Moylan’s Corned Beef and Cabbage Dinner
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3 Things to Know About an Irish Husband:
1. Carry tons of sunscreen. In fact, NEVER leave home without it! And not the SPF 20 stuff. I mean the water proof, SPF 80 Sport stuff. Get used to frequent assistance with applications as well.
2. Work on your memorization skills. Irish families are known to be extremely large. With marriage, I not only gained a wonderful Father, Mother, Brother, and Sister-In-Law, but I also acquired 2 amazing Grandparents, 25 Aunts and Uncles, 32 Cousins, and 4 Second Cousins. Lots of names and birthdays to remember.
3. Learn to love corned beef. And better yet, learn to make it. When we’re lucky enough to get a weeknight dinner invite to Grandma and Grandpa Moylan’s, Corned Beef and cabbage with potatoes, & carrots are likely on the menu. You know you’ve hit the jackpot when Grandma Phyllis pulls out a batch of her famous Irish soda bread as well!
Moylan's Tipperary Pale Ale
Moylan’s Corned Beef and Cabbage Recipe
(Preparing this corned beef and cabbage recipe is more of a method than a recipe. While it takes a long time to cook, it’s totally hands-off).
Prep time: 10 minutes
Cook time: 5.5 hours
Ingredients:
- Packaged Corned Beef Brisket (2, 2.5 lb cuts fed 8 adults)
- 3 22oz bottles Moylan’s Tipperary Pale Ale (more, if you’d like a glass with your dinner as well!)
- 1 Head of green cabbage, cut into 8 large wedges
- 10 red potatoes
- 1 lb bag of baby carrots
Start with a corned beef brisket
Cabbage, carrots and potatoes to go with the corned beef
Remove Corned Beef Brisket from package and rinse. Place brisket in a dutch oven or heavy bottomed pot and cover with Moylan’s Tipperary Pale Ale, add water if needed to cover brisket. Add seasoning packet that comes in packaged corned beef, and bring to a boil. Reduce heat and simmer for 5 hours.
Simmering corned beef - don't add your cabbage yet!
Remove brisket from pot and let stand on cutting board -fat side up- for at least 30 min. Bring beer back up to a boil and add potatoes- cook for 15 minutes, then add carrots. Cook for another 10 minutes, then add cabbage and cook till all veggies are tender and cooked through.
Trimmed Corned Beef
After meat has rest, trim fat from the top of brisket and carve.
Grandpa Moylan sharpening his knife before getting to work...
Carving your cooked, rested and trimmed corned beef
Carved Corned Beef
Coleman's Mustard
Serve your warm corned beef and cabbage with potatoes and carrots. Grandpa prefers his with a little bit of Coleman’s Mustard. BEWARE – this stuff’s got some kick!
Moylan's corned beef and cabbage recipe
(Not the best presentation, but honestly after 5 hours of cooking, I was waaay more interested in eating!)
And Grandma Phyllis made her Irish Soda Bread! YEEESSSSS!!!!
Grandma Phyllis' Irish Soda Bread
HAPPY ST. PATRICKS DAY!!
Michelle MacPhearson March 15, 2012 at 1:41 pm
This sounds soooo good! I can’t believe it never occurred to me to boil the corned beef in beer, we use beer for cooking a lot of other stuff. BRILLIANT! Thank you Christy!
Trish March 16, 2012 at 4:45 pm
Looks great Christy!! The key is using the water/beer from the meat to cook the spuds and cabbage…so amazing.