Corned beef & cabbage is a favorite meal of ours (as it is for most Americans of Irish descent) and a tradition in our house on St. Patrick’s Day. I’ve also found that it’s surprisingly easy to brine my own homemade brisket too (here’s how I do it).
Brining your own corned beef makes this a much healthier meal by avoiding all of the artificial additives found in store bought, pre-made corned beef.
Really, with these modifications, I see no reason corned beef and cabbage can’t be enjoyed any time of year!
Corned Beef & Cabbage – The Prep
Brining your own homemade brisket may sound like an extra step, but it’s worth it to avoid the added nitrites and chemicals of store bought corned beef. It does mean planning (well) ahead of time, but once you have the corned beef, the actual dish takes virtually no time to put together!
If it’s still 3-5 days before St. Patty’s Day, you have time to brine your own corned beef brisket! (See above for the recipe).
Once the brisket is brined and ready, the remaining prep is a snap. I use a crock pot to slow cook the meat but saute the veggies separately in a pan about half an hour before the meat is done for a great texture.
Hey … Where’s the Potatoes?
Of course traditional corned beef is not complete without cabbage (which I definitely include lots of) and potatoes. Our family typically avoids white potatoes (here’s why) because they’re starchy and high on the glycemic index, but on special occasions we will indulge in them.
I definitely favor more nutrient-dense options like sweet potatoes or cauliflower “mashed potatoes” on the side instead, but feel free to add a few potatoes into the crockpot in honor of the Irish if you wish!
For other recipe ideas that honor Irish heritage in healthier way, check out my potato-free Cottage Shepherd’s Pie or the always popular Bangers and Mash. (These are also great options if there’s no time to brine a brisket!)
- For the brisket:
- 3-4 lb. corned (preferably brined at home) beef brisket
- 3-4 cloves of garlic
- pepper to taste
- For the sides:
- 1 large head of cabbage
- 2 onions
- 2 garlic cloves
- 1 carrot
- spices to taste
- First, Drain brine, rinse brisket under cool water, and put in crock pot for 8 hours on low heat. Add garlic, pepper, and enough water to just cover meat. (Do not use the brine ... it will be too salty!)
- About half an hour before beef is done, slice carrots, onion, garlic, and cabbage with a medium chop.
- Saute onions, garlic, and carrots in butter or ghee in large skillet until somewhat soft.
- Add cabbage and spices and cook until soft. Add a little corned beef water from the crockpot if it starts to get dry.
- Serve the corned beef over the cabbage and veggies. Serve with cauliflower "mashed potatoes" if desired.
Ever made your own corned beef and cabbage before? What are your tips and tricks?