Tommy Moloney's Corned Beef and Cabbage

A Classic Irish-American Dish

When St. Patrick’s Day rolls around, there's one meal that takes center stage on dinner tables across Irish-American households: corned beef and cabbage. This combination of tender beef and earthy vegetables has become a symbol of a proud heritage and is enjoyed by many, regardless of ancestry, each year. At Tommy Moloney’s, we take great pride in offering the finest, most flavorful corned beef to make your celebration the tastiest it can be.

Corned beef and cabbage is not just delicious, it has deep-rooted cultural significance. Whether you’re planning a St. Patrick’s Day feast or just looking to enjoy a comforting Irish-inspired meal, Tommy Moloney’s Corned Beef is the perfect choice.

The Cultural Importance of Corned Beef and Cabbage

Though corned beef and cabbage is often seen as the quintessential Irish dish, its roots in Ireland are not as deep as many may think. It actually came from the British. Historically, beef was a luxury in Ireland, and pork was more commonly consumed. However, the Irish immigrants who arrived in the United States during the 19th century found that corned beef, a salted-cured brisket, was more affordable than it was back home. This unique combination of cost and perception led it to grow in quick popularity amongst immigrant populations in places like New York City. Cooks paired it with cabbage, a vegetable that was inexpensive and easy to grow, and thus, the Irish-American version of corned beef and cabbage was born.

Over time, corned beef and cabbage became the must-have dish or St. Patrick’s Day celebrations in the U.S. It is a way to honor both Irish heritage and the new opportunities available in America. In Ireland, it’s still enjoyed on occasion, though more often as a special treat rather than an everyday dish.

Why Choose Tommy Moloney’s Corned Beef?

Tommy Moloney’s Corned Beef stands out because it’s crafted with care using traditional recipes passed down through generations. Our premium Corned Beef is a cherished recipe that embodies the rich culinary tradition of Ireland. Cured with an exquisite blend of herbs and spices imported directly from Ireland, this corned beef undergoes a meticulous 21-day production process, resulting in a product that is nothing short of the finest available.

Whether you’re cooking for St. Patrick’s Day or simply craving a hearty, satisfying meal, Tommy Moloney’s is the go-to choice for a truly authentic experience.

Ingredients for Corned Beef and Cabbage

This recipe can take the better part of an afternoon from start to finish, but it is well worth it! Here’s what you’ll need to make your very own traditional meal using Tommy Moloney’s Corned Beef.

5 pounds Tommy Moloney’s Corned Beef
5 garlic cloves, slightly smashed
10 peppercorns
4 sprigs fresh thyme
2 bay leaves
12 ounces stout (Irish stout is highly recommended)
1 cup beef broth or stock
Water (for simmering)
4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced
2 parsnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
6 medium red potatoes
1 medium head green cabbage, cut into quarters, core removed
4 tablespoons butter

These fresh, flavorful ingredients combine to create a hearty meal that’s perfect for sharing with family and friends. Now, let’s dive into the recipe!

How to Make Authentic Corned Beef and Cabbage

Rinse the corned beef and put it into a heavy soup pot.
Make a bouquet garni (herbs tied together with string) with the garlic, peppercorns, thyme and bay leaves and add to the pot.
Stir in the stout, stock and enough water to cover the beef by 2 inches.
Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally.
After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour.
Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 18 minutes.
Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender.
In a separate large saute pan, heat 4 tablespoons butter over medium heat.
Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes.
Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water.
Add the cabbage to the onion mixture and toss to coat well with the butter.
Cook over medium heat until the cabbage begins to brown.
Remove the meat to a cutting board and slice. Serve your favorite way!