Andrew’s family knows how to feast on St. Patrick’s Day! Check out his recipe for corned beef and cabbage below.
Group Sales Director, Andrew Flanigan, gets together with his family every St. Patty’s Day to prepare traditional corned beef and cabbage. His fourth generation grandfather, John Flannagan, was from County Fermanagh in Ireland. He came to America in 1835 and the spelling of his surname was changed to Flanigan.
To prepare Andrew’s recipe, you will need the following:
- 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 a large pot or Dutch oven and cover with water. Add spices and bring to boil. Reduce to simmer and cook 50 minutes per pound. Add whole potatoes and carrots, and cook until tender. Add cabbage and cook 15 more minutes. Makes five servings. Enjoy with a pint of Guinness.
