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Corned Beef & Cabbage

2.5 - 3.5 Hours

8 Servings


Corned Beef & Cabbage

You might be surprised to learn that this traditional St. Patrick's Day meal is not particularly Irish. Corned Beef and Cabbage came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle.

From 1762-1862 Irish immigration to the United States exploded. The new wave of immigrants brought their own food traditions, including soda bread and Irish stew. Pork was the preferred meat, since it was cheap in Ireland. . But in the United States, pork was prohibitively expensive for most newly arrived Irish families, so they began cooking beef—the staple meat in the American diet—instead.

Members of the Irish working class in New York City frequented Jewish delis and lunch carts, and it was there that they first tasted corned beef. Cured and cooked much like Irish bacon, it was seen as a tasty and cheaper alternative to pork. And while potatoes were certainly available in the United States, cabbage offered a very inexpensive alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish.

After taking off among New York City’s Irish community, corned beef and cabbage found fans across the country. It was the perfect dish for everyone —cheap, easy to cook and delicious!


  • 1  6lb. Corned Beef Brisket

  • 6 Potatoes, Peeled and Qartered

  • 2 Onions, Halved and Sliced

  • 6-8 Carrots, Peeled and Sliced

  • Salt & Pepper to taste

  • (keep vegetables in water while corned beef cooks)

How To Make

Place Corned Beef in Large Kettle or Dutch Oven and add water to cover. Slowly bring to a boil - lower heat and cover kettle. Simmer approximately 2-3 hours or until beef is tender. Remove corned beef and keep warm in a covered pan in the oven To the cooking liquid add drained vegetables and salt and pepper as desired. Add water if needed. Increase heat, cover and cook approximately 20 minutes. Remove vegetables from kettle and combine with corned beef to serve. Meat should be cut across the grain.

Stoysich Info

Currently, Our Corned Beef is only available for Pre-Order..
Place your order now:
Stop in or Call 402-731-0776 for pick-up  Friday, March 11 thru Saturday, March 19.

We have been making Fresh Corned Beef for as long as we can remember. We only offer it fresh for St. Patrick's Day meals. A true deli staple, we cure the brisket using methods developed centuries ago. Our delicious fresh brisket is cured in a traditional brine with corns* herbs and spices.  This brining method produces a corned beef brisket that is very flavorful, moist and tender.  *Corns are large kernels of rock salt.
We also have (year-round) Cold Cooked Corned Beef AND, we also make Pastrami - made from the brisket as well, cured in a salt brine with pepper, garlic and other spices . . . then slow smoked - producing the classic moist and flavorful Pastrami. Sliced to your specifications, you can enjoy a Corned Beef or Pastrami sandwich anytime!

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