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

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

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.

Prep Time20 mins

Cook Time8 hrs

Resting Time20 mins

Total Time8 hrs 40 mins

Course: Main Course, Soup

Cuisine: American, Irish

Servings:

Calories: 463kcal

Author: ebookfoodie

Equipment

crockpot or Instant Pot
knife
peeler
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.
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.

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.
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.
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.

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.

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