One little tip takes a bit of the hassle out of your St. Patrick’s Day corned beef and cabbage dinner.
You know that little plastic bag of spices that comes packaged with a raw piece of corned beef? Most recipes and package instructions say to open it and sprinkle it into your cooking pot along with the beef — but, don’t do it!
Nobody wants all these spices floating around in your cooking liquid — they’re a pain to remove. You have to pick them off of the meat before you slice it, and strain them out of the cooking liquid before you add the cabbage and vegetables. If you don’t, you’re looking at a lot of unpleasant chewing of spent spices.
Instead, make a sachet d’épices by tying them up in a little square of cheesecloth with kitchen twine. “Sachet d’épices” is just the fancy French term for “bag-o-spices”. This homemade tea bag allows the spices to infuse their flavor into the cooking liquid while being a cinch to remove when you’re done with them.
If you don’t have any cheesecloth hiding somewhere in your pantry, it’s easy enough to find at your local supermarket, or online at Amazon.
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