Corned Beef And Cabbage
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Tender Corned Beef And Cabbage combined with hearty potatoes, and sweet carrots, all simmered slowly to perfection. This effortless meal brings a symphony of flavors right to your table, making it a family favorite.
Tender Corned Beef And Cabbage
My Corned Beef and Cabbage recipe is a real crowd-pleaser. The corned beef is incredibly tender and full of flavor, blending beautifully with the crisp cabbage and earthy potatoes and carrots. The best part? It’s so simple to make, ensuring a comforting and satisfying meal without any stress.
Pro Tip
For the most tender and flavorful Corned Beef, take your time and cook it low and slow. This method allows the beef to fully absorb all the wonderful spices, resulting in a melt-in-your-mouth texture and rich taste. Patience really is the secret ingredient here – it turns good beef into great beef.
- Corned Beef Brisket: If you can’t find corned beef, a brisket with a spice packet can be a good alternative.
- Onion: I recommend yellow or white onions.
- Garlic: Fresh is always best. Use as much or as little as you like.
- Bay Leaves: These add a subtle, herbal aroma.
- Peppercorn and Seed Mix: Combine black peppercorns, mustard seeds, whole cloves and coriander seeds. If your corned beef came with the pickling spice, use that instead.
- Cabbage: You’ll need one small head of cabbage cut into 6 wedges.
- Potatoes: Any type of potato will work, but I prefer the creaminess of Yukon Golds.
- Carrots: If you don’t have carrots, parsnips could be an interesting twist.
- Salt and Pepper: I always say, adjust these to your taste!
Start by placing your corned beef brisket in a large pot. This is the foundation of your dish, so make sure the pot is big enough to comfortably fit the brisket and enough water to cover it. Add in your onion, garlic, bay leaves, and the peppercorn and seed mix.
Bring the pot to a boil, then reduce the heat to a simmer. Cover it and let it cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork.
Next, add in the potatoes and carrots and cook for another 10-15 minutes or until the potatoes and carrots are fork tender.
Once the potatoes and carrots are tender, it’s time to gently place the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
Once everything is cooked to perfection, remove the vegetables and beef from the pot, slice the beef against the grain, and serve it all together.
How To Serve
When it comes to what to serve with this Corned Beef and Cabbage, I love pairing it with sides that complement its rich flavors. Here are some of my favorite recipes to serve alongside:
Irish Soda Bread
Skillet Green Beans
Yorkshire Pudding
Irish Mule
Frequently Asked Questions
What is Corned Beef?
Corned Beef is a type of salt-cured beef. The term “corned” comes from the large grains, or “corns” of salt used in the curing process. This beef cut, typically brisket, is cured in a seasoned brine and often boiled or slowly simmered, which gives it a distinctively tender texture and rich, savory flavor. I
Can I make Corned Beef and Cabbage in a slow cooker?
Absolutely! Making it in a slow cooker is a great option. Just layer the ingredients as per the recipe and cook on low for about 8-9 hours. The slow cooker makes the beef exceptionally tender.
Can I use a different cut of beef instead of brisket?
Brisket is the traditional choice for corned beef, but you can use other cuts. Just keep in mind that leaner cuts might not be as tender or flavorful as brisket.
Expert Tips
- Rinse the Brisket: Rinse off excess salt from the corned beef before cooking to balance the flavors.
- Low and Slow Cooking: Simmer the corned beef gently to ensure it becomes tender without drying out.
- Add Vegetables Later: Put in the carrots, potatoes, and cabbage during the last part of cooking to avoid over-softening.
- Rest the Meat: Let the corned beef rest for a few minutes after cooking before slicing to retain its juices.
Storage
To store leftover Corned Beef, first let it cool to room temperature. Then, place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3-4 days or in the freezer for about 2-3 months.
More St. Patrick’s Day Favorites
Irish Potato Cakes (Potato Farls)
Colcannon
Irish Lamb Stew
Irish Scones
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Corned Beef And Cabbage
Ingredients
- 2-3 pounds corned beef brisket
- 1 large onion (peeled and cut into quarters)
- 4 cloves garlic (minced)
- 2 bay leaves
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
- 4 whole cloves
- mustard or horseradish (for serving)
- 1 small head cabbage (cut into 6 wedges)
- 3 medium potatoes (peeled and quartered)
- 3 medium carrots (peeled and cut into thick slices)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the corned beef brisket in a large pot. Add enough water to cover the meat. Add the onion, garlic, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves, salt and pepper.
- Bring the water to a boil, then reduce to a simmer. Cover and cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork.
- Once the meat is tender, add the potatoes and carrots to the pot. Let them cook for about 10-15 minutes.
- After the potatoes and carrots have started to soften, add the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
- Remove the vegetables and beef from the pot. Slice the beef against the grain. Serve hot with the vegetables. Mustard or horseradish on the side is highly recommended for that extra kick!
Equipment
Notes
- Go Easy on the Salt: Remember, the corned beef is already quite salty, so be cautious with adding extra salt. Taste the broth before adjusting the seasoning.
- Slice Against the Grain: For the most tender eating experience, always slice your corned beef against the grain.
- Use a Large Pot: Make sure to use a pot big enough to comfortably hold the brisket and vegetables with enough room for the water to cover everything.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
