This is the meal of choice when my family celebrates St. Patrick’s Day on March 17th. This meal is as traditional as it gets. This corned beef recipe is very straightforward and actually very simple. Corned beef and cabbage is not entirely an Irish national recipe. It became popular with Irish-American immigrants near the turn of the century as a replacement for the much more expensive bacon.  Either way, you will love this corned beef and cabbage. Foodcreate.com wishes all of our readers and premium members a very special and festive St. Patrick's Day!

1  2- to 2-1/2-pound  corned beef brisket*

1  teaspoon  whole black pepper

2    bay leaves

3  medium  carrots, quartered lengthwise

2  medium  parsnips or 1 medium rutabaga, peeled and cut into chunks

2  medium  red onions, cut into wedges

10  to 12  new potatoes (1 pound)

1   small cabbage, cut into 6 wedges (1 pound)

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef.

2. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

3. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes.

4. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot.

5. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot.

6. Thinly slice meat across the grain.

Transfer meat and vegetables to a serving platter.

Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

Recipe and photo courtesy of Midwest Living Magazine.

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