How to Cook Corned Beef and Cabbage

March 6, 2012 •Le Cordon Bleu •Orlando • 0 Comments

How to Cook Corned Beef and Cabbage

This St. Patrick’s Day one of the best ways to celebrate the holiday is to learn how to cook corned beef and cabbage. There are several different culinary arts techniques you can employ for this dish but any way you slice it you will have a meal that is sure to impress your friends and family this holiday.

What is Corned Beef

While it’s exact origins are unknown corned beef has become popular across many different cultures. It is a type of cured meat that derives its name from the corns of salt used during the preservation process. During colonial times it was one of Ireland's largest exports and remains associated with the Irish heritage to this day.

How to Make Your Own Corned Beef and Cabbage
While there are many different ways to prepare this classic holiday dish, this technique is relatively simple and will still produce excellent results.

Step 1: Assemble Your Ingredients
To prepare this dish you will need approximately 1lb of corned beef, 6 medium sized potatoes, 1 cabbage and 2 or 3 carrots.

Step 2: Prepare Your Vegetables
Rinse all of your vegetables in cold water and peel carrots and potatoes. Quarter potatoes, slice your carrots and cut cabbage into wedges and then set aside.

Step 3: Cook the Corned Beef
Once your corned beef has been rinsed in cold water, place it in a large saucepan and cover it will cold water. Bring water to a boil and allow your meat to cook for 5 minutes. Reduce to a simmer and continue cooking on low heat for 2 hours, this will make the meat nice and tender.

Step 4: Add Your Vegetables
When your meat has only a half hour left to cook add in your carrots and potatoes and let cook for 20 minutes. For the last ten minutes of your total cook time add your cabbage.

Once the cabbage is tender you are ready to serve your St. Patrick’s Day feast. If you are passionate about the culinary arts an Orlando culinary school is a great place to learn about traditional holiday foods from around the globe.

This article is presented by Le Cordon Bleu College of Culinary Arts in Orlando. Le Cordon Bleu College of Culinary Arts in Orlando offers culinary arts and pâtisserie and baking training programs in Orlando, Florida. To learn more about the class offerings, please visit Chefs.edu/Orlando for more information.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

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