St. Paddy’s Day Corned Beef & Cabbage

I’ve actually never made it before!

But yesterday, I went to TJs for a few things and they were sampling their own corned beef that’s uncured, pre-cooked, all you have to do it warm it. Tasty, tender, reasonable list of ingredients, so I though ‘what the hell?’ I know nothing of St. Patrick, nor do I have the slightest interest; and moreover, corned beef and cabbage isn’t even an Irish dish, it’s more Jewish, actually (beef was cheaper than pork in the US at the time, cabbage cheaper than potatoes). But oh, what the hell.

So I picked up a package, along with some small taters and a head of cabbage…carrots being already in stock chez moi. A few hours in the crock pot with the potatoes and carrots, and a quart of my favorite, Kitchen Basics Real Beef Stock, then I put them on a platter in the oven at 170 to keep warm while I put the cabbage in the stock for 30 minutes.

Then, I added the cabbage to the platter and put it under the broiler to do some scorching while I reduced the stock by about 1/3 to intensify the flavor.

IMG 2238

In the past, the proportions would have been opposite. 2/3 of the plate would have been corned beef, the rest carrots and cabbage and I would have passed on the potatoes. But now, I like having exercised insulin sensitivity and consequent lower fasting blood glucose and post prandial, since for years being as afraid of carbs as a couch potato sizing up a staircase.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More


  1. Chris Sturdy on March 17, 2014 at 11:26

    Nice! I totally failed getting an occasion-specific meal ready but we will be having spuds and carrots to about the same degree as you with our roast chicken!

  2. tatertot on March 17, 2014 at 11:53

    A big piece of margarine-smeared bread and Michelle Obama would be very pleased!

    Corned-beef, cabbage, potatoes has been my favorite meal since I was a young’un — my brothers and I would fight over the big slab of fat that Mom cut off before slicing. I usually won.

    Other than corned beef, the only thing I ever got our of St Patrick’s Day was some cool toasts over green beer:

    “Here’s to the beer we love to drink,

    and the death we like to cheat.

    Here’s to our wives and sweethearts,

    let’s pray they never meet.”

    “Here’s to whiskey, scotch and rye,

    amber, smooth, and clear;

    not as sweet as a woman’s lips,

    but a damn sight more sincere.”

  3. Maddieaddie on March 18, 2014 at 17:04

    Hi Richard! I too was afraid of carbs for years. Working on feeding the bugs now: PS, potatoes, white rice, L. Plantarum supplement, raw dairy, kimchi, meat and fat, lots of veggies and some fruit. I did have a bad (or not great) experience with an all-potato diet last week. It turns out I got “dosed” with gluten. The whole family is gluten intolerant, and we all had a reaction. In retrospect, we narrowed it down to the TJ corned beef or possibly the TJ chicken broth. Both were labeled “gluten free.” Had to toss the whole batch – wish we had a pooch!

  4. shtove on March 18, 2014 at 17:46

    Oh bejeebus.

    The Irish version is boiled bacon with slippery fat + cabbage parboiled in the salty bacon water + potato mashed with butter and salt + some pineapple mush.

    All ingredients supplied by garden/neighbours/the market God of pineapples.

    Delicious. But we don’t have neighbours or God anymore, and floury spuds ain’t what they used to be.

  5. […] were leftovers from the corned beef & cabbage, cooled overnight, diced and wok fried in my favorite Juka's 100% Organic Red Palm Oil from […]

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