This corned beef — a type of salt-cured brisket — and cabbage is a cheap and nutritious way to feed their families.
- 1 3-lb piece corned beef (with spice packet, if included)
- 1 12-oz bottle pale ale
- 1 medium onion
- 2 cloves garlic
- 2 dried bay leaves
- 2 tbsp. olive oil
- 1 small head green cabbage (about 1 3/4 lb), cut into 8 wedges
- Chopped parsley, for serving
- Place corned beef in large pot. Add beer, onion, garlic, bay leaves, 1½ cups water, and contents of spice packet (if included) and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2½ to 3 hours.
- Thirty minutes before corned beef is finished, heat oven to 425°F. Heat a large cast iron skillet on medium-high heat. Season cabbage with ½ teaspoon each salt and pepper. In batches, add 1 tablespoon oil and 4 pieces cabbage and cook until golden brown, 3 minutes per side; transfer to baking sheet and repeat.
- Transfer beef to foil-lined baking sheet. Transfer beef and cabbage to oven and roast until cabbage is just tender and beef has browned, 12 to 15 minutes.
- Transfer beef to cutting board and thinly slice. Serve with roasted cabbage and sprinkle with parsley, if using.