Irish-inspired Corned Beef and Cabbage Stew

Ingredients

While Laulau is traditionally made with pork and wrapped in taro leaves, this Irish-inspired stew replaces the pork with corned beef and incorporates classic Irish ingredients such as cabbage and potatoes. The cooking technique also differs, as Laulau is typically steamed, whereas this stew is simmered on the stovetop. We alse have the original recipe for Laulau, so you can check it out.

• 1.5 pounds (680g) corned beef, cut into chunks 1.5 pounds (680g) corned beef, cut into chunks
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 4 cups (946ml) beef broth 4 cups (946ml) beef broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced onion and sliced carrots, and sauté until they begin to soften.
2. 2.
   Add the corned beef chunks to the pot and brown them on all sides.
3. 3.
   Pour in the beef broth and add the bay leaf and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the corned beef is tender.
5. 5.
   Add the diced potatoes and shredded cabbage to the pot, and continue simmering for another 15-20 minutes, until the vegetables are cooked through.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Emerald Isle Stew hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Corned beef — Make sure to trim any excess fat from the corned beef before cooking.
• Cabbage — Shred the cabbage finely for a more delicate texture in the stew.
• Potatoes — Use starchy potatoes like Russets for a creamier consistency in the stew.

Tips & Tricks

• For extra flavor, you can add a splash of Irish stout or a tablespoon of Worcestershire sauce to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve the Emerald Isle Stew in deep bowls, accompanied by crusty Irish soda bread or warm buttered rolls. It pairs well with a dollop of tangy mustard or a sprinkle of fresh parsley on top.

Presentation advice

Garnish the stew with a sprig of fresh thyme or a sprinkle of chopped chives to add a pop of color and freshness to the dish. Serve it in rustic bowls or traditional Irish pottery for an authentic touch.