St. Patrick’s Day Jiggs Dinner

Simple Jiggs Dinner

It’s time to plan your St. Patrick’s Day Jiggs Dinner now!

I don’t know who needs to hear this but it’s time to make your shopping list and plan your trip to the grocery store for your St. Patrick’s Day Jiggs Dinner groceries! Seriously, do it early before they run out of the cute little red potatoes, or the “good” bakery bread. Trust me, pick up some baby red potatoes, a perfect 3-4 pound corned beef, some carrots, and other root veggies soon! I’ve waited until the week of St. Patrick’s Day before and had to scrounge for ingredients!

Corned Beef and Cabbage for St. Patrick's Day Jiggs Dinner
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Jiggs Dinner

Jiggs Dinner, AKA St. Patricks Day Cabbage Boil, AKA Boiled Dinner … Whatever you want to call it, is an easy slow, and slow-cooked corned beef and vegetable meal. Check out my recipe, and modify it to fit your tastes. For example, my mom doesn’t like cabbage or beer so she boils potatoes and corned beef in onion soup mix.

Jiggs Dinner
Jiggs Dinner bowl
Served with a nice buttered slice of marbled rye!
Simple Jiggs Dinner

Leftovers

For some great recipe ideas to use up some of the raw cabbage, visit this post and scroll down to the leftovers section.

*As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you. 

Simple Jiggs Dinner

Jiggs Dinner (St. Patrick’s Day Corned Beef and Cabbage Boil)

ebookfoodie
Jiggs dinner is so easy, but so delicious! It’s a tradition in my house every March.
Cook a submerged 3-4 lb corned beef for about 7-8 hours in the crockpot on low, or about 50 minutes per pound on high.
Scroll down to the notes section for InstantPot instructions.
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Prep Time 20 mins
Cook Time 8 hrs
Resting Time 20 mins
Total Time 8 hrs 40 mins
Course Main Course, Soup
Cuisine American, Irish
Servings 9
Calories 463 kcal

Equipment

  • crockpot or Instant Pot
  • knife
  • cheesecloth or a tea ball – optional

Ingredients
  

  • 3.5 lb corned beef brisket Raw. Rinse in cold water to remove some of the salty brine. Prepare the corned beef before you chop your vegetables.
  • ¾ head cabbage 3/4 to one full cabbage. Cut into large wedges, like a watermelon. As much as you can fit in with all the other vegetables.
  • 2 tbsp yellow mustard (Or enough to cover brisket)
  • 1 Spice Packet I prefer to wrap the spices in cheesecloth or a tea ball like this one and tie in a bundle. I don't like to chew the spices.
  • 1 garlic Coarse chopped, as many cloves as you'd like. I used three.
  • 1 can lite beer I prefer a lite beer.

Add about half the veggies on top of the meat in the crock pot, reserve some for the last hour of cooking.

  • 1 turnip Optional. Peeled and quartered. A ceramic peeler is amazing for peeling veggies!
  • 1 onion Quartered
  • 4 carrots Large carrots work best. Cut them half or into large chunks.
  • 2 celery stalks Use more if you like it. Cut it up into large chunks.
  • 2 parsnips Optional. More if you like them!
  • 1 lb baby red potatoes 1 lb or as many as you can fit in with the cabbage.
  • 2 cups water Or enough to cover brisket and some veggies.
  • marbled rye Optional -We love serving this with a slice of rye.

Instructions
 

Prepare the brisket

  • Rinse the corned beef brisket in a large bowl of water to get some of the salty brine out of it. 
  • The corned beef usually comes with a packet of spices. I like to dump the spice mix in a piece of cheesecloth or a tea ball, tie it up and toss it in the crockpot. 
    Tovolo Piggy Tea Ball with herbs
  • Pat the corned beef dry and slather it up on all sides with yellow mustard. Set it aside while you gather, peel and chop the veggies.
    Mustard slathered corned beef brisket

Assemble

  • Start by adding the onions to the crockpot, break them up a bit, and nestle the corned beef on top. On top of the brisket, add the garlic, nestle in the spices or sprinkle those in, and add about half your root veggies. 
    Corned Beef and Cabbage for St. Patrick's Day Jiggs Dinner
  • Pour in one entire beer. (If you don't want to use beer, use beef or other broth or all water.)
  • Add a few cups of water. You want enough liquid to cover the meat so that it boils, and so that some of the veggies are partially submerged. Put the lid on it and set the crockpot on low for 8 hours for a 3-4 lb brisket (or on high for about an hour per pound.)
    *Don't peek, keep the lid closed! You want it to keep cooking and not have to heat back up. 
    Jiggs Dinner
  • About an hour before you want to serve dinner, taste the broth and adjust for salt and pepper. Place the remaining veggies on top. Replace the lid. Once the veggies on top are fork tender, dinner is ready!
  • Remove the corned beef from the crockpot and allow it to rest for at least ten to fifteen minutes. Slice it across the grain of the meat. If you cut it with the grain in long stringy slices, it will be tough.
  • Serve slices of corned beef in a shallow bowl along with the veggies, a ladle of broth, and a slice of marbled rye.
    St. Patrick's Day Jiggs Dinner

Notes

*Save half of the veggies and add them to the crockpot in the last hour of cooking. That way some are in the pot flavoring the broth getting super tender and the rest are cooked to perfection at the end.
Use whatever quantity of vegetables you want. I love extra carrots and I like to use about half of my cabbage for another recipe later in the week. Return to the post for the leftover recipe ideas like homemade hash or use leftover raw cabbage to make this “cabbage thingy” side dish!
I definitely suggest dumping in one entire 12-16 oz can/bottle of beer for flavor!
When I make this in my InstantPot I  pressure-cook the herbs, one 12-16 oz beer and 1-2 cups water or broth, and 3-4 lb corned beef slathered with yellow mustard on the rack first for 1 hour & 20 minutes on high. I like to fit some of each of the veggies for flavor under the meat – a couple of potatoes and carrot cut up, garlic, half the parsnip, a slice of cabbage…
For a tender but sliceable roast, allow time for a natural release before removing the meat and pressure cooking the veggies in the broth. For a fall-apart tender, roast add an additional five minutes. Cook the vegetables on the rack with about two cups of the broth for 1 minute and a quick release. Save all the broth to serve with the meal.
*As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.

Nutrition

Calories: 463kcalCarbohydrates: 24gProtein: 29gFat: 27gSaturated Fat: 8gCholesterol: 95mgSodium: 2244mgPotassium: 1158mgFiber: 6gSugar: 7gVitamin A: 4613IUVitamin C: 91mgCalcium: 82mgIron: 4mg
Keyword cabbage, cabbage boil, carrots, corned beef, corned beef and cabbage boil, crockpot, instant pot, instantpot, irish stew, Jiggs Dinner, slow cooker, St. Patrick’s Day
Tried this recipe?Let us know how it was!

If you love a one-pot meal like this St. Patrick’s Day Jiggs Dinner, try my InstantPot recipe for Grandma’s Spinach and Meatballs!

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