An Underrated One-Pot Meal

The St. Patrick’s Day classic is delicious all season long

Photo: Aya Brackett

St. Patrick’s Day is the occasion to make the most underrated of one-pot meals: Corned beef with cabbage and potatoes.

Under everyday circumstances, it’s a very easy dish, as it’s an exercise in boiling — provided you’re not making your own corned beef and buying it from a butcher or a market. Once that meat is tender, in about two hours, you’ll boil the potatoes, carrots, and cabbage in the broth.

The Magic of Leftovers

Even if you’re not cooking for a crowd — which, at the moment, most of us aren’t — leftovers are a plus. Corned beef and cabbage on rye bread with mustard is kind of hard to beat.

Corned Beef and Cabbage with Potatoes

Makes: 8–12 servings
Time: 3 hours, largely unattended

Ingredients

• 1 flat end piece corned beef (3 to 5 pounds)
• 1 bay leaf
• 1 head garlic, root end trimmed