One of the famous Irish dishes served for St. Patrick’s Day is Corned Beef and Cabbage Stew. I originally learned how to make this tasty dish from my husband Gary’s father, Al. Al was a native of the Canadian Province of Newfoundland and grew up enjoying this wonderful stew. The people of Newfoundland originally came from Ireland so they brought their favorite dishes with them. Corned beef is a beef brisket that has been salt cured and has a special blend of spices like mustard seed, allspice, coriander, cloves, pepper and cardamom. This hearty stew is filled with corned beef, cabbage, potatoes, carrots, turnips and parsnips and topped with collard greens. It’s definitely a meal in one. I’ve used deli corned beef for this recipe since it’s easier to find in the supermarket. This dish can be simmered on the stovetop or in a Crockpot. Happy Cooking!
Ingredients
Instructions
- Rinse all vegetables for dish. Peel with a vegetable peeler and cut up into bite-sized pieces the onion, potatoes, carrots, parsnips, and turnip. Remove core from cabbage and cut into quarters. Trim collard greens by removing tough stems. Heat up a large dutch oven pot with 2 T oil on medium high heat on stovetop.
- Add salt pork (leave it whole), onion, carrots, parsnips and turnip to pot and sauté for 5 minutes stirring. Flip the salt pork so it browns on both sides. Then add corned beef, chicken broth and water to the pot. Cover the pot with a lid. Stir together all ingredients and bring pot to a gentle rolling boil.
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Turn down heat to a simmer and cook on medium heat for 30 minutes. Then, add potatoes and cabbage to pot and stir into stew. Place collard greens across the top, cover pot and continue simmering for 30 minutes until all vegetables are fork tender. Serve in a large soup bowl. Top meat with spicy mustard or Chow Chow Piccaallilli, butter vegetables and serve with bread.
