Portuguese Style Corned Beef and Cabbage

Happy Saint Patrick’s Day. I love cuisines of all nations. Every year I make my Corned Beef and Cabbage dinner with a Portuguese twist. My family loves it and they’re looking forward to me making it this month. Serve with delicious Irish soda bread, rye or any hearty bread.


3 – 4 lbs corned beef brisket (with corned beef seasoning)

1 lb small pork ribs or beef ribs (optional) (cut in half if desired)

1 chourico sausage

1 farinheira sausage

1 morcella (blood sausage)

3 large carrots (cut into large slices0

10 medium potatoes (sliced into 1 inch slices)

1 large cabbage (cut into quarters)

1 onion (chopped into large pieces)

1 large rutabaga (cut into large pieces)


Cook corned beef as per directions (about 30 minutes per pound or until tender). Remove any scum that forms on the sides of pan as it cooks. When the corned beef is almost done about 1.5 hours add the ribs and let cook 30 minutes. Add potatoes, carrots, cabbage and remaining ingredients with the sausages on top. Remove the corned beef, and taste a potato. Add salt if needed and cook for a few minutes. Cover and let cook until potatoes and cabbage are tender.