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Corned Beef and Cabbage Recipe

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4 from 5 reviews

  • Author: Lea
  • Total Time: 3 hours 15 minutes
  • Yield: 10 servings

Description

This classic Corned Beef and Cabbage recipe features tender, slow-simmered corned beef brisket cooked to perfection with hearty vegetables including carrots, potatoes, onions, and cabbage. The dish is seasoned with traditional spices and bay leaf, resulting in a flavorful and comforting meal that's perfect for family dinners or St. Patrick's Day celebrations. Served with butter and kosher salt to enhance the vegetable flavors, this meal is both filling and satisfying.

Ingredients

Meat

  • 4 pound corned beef brisket
  • 1 bay leaf

Vegetables

  • 1 head of cabbage (cut in half, remove core, cut into medium-sized wedges)
  • 6 medium carrots (peeled and cut into uniform 1-2 inch chunks)
  • 1 yellow onion (cut into quarters)
  • 1-2 russet potatoes (cut into 1 inch chunks)

Other

  • Water (enough to barely cover the brisket)
  • Butter (regular or plant based, for serving)
  • Kosher salt (for seasoning vegetables and serving)
  • Spice packet from corned beef brisket package

Instructions

  1. Prep Brisket: Remove the corned beef brisket from its packaging. If desired, rinse it off, then pat dry. Place the brisket fat side up into a large (5.5 quart or larger) Dutch oven or heavy-bottomed pot.
  2. Add Spices and Water: Sprinkle the spice packet that came with the brisket evenly over the meat. Add the bay leaf. Pour in enough water to just barely cover the brisket to ensure it simmers evenly.
  3. Simmer Brisket: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the brisket simmer gently for approximately 3 hours, or longer depending on the brisket size. This slow simmering tenderizes the meat. You can prepare your vegetables while the meat cooks.
  4. Add Root Vegetables: After about 3 hours, add the cut potatoes, carrots, and quartered onion to the pot. Cover again and bring back to a boil. Cook for 5 to 10 minutes, or longer if you prefer softer vegetables, as these will also cook further in the next step.
  5. Add Cabbage: Add the medium wedges of cabbage on top of the other cooked vegetables. Cover and cook for an additional 5 to 10 minutes. The boiling steam will gently cook the cabbage until tender yet still slightly crisp.
  6. Remove and Rest: Carefully remove the cabbage, potatoes, carrots, and onions from the pot and set on a large serving platter. Remove the brisket as well and allow it to rest for 5 to 10 minutes. Slice the brisket against the grain into thin slices to maximize tenderness and flavor.
  7. Serve: Serve the sliced corned beef with the cooked vegetables. Spoon the cooking liquid, or 'au jus,' over the meat to keep it moist and flavorful. Offer butter and kosher salt alongside for seasoning the potatoes and cabbage to your taste.

Notes

  • The spice packet included with the brisket usually contains mustard seeds, coriander, peppercorns, and bay leaves - if unavailable, use your own blend of these spices.
  • Simmering time can vary depending on the size and thickness of the brisket; larger cuts may require 3.5 to 4 hours.
  • For a slightly richer flavor, you can brown the brisket briefly in the pot before adding water and spices.
  • Vegetables can be adjusted according to preference; some like to add turnips or parsnips.
  • Letting the brisket rest after cooking is essential for juicy, tender slices.
  • Leftover corned beef makes excellent sandwiches or hash for breakfast the next day.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Irish

Find it online: https://recipesbylea.com/corned-beef-and-cabbage-recipe/