Monday Menu: Corned Beef and Cabbage {Vintage Recipe}

IMG_2710Like many Americans, I had my first taste of corned beef and cabbage on St. Patrick’s Day.  But here’s the deal, it is really more of an Irish-American dish rather than a true Irish meal.  No matter its origins, I love, love, love corned beef (I will never turn down a Reuben sandwich) and I love, love, love cabbage.  The two were just made to go together.

I don’t have a slow cooker (don’t ask) but I think this recipe would be ideal for tossing into the crockpot in the morning and then cooking the cabbage with about 3 cups of the cooking water when you get home.

Most corned beef briskets come with a flavor pouch.  You can discard it because you won’t need those seasonings for this recipe.

Ingredients
6 pounds corned beef brisket
1 small onion or 1/2 large onion
1 carrot
2 cloves of garlic, minced
2 bay leaves
Head of cabbage (6-8 pounds)

IMG_2696

Method

Rinse corned beef and place in a soup pot.

IMG_2697
Cover with water and add the onion, carrot, garlic, and bay leaves.

IMG_2700

Bring to a boil, cover, and cook over low heat for 3 hours or until tender.  Add boiling water from time to time to keep meat covered.

Cut cabbage into wedges and add to the pot.  Cook until tender, about 15 minutes.

IMG_2702

Drain well.  Slice the meat across the grain and serve.

IMG_2707

The following two tabs change content below.

Dr. Julie-Ann

I'm Dr. Julie-Ann, a glamorous mid-century homemaker wannabe. I geek out on vintage cookbooks, charm school guides, sewing books and patterns, magazines, and homemaking advice. The Mister and I are vagabonds-- Native Californians currently living the glamorous lifestyle in the Midwest.

Latest posts by Dr. Julie-Ann (see all)

Comments

  1. says

    This is a Jell-O recipe which might have several names, such as “Poke Cake” or “Rainbow Cake.” I’m just going to tell you how I do it.

    Bake a white cake according to the package directions, using a 9×13 pan. While the cake is still warm, poke holes in it with a fork. Dissolve a 6-oz package of Jell-O in two cups of boiling water. Pour slowly over warm cake. (I try to focus the liquid over the holes I’ve poked.) Once cake has cooled, chill. Frost cooled cake with Cool Whip and sprinkle with coconut, if desired.

    Some recipes call for the cake to be more dense. And I notice that some recipes use the small Jell-O package. I prefer to use the large one made double strength (no cold water) for stronger fruit flavor.

    You know, I don’t believe the Irish had anything to do with this recipe. It’s just that it’s green.
    Kathy Warnock recently posted..OLD-TIME TELEVISIONMy Profile

  2. Dr. Julie-Ann says

    When I first read this, my reaction was, “But, wouldn’t the liquid jello make the cake soggy?” However, since this sounds like a popular recipe, I guess it doesn’t!

  3. says

    Of course, you chill the cake, so it’s sogginess sets up like Jell-O. I should have said that this is a cake that should be made ahead of time so that it can chill well before serving. Left-overs should be kept in the fridge.

    I often wonder if Jell-O is as flavorful as it used to be.
    Kathy Warnock recently posted..OLD-TIME TELEVISIONMy Profile