Corned Beef & Cabbage with Potatoes O’Brien

Corned Beef & Cabbage with Potatoes O’Brien

You don’t have to be Irish to enjoy this flavorful and satisfying meal, any day of the year!

2 lbs Charlie’s Pride Cooked Corned Beef Brisket (or Charlie’s Pride Raw Cured Corned Beef Brisket, cooked according to pkg directions), thinly sliced


1 Medium head cabbage (cored and cut into 6 wedges)
6 Long wooden skewers
1 tsp Dry mustard powder (or 2 tsp spicy mustard spread)
1 Tbsp Wine (or malt) vinegar
1 Med onion (thinly sliced)
2 Carrots (each peeled and cut in half lengthwise, then six sections crosswise)
1 Large sprig of fresh thyme
1 Small bay leaf
  Freshly ground pepper, to taste


1½ lbs New potatoes (cut into ½ inch cubes)
2 strips Thick cut bacon (fine diced)
2 Tbsp Oil
1 Medium onion (cut into ½ inch cubes)
1 Green bell pepper (cored, seeded and cut into ½ inch cubes)
2¼ tsp Salt (divided use)
¼ tsp Freshly ground black pepper
2 Tbsp Fresh parsley, chopped (optional)

FOR CABBAGE: insert skewer through the thick end of each wedge to the opposite end (to aid in serving). Dissolve mustard in vinegar. In covered pot (with lid set aside), place cabbage wedges, then remaining braised cabbage ingredients. Add enough water to pot to fill ½ inch from bottom. Bring to boil over high heat, then reduce to simmer and cook covered until cabbage is just tender (about 10 minutes), adding more water if necessary to prevent boiling dry. Remove from heat, remove lid and cool slightly.

FOR POTATOES O’BRIEN: place potatoes in a saucepan and cover with water 1 inch above potatoes. Add 1 tsp salt and bring to boil over high heat. Reduce heat to simmer and cook until tender/crisp (about 6 minutes). Remove from heat, drain well and set aside. Add bacon and oil to a seasoned cast iron skillet or heavy-bottomed non-stick pan; cook over medium heat until just rendered (before browning). Add onions and green peppers; cook 4 minutes, stirring occasionally. Add potatoes, 1¼ tsp salt, then pepper; continue cooking 5 minutes, stirring occasionally. Optional: sprinkle with parsley prior to serving with Corned Beef and Cabbage.

ASSEMBLY: Fan corned beef slices evenly over cooked cabbage wedges in pot, replace cover and steam over medium heat 5 minutes, or until meat is heated thoroughly. Remove corned beef and divide between 6 plates. Carefully lift each cabbage wedge with spatula and place onto plate alongside corned beef; remove skewers. Divide carrots evenly between plates. Spoon some cabbage juice over the beef and serve with potatoes.