Corned Beef and Cabbage

Sometimes traditions get old and they need to be spiced up for all to enjoy better. You could get tired of going to your annual family party because the same boring events happen year after year… after year. Many times we change traditions, because it helps us grow and learn…or maybe because we never enjoyed the tradition in the first place. One way that we change our traditions is with food. We make a twist on our thanksgiving meal, or try a new dish during Easter that we have never tried before. There are also many traditions that are just too good to change. Or we know better not to change ;). One traditional meal we make at Dysart’s is our boiled dinner. As much as it is known as an Irish-American St. Patrick’s Day special, we stand by our Maine traditions and prepare our corned beef and cabbage from scratch and cook to perfection.

Whether you eat corned beef and cabbage as a traditional home cooked meal during the week or you only enjoy this delectable meal once a year on St. Patrick’s Day, we thought we would share how we make it! Our customers have called it the best around town. 

2lbs. Well-trimmed corned beef brisket

3 cups baby carrots

6 small onions

1 turnip, cubed

3 potatoes, cut in half

1 small head of cabbage, quartered

1 small can whole beets

1 tbsp. pickling spice

Place corned beef in Dutch oven (or large heavy pot) and cover with water.

Add pickling spices. Simmer for 3 hours.

Add all the vegetables and simmer for another 60 minutes.

Remove beef to warm platter, and keep warm.

This can also be cooked in a crock-pot. Add all the ingredients and cook on low heat for 6-8 hours. Traditional boiled dinners are served with a side of beets.

For all those “tradition changers” we’ve got a couple ways to spice it up. Try a Reuben, with thick corned beef slices, sauerkraut, and Swiss cheese with Russian or Thousand Island dressing on rye bread. Simplify it with just corned beef and Swiss cheese. Or take different route and make it into a club sandwich!