St. Patrick's Day Corned Beef Dinner

I know it's a day late but I didn't finish making this until dinnertime yesterday. So maybe you can use it next year. Or make it just because it is so good. Corned beef takes time but it is really very simple. Place your corned beef fat side up in a heavy pot and cover it with water. I used half water and half beef stock. I throw in whole carrots, celery, onions and celeriac for extra flavor. They will be discarded after 3 hours of cooking. Bring this to a boil and skim off any scum that forms. Turn it down to a simmer, cover it and let it cook for about an hour for each pound.

I like to mix a cup of sour cream with a half bottle of horseradish and some fresh dill for a sauce for the finished meat.

I also use the smallest potatoes I can find. This year I lucked out with these tiny purple, red and white ones.

When you prepare your the vegetables for the final dish, you might want to keep them separate for presentation and serving. I sliced parsnips into coins and cubed turnips and wrapped them separately in cheese cloth.

I pealed and sliced the carrots into long strips.

About an hour before your meat is done, add the vegetables. Slice the cabbage into wedges retaining part of the core at the bottom to keep it from falling apart. Discard all of the original whole vegetables and leave the stock and meat in the pot. Add the newly prepped vegetables along with the cabbage wedges. Cook covered just until the cabbage softens but still has a bit of a bite.

I packed up trays of this for my friends. Thinly slice the corned beef against the grain. Place some cabbage wedges down the middle of your platter. You can see the turnips on the bottom right and the parsnips are under the carrots on the top right. The mini potatoes are in between them. I separate everything with the sliced carrots. Add a few knobs of butter. Ladle the stock to cover almost to the top. Sprinkle with fresh parsley. Serve it with soda bread for dipping. Serve with the horseradish sauce and some whole grain mustard.

Tomorrow I will give you the recipe for the best soda bread ever.


Creepy Glowbugg said…
Man, I wish I had seen this yesterday. My corned beef was good, but this looks so much better! My husband likes me to add a bottle of Guiness to the meat while it cooks, but I don't care for the bite that the stout gives it.
Next year I will use your receipe.
Your corned beef and veggies look heavenly. What a great idea for keeping the vegetables separated. Hope you saved enough for your family and to make corned beef hash.
Anonymous said…
It´s a long time since I had corned beef and I can´t understand why, I do like it.
Corned beef was poor mans food when I grew up and nothing one really talked about :-)Usually the cans came from Poland back then. Now days I almost never sees it unless I go to the supermarkets.

Have a great day now!
Pricilla said…
Mmmm, corned beef. I didn't make one this year.
Here's an old Irish blessing to go with the dish -- "May the wind at your back not be from corned beef and cabbage!"
Jayne said…
Hope you had some leftovers to make reubens and/or hash with! I made the former for lunch today and the latter will be skillet-browned with sunny-side eggs atop for tomorrow's hearty breakfast(along with toasted soda bread).
Guillaume said…
Looks delicious, but i have Irish stew on St-Patrick's Day.
aawww...this looks so good to me. i missed having it this year...john just doesn't like it...... but i LOVE it ...

lucky friends !!!!
Raven said…
That looks AMAZING! Too bad I don't have more people to cook for. I made your sliders for my last party, and they were everybody's favourite.

Also, be sure to add my NEW blog location at
as I am going to be deleting the old one once I get everybody changed over. Thanks!
Mina said…
Oh my goodness! This looks amazing.
diane said…
I am new to this Irish soda bread thing so when you said dipping Irish soda bread into the broth, made me wonder,if it has raisons in it does that taste strange?
diane said…
I am new to this Irish soda bread thing so when you said dipping Irish soda bread into the broth, made me wonder,if it has raisons in it does that taste strange?