Dia duit, and Happy St. Patty’s Day!
Well it’s a bit earlier than St. Patty’s Day this year that I’m throwing this on the blog. With the whole quarantine happening right now, Dustin and I thought we should celebrate early, just to make sure I got to have my Irish Soda Bread…because he knows that I lovvvveeee my Irish Soda Bread. And, let’s face it, who knows what the supermarkets are going to look like as far as Irish Soda Bread goes with the Coronavirus scare. Last year, I waited too long to pick up the beef brisket and Irish soda bread from the store–shame on me–and I didn’t want a repeat of that.
This was by far my favorite Corned Beef and Cabbage we’ve made yet, and we just winged this one. Luckily I wrote down what we did. Woo!
I also made crazy delicious–but not exactly the healthiest–potatoes from this recipe. I will post the link to those on here, as well. They were ridiculously good.
I hope you have a wonderful St. Patty’s Day! Enjoy with your Guinness and Irish Soda Bread!
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Ingredients
1 Piece of Corned Beef Brisket (I used a 3 1/3 lb piece)
3 Tbsp. of Extra Virgin Olive Oil
2 Tbsp. of flour
1 whole head of cabbage cut into 8 chunks (no stem)
2 medium sweet onions, sliced
5 cloves of garlic, rough chopped
3 bay leaves
1 can of Yuengling lager or whatever beer you have on hand.
(Don’t forget to take one sip for luck!)1 Tsp of paprika
1/4 Tsp of fennel
1 Tsp of garlic powder
3 Tbsp of butter
2 cubes (or 2 packets) of beef bouillon
black pepper, to taste
Directions
- In a dutch oven, add 3 Tbsp of Extra Virgin Olive Oil and heat on medium.
- Remove Brisket from plastic and rinse with cold water. The Brisket usually comes with a seasoning packet. Put the packet aside. Pat the Brisket dry with paper towels.
- Open the seasoning packet and season both sides of brisket, 1/2 of the packet on each side.
- Lightly season each side with black pepper, to taste.
- Sprinkle 1 Tbsp of flour on each side, evenly, and pat into the Brisket with your hand.
- Place fat side down in the dutch oven.
- Flip the beef after about 8-10 minutes and sear on the other side.
- Peel the first couple of layers of cabbage and rinse the remaining head of cabbage. Discard the first two layers.
- Cut off the stem and cut cabbage in half, and then half again. Make sure to cut out the thick part of the stem and discard. You will be left with 8 wedges. Place cabbage around the sides of the beef.
- Add garlic over the Brisket.
- Add 3 Bay Leaves.
- Peel and slice onions into strips.
- Add 1 Tsp of paprika, 1/4 Tsp of fennel, 1 Tsp of garlic powder, 3 Tbsp. of butter and 1 can of beer to the dutch oven.
- Add water to the dutch oven until everything is mostly covered, but make sure the Brisket is always covered.
- Cover and simmer on low for 4 hours.
- About an hour before the brisket is done, add 8 potatoes to the dutch oven and cook for an hour.
- Once the brisket is done, remove the Brisket from the dutch oven and wrap in foil. Set aside for 10 minutes.
- Slice the Brisket and enjoy!
- Click here for the mashed potatoes recipe I made with the Brisket!
Directions with Photos
- In a dutch oven, add 3 Tbsp of Extra Virgin Olive Oil and heat on medium.
- Remove Brisket from plastic and rinse with cold water. The Brisket usually comes with a seasoning packet. Put the packet aside. Pat the Brisket dry with paper towels.
- Open the seasoning packet and season both sides of brisket, 1/2 of the packet on each side.
- Lightly season each side with black pepper, to taste.
- Sprinkle 1 Tbsp of flour on each side, evenly, and pat into the Brisket with your hand.
- Place fat side down in the dutch oven.
- Flip the beef after about 8-10 minutes and sear on the other side.
- Peel the first couple of layers of cabbage and rinse the remaining head of cabbage. Discard the first two layers.
- Cut off the stem and cut cabbage in half, and then half again. Make sure to cut out the thick part of the stem and discard. You will be left with 8 wedges. Place cabbage around the sides of the beef. Add garlic over the Brisket.
- Add 3 Bay Leaves.
- Peel and slice onions into strips.
- Add 1 Tsp of paprika, 1/4 Tsp of fennel, 1 Tsp of garlic powder, 3 Tbsp. of butter and 1 can of beer to the dutch oven.
- Add water to the dutch oven until everything is mostly covered, but make sure the Brisket is always covered.
- Cover and simmer on low for 4 hours.
- About an hour before the brisket is done, add 8 potatoes to the dutch oven and cook for an hour.
- Once the brisket is done, remove the Brisket from the dutch oven and wrap in foil. Set aside for 10 minutes.
- Slice the Brisket and enjoy!
- Click here for the mashed potatoes recipe I made with the Brisket!
