An Underrated One-Pot Meal
The St. Patrick’s Day classic is delicious all season long
Published in
3 min readMar 17, 2020
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.
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
