Easy Corned Beef & Cabbage

Corned Beef is one of the easiest meals to make and it basically cooks itself. All you need for this recipe besides the Corned Beef is a Dutch Oven, cabbage, veggies, and red potatoes. In a matter of a few hour’s you’ll have a complete dinner and leftovers for a week!

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It’s 2am and I’m sitting in my office with my new dog Lincoln listening to Ambrosia on Spotify, (the song Biggest Part of Me plays on repeat in my studio these days. That song is just so what everything someone would want in a partner. “All of my life, I’ve been hoping you would find me, you’re the biggest part of me. Let my love reign down on you so we can wash away the past so that we may start anew.” Some of the best words ever written in a song.

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It’s 2am on March 17th and I can’t sleep. My mind is racing and my brain is spinning and instead of letting those thoughts take over while staring at the ceiling in my bedroom, I got up, let Lincoln out of his kennel, turned on Ambrosia and here I am. I promised you guys my Easy Corned Beef recipe and I intend to keep that promise since Saint Patrick’s is today. This is a tough time of year for me. It was this time last year that Harley was diagnosed with Osteosarcoma and all of the emotions and memories are coming back as if they happened yesterday. Lately, I need new life breathed into me. Just like the Ambrosia song says.

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I’ve been stuck in a rut, depressed, and my anxiety has been high. I want to run away and stay put at the same time. Grief does that to you. One minute you are fine and the next minute you are searching for the fastest way out and dreaming of starting over somewhere else. Starting anew. New experiences, new life, new everything. Washing away the past sounds really good right now, but as I write this I’m starting to realize how dark this blog post is starting to sound and it should be happy, but this is real life.

If you’re currently experiencing grief then you know what I’m talking about. It’s hard to see when life will be grand again. Oh I wish life could be grand again. I find myself waiting for magical moments to happen while feeling heartache and pain all at the same time. Grief is the strangest thing and the only way to go through it is to go through it. If you don’t go through it and you bury the emotions, you will never heal and you will continue to be stuck on this inter-loop of pain which keeps you stuck and no one should ever have to live like that.

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And although grief is fickle, it certainly doesn’t have to take over your life. Lately, I’ve been forcing myself to get out of the house, meet new people, and just go different. You never know who you are going to meet so getting out and about is healthy and necessary for moving on. The hard part about grief is no one knows you are experiencing it except you, especially in public. So when you are standing in the ice cream aisle and you start balling while staring at the mint chip and the guy next to you who is also standing in the ice cream aisle just awkwardly stares at you, all you can do is look away and continue to cry. Or you can run, but that’s even stranger. Grief is so strange and so random and so encompassing. The though that what you lost is never coming back is one of the most terrifying feelings in the world. It takes a long time to become okay with that fact. The tangible is no longer real anymore and it can take years to slightly get over that. And some never do.

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What does help me cope is cooking. Being in the kitchen and creating new recipes helps me leaps and bounds just get through the day to day. When I start to feel out of control, I go cook or I research how to make something new for this space. I come up with new cookbook recipe ideas and I keep my hands moving. It’s therapeutic to work through your grief with food. Food is always there, it’s something tangible that I can cook and go back to again and again. Cooking never lets me down.

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Corned Beef is a favorite around here, whether it’s Saint Patrick’s Day or not and I’m excited to get this recipe live on the blog. All you need for this holiday staple is nitrate-free corned beef with the brine and spices. I picked up mine at Trader Joe’s because they are affordable and already come with the spices. You’ll also need cabbage, red potatoes, celery, and carrots. A delicious sauce for your corned beef can be a combo of homemade mayo and mustard and for those who like things spicy, you can add horseradish too. Creamy or straight is up to you.

You will also need a Dutch Oven for this recipe. I let my corned beef simmer on low in my Dutch Oven for about 5-hours, and the flavors were amazing! The corned beef turned out so tender and flavorful and I plan on making another this week because it was that good.

Make sure you check out my recipe video on one my favorite meals of the year here.

If you make this recipe please tag me @fittyfoodlicious on Instagram using the hashtag #fittyfoodlicious I love seeing my recipes in your kitchen.

And whatever you are going through right now, may you grow through it and know that this is all temporary.

Easy Corned Beef & Cabbage

By Genevieve Jerome | Fitty Foodlicious

Corned Beef is one of the easiest meals to make and it basically cooks itself. All you need for this recipe besides the Corned Beef is a Dutch Oven, cabbage, veggies, and red potatoes. In a matter of a few hour’s you’ll have a complete dinner and leftovers for a week!

Serves: 2-4

Name of image (title of post is fine)

Prep time:

Cook time:

Ingredients:
  • 1-Nitrate Free Corned Beef with the brine and spices included (2-4 pounds)
  • 1-head of organic cabbage
  • 2-cups red potatoes, chopped
  • 2-cups carrots, cut into quarters
  • Mustard, Mayo, and Horseradish, optional
  • Instructions:
    1. Place the Corned Beef in 7-quart dutch oven and cover with water. Add the spice package that came with the corned beef. Cover the dutch oven and bring to a boil, then reduce to a simmer and simmer for 5-hours. (The time the corned beef simmers, depends on the amount you buy.)
    2. Add the sliced potatoes, cabbage, celery, and carrots in the last 40-minutes of cooking. Let the potatoes, veggies, and meat simmer together for 40-minutes.
    3. Remove the meat from water and let rest for a few minutes before serving with the potatoes and veggies. Garnish with parsley and use a mayo+mustard combo dipping sauce, or horseradish.
    4. The meat will keep in a glass, airtight container in the fridge for up to 3-days.
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