Corned Beef and Caraway Cabbage

  • Details
  • Related Items

Spring is in the air! This is my favorite time of year: spring training baseball is on the radio, Mother Nature is providing us with some gorgeous sunny days between all the rain, and one of the most fun celebrations on the calendar is right around the corner.

That’s right, St. Patrick’s Day is almost here, and whether your entire family is from the Emerald Isle or you’re just Irish at heart, St. Patrick’s Day is a great excuse to have some friends over to enjoy a pint or two of Irish stout and some corned beef and cabbage. For our recipe, be sure to brine it for as long as recommended. The salt in the brine carries the flavor of our Pickling Spice through the whole piece of meat and the extra spices reserved for the cooking liquid lend it a great burst of flavor on the surface. This St. Patrick’s Day be safe, enjoy some delicious corned beef and remember:

“May the lilt of Irish laughter
lighten every load.
May the mist of Irish magic
shorten every road…
And may all your friends remember
all the favors you are owed!”

Corned Beef and Caraway Cabbage


Brined Corned Beef

Brined Corned Beef



  1. In a medium saucepan, boil the water with the spices, salt and sugar, reserving 1 tablespoon of Pickling Spice
  2. Once the water boils, remove from heat and cool to room temperature
  3. Meanwhile, place the brisket in a large container and pour the cooled brine over it, being sure it is fully submerged.
  4. Refrigerate, covered, for 6-7 days.
  5. Remove the brisket and rinse in cool water.
  6. Place brined brisket in a large pot with reserved Pickling Spice and cover with 1 inch of water
  7. Simmer for 4-5 hours, covered, until fork tender.

Caraway Cabbage


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 head of cabbage, sliced
  • 1 medium sweet onion, thinly sliced
  • 1 teaspoon caraway
  • 1/2 cup Guinness or other stout porter
  • Salt and pepper to taste


  1. In a medium saute pan, heat butter and oil over medium heat
  2. Add onion and saute until translucent, about 3-4 minutes
  3. Add the caraway to the pan and cook for another 2 minutes
  4. Add 1/2 of sliced cabbage and mix well
  5. Allow the mixture to sit a few minutes without stirring so the bottom lightly browns
  6. Add remaining cabbage and mix well.
  7. Allow bottom to brown once again
  8. Deglaze the pan with Guiness and cook until beer is reduced
  9. Season with salt and pepper to taste

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *


Continental Curry Biryani

It’s almost Buddha’s birthday! Buddha’s birthday is celebrated on the eighth day of the fourth month of the Chinese lunar calendar in nearly all east-Asian countries, and this year it falls on Friday May 17th in …

Curry Bread Pudding

Curry Bread Pudding with Cardamom Cream

Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful …

Roselle-Rooibos Drinkblog

Roselle-Rooibos Drink

Afro-Vegan  by Bryant Terry is the  World Spice Cookbook Club selection for May, and we’ll be serving up his delicious Roselle-Rooibos drink at the Meet & Eat. From Bryant Terry author of Afro-Vegan: “This drink is …


Ginger Snappiest Cookies

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer …

Caraway Red Ale Mustard waiting patiently for the grilled meat to be done.

Caraway Red Ale Mustard

Mustard is easy to make, but it also requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, …