How Do I Make Corned Beef With Cabbage? So you looking to make the traditional boiled dinner for St Patricks day? BTW this is also known as the New England Boiled Dinner. Well I’ll tell you what, this is actually one of my favorite meals of all time. I really like the flavor of the corned beef, and I love the braised cabbage and potatoes. When you make this dish, you need to serve with mustard, and horseradish cream sauce. Use the same one in the recipe I listed on how to make horseradish sauce.

Okay, so what goes into making corned beef and cabbage?

Here is what you need…

Ingredients for Corned Beef And Cabbage

4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions, peeled and quartered or halved
6 to 8 red bliss cut in half, soaked in cold water
1 cabbage
salt and freshly ground pepper

For service, colemans mustard that has been hydrated with water, and horseradish sauce.

Method:

Put the brisket into a saucepan and cover with water. Bring gently to a boil. Simmer, covered, for 3-3 1/2 hours. Once the beef is fork tender, remove it from the broth. Place in the carrots, onion, potatoes and cabbage that has been cleaned and quartered into the broth and cook until the vegetables are tender. About 15 minutes.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of sauce.

And guess what, a easy mashed potato recipe is no problem. You will find out once you read this, you will be so amazed. And, the thing is, there are really only a few ingredients.

Simple Easy Mashed Potatoes Recipe

Russet (Idaho Potatoes) peeled and cut into quarters 2 pounds

Hot scalded half and half milk 1 1/2 cups

Butter unsalted 1/2 stick

salt and pepper to taste.

Method:

place the potatoes in a pot and cover with water. Season the water with salt until the water tastes salty. Bring the water to a boil, then reduce immediately to a light simmer. Cook until the potatoes are tender when pierced with a fork.

Once the potatoes are done, drain them and let stand for a minute to get the water completely drained.

At this point, you can mash the potatoes with a masher, or use a potato ricer for a smoother potato. Season with salt and pepper, break up the butter and drop it in the potatoes.

Gradually add in the hot half and half until you get the consistency you want. Add more butter if you want, and adjust seasoning.

Chefs notes: I like unsalted butter because it is fresher (salt is a preservative). and half and half makes the potaotes creamy. For richer potatoes, use cream, for less rich, use whole milk.

If you want, you can add in scallions, bacon bits, blue cheese…really what ever you mind can think up!

Hope you enjoy!

And…if you have a question, leave us a comment…I’ll know what people are looking for!