before slicing. Reheat cabbage and potatoes as needed before dividing between plates along with beef.
8 Garnish with parsley sprigs and serve with brown bread and beer on the side.
*Nutritional info excludes bread and beer.
protein (g): 45.0
carbs (g): 23.9
sugars (g): 13.0
fat (g): 46.5
sat. fat (g): 16.3
fiber (g): 6.2
sodium (g): 1.2