Thursday, February 20, 2014

Grunge Cookbook's Corned Beef & Cabbage: Smells Like Teen Spirit, Tastes Like Nirvana

I was going to add a witty Irish phrase about good food and the comforts of home, but all I could find, shockingly, was poems about drinking! 

A delightful Irish dish that smells like your teenage son's socks but tastes like heaven!
Enjoy this longtime Seattle staple item for Grunges, a traditional Irish recipe that's a joy to make and share with friends.

Makes 8 servings


  • 5 pounds corned beef brisket, trimmed
  • 6 cups beef stock
  • 1 small head cabbage (about 1 pound), cut into wedges
  • 1 1/2 cups turnips ( 1/2 pound), cut into large dice
  • 1 1/2 cups pearl onions
  • Salt, as needed
  • Black pepper, as needed 


  1. Cut brisket into two pieces. Place in a deep pot and cover meat with stock. Heat on stove and bring to a boil.
  2. Reduce to a simmer and cover. Cook until meat is tender, about 2 1/2 hours.
  3. Add the cabbage, turnips and pearl onions to beef and simmer until the vegetables are cooked, about 35 to 45 minutes.
  4. Add salt and pepper to taste. When done, remove meat and let it sit for about 10 minutes before cutting. Serve with vegetables.

Cooking Muzak: 

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