Southern-Style Corned Beef and Cabbage

Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbage often. Mama always flavors this sweet-salty dish with some bacon (that’s the Southern part). Every time we serve this dish, we look forward to a corned beef sandwich as a snack later that night.
Southern-Style Corned Beef and Cabbage
Southern-Style Corned Beef and Cabbage

PREP TIME

30

minutes

TOTAL TIME

270

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

270

minutes

SERVINGS

6

servings

Ingredients

  • Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbage often. Mama always flavors this sweet-salty dish

  • with some bacon (that’s the Southern part). Every time we serve this dish, we look forward to a corned beef sandwich as a snack later that night.

Directions

Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic, bay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about 4 hours or until beef is tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in batches; cook over medium-high heat until brown but not tender. When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil, retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15 minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes are easily pierced with a fork. Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables to the serving platter and crumble the bacon over all. Serve with mustard.

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