how much corned beef and cabbage per person

Cook’s notes: Corned beef shrinks while cooking, so plan on ¾ to 1 pound per person to allow for some leftovers. You’ll need an oversize Dutch oven or pot with a tight-fitting lid; it should be large enough to hold the beef and vegetables plus water to cover.

Cooking Corned Beef and Cabbage on stove top with carrots and potatoes is an easy yet hearty St. Patrick’s Day dinner using the boiling method.

Every March, I get a message from my parents asking when they can come over so I can make them stove top corned beef and cabbage for St. Patrick’s Day.

Corned beef and cabbage on stove top is a once a year meal for me, mostly because it takes forever to cook.

Then I started thinking about how it’s usually a large meal and not friendly for small households. That’s why I wanted to make a small corned beef.

It really is possible to have boiled corned beef for St. Patrick’s Day without feeding an army!

The best corned beef and cabbage recipe is what I make every March except I scaled down the ingredients including the potatoes, carrots, and cabbage to make it more dinner for two friendly.

Serving sizes will heavily depend on the smallest size of corned beef you can find. I included what to do with leftover corned beef if your brisket happens to make too much.

A few things to note:

Many recipes call for you to rinse the corned beef before placing it in the slow cooker. Every time I’ve ever done this, I end up with a rather flavorless corned beef and even worse vegetables. On the package I once noticed that they recommended using the juices from the package when cooking. Despite the rather unpleasant look of the stuff, it added tons of flavor to the dish and I’ve done it that way ever since. If you’re watching your sodium intake, you can certainly rinse it first – just know you’ll be sacrificing flavor as well.

Speaking of flavor, I also add more pickling spice because I find that the tiny packet they include with the corned beef is just too small for a 5 to 6 pound brisket. Again, it’s totally optional, but I highly recommend it.

When it comes to the cook time, this is a super long one. I like my brisket pull apart tender. Yes, you can cook it for a shorter amount of time if you want it more “sliceable.”

When it comes to the veggies, I like big chunks for the long cook time so they won’t all cook to mush. I prefer using a small waxy potato that’s about 1 1/2 inches in size – something like a small red or yellow potato. Leaving the skin on helps it keep its shape as well. But this recipe makes super tender potatoes, carrots, onions, and celery. If you want more texture to them, proceed with the recipe and just add the potatoes, carrots, onions, and celery about halfway through the cooking time. I’d only ever add the cabbage about 1 hour before the cook time is over, though.

how much corned beef and cabbage per person

Do they really eat corned beef and cabbage in Ireland for St. Patrick’s Day?

No, surprisingly corned beef and cabbage is not an authentic Irish dish.

When the Irish first immigrated to the US, they couldn’t afford much so they bought the cheapest cut available: beef brisket. It was paired with cabbage because it was the cheapest vegetable around.

We eat it for St. Patty’s Day because of its Irish American origins.

What is the best cut of corned beef to buy?

When you buy a small corned beef, you’ll see two types of cuts – flat cut and point cut.

Flat cut brisket is when the meat is mostly flat with a layer of fat on one side. It’s leaner than point cut, making it ideal for slicing. You want to buy flat cut brisket for your corned beef and cabbage.

Point cut brisket is when the meat comes to a point at the end. It has a lot of fat running through it, making it nice and juicy after cooking. This cut is ideal for shredding, which you don’t want for this particular recipe.

You’ll see flat cut more available than point cut, so that should make shopping for this recipe easier.

Cook’s notes: Corned beef shrinks while cooking, so plan on ¾ to 1 pound per person to allow for some leftovers. You’ll need an oversize Dutch oven or pot with a tight-fitting lid; it should be large enough to hold the beef and vegetables plus water to cover.

FAQ

How many pounds of corned beef for 5 adults?

How much Corned Beef do I need? Around 1/2lb per person. A 2-3lb corned beef should serve 4-6 people. Today’s corned beef, cooked properly, should not shrink a significant amount.

How much cabbage per person?

One medium head of standard cabbage (about two pounds) will be enough to serve four to six people.

How long to cook 5 lbs of corned beef?

For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.

How many ounces is a serving of corned beef?

Fats. Corned beef is typically made using beef brisket—one of the fattiest cuts of a cow. It’s not surprising, then, that this meat is high in fat at just over 16 grams per 3-ounce serving.

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