Corned Beef and Cabbage

Name: Corned Beef and Cabbage
Yield: serves 2
Ingredients: Canola oil spray; 1 medium onion, halved and thinly sliced; 1 celery stalk, thinly sliced; 1/2 to 3/4 pound corned beef from the deli; 1 large russet potato, unpeeled and cut into 1/2-inch cubes; 1 cup sliced carrots; 1/2 head green cabbage, roughly chopped (about 4 cups); 1/4 cup broth (beef, chicken, or vegetable); 1/8 teaspoon allspice; 1/8 teaspoon sea salt, optional; 1/8 teaspoon freshly ground black pepper, optional; 1 bay leaf

December 9, 2011

Corned beef and cabbage is a meal traditionally eaten by Irish Americans in celebration of St. Patrick’s Day in March. Corned refers to the large salt crystals (corns) rubbed into the meat to preserve it. The corned beef has enough spices to flavor this recipe, but if you feel the need for more spice, include the sea salt and pepper. For more gravy, simply add more broth to the recipe. I use lunch-meat-style corned beef in a thick slice from the deli in this recipe simply because it’s hard to find a package of raw, seasoned corned beef that’s less than two pounds. However, you can certainly use raw corned beef if you prefer.

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