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Corned Beef and Cabbage

Tuesday, March 12, 2019

Corned beef and cabbage is an annual St. Patrick's Day Biosyntrx employee test kitchen lunch favorite. This recipe is the one we traditionally use. We do not have an Instant Pot, but friends are telling us that using a pressure cooker saves time and produces an incredibly moist and tender corned beef.

History: Corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century. It's reported that Irish immigrants almost solely bought their salt-cured briskets and other meats from kosher butchers, so what we think of today as Irish corned beef is actually Jewish corned beef thrown into a pot with cabbage and potatoes. Interconnectedness and diversity winning again!


3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges


Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Add extra spices to your own taste. 

Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. 

Remove meat and let rest 15 minutes.

Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

For those of you on the Quantum or any other Paleo diet, today's recipe works great: no grains or dairy, high protein and fiber. 

Guinness beer brought to market in Dublin, Ireland, in 1759 is probably not on the Paleo diet, but holidays don't have to count.  

Happy St. Patrick's Day in advance.

Ellen Troyer, David Amess, and the Biosyntrx staff