Classic Corned Beef and Cabbage Recipe
Forget everything you know about sad, boiled corned beef dinners. Our method delivers meat with actual flavor and vegetables with real texture. This isn't your cafeteria's St. Patrick's Day special—it's how this dish was meant to taste.
Servings: 8 serving
Calories: 321kcal
Ingredients
- 2 to 3 lbs Corned beef brisket with spice packet – you can usually find these at your local grocery store as it gets closer to St. Patrick’s Day.
- 1 lb Red Potatoes
- 1 lb Carrots cut into 2" pieces
- 1 Onion
- 1 Head Cabbage sliced into 8 wedges
- 3 tbsp butter
- 1 tbsp freshly minced parsley
Instructions
Boil the corned beef:
- Rinse the corned beef with cold water and pat it dry with paper towels.
- Fill a large stock pot with enough water to cover the corned beef.
- Place the corned beef, and contents of seasoning packet if included with purchase, in stock pot and bring to a simmer.
- Cook for 3 to 4 hours, until a toothpick or wooden skewer can be inserted easily into the meet.
- Preheat oven to 200 degrees.
- Remove beef from water and place in roasting pan with a ladle of cooking liquid.
- Cover with aluminum foil.
- Place the beef in oven to keep warm.
Boil the veggies:
- Meanwhile, place potatoes, carrots, and onion in the stock pot and bring to a boil, cooking for 10 minutes.
- Add cabbage and boil an additional 10 minutes.
Serve:
- Drain the veggies from the cooking liquid and allow to cool for 5 minutes while tossing them with butter and parsley.
- Meanwhile, remove beef from oven and with a carving knife slice against the grain into 1/4" slices.
- Serve immediately with vegetables and freshly ground black pepper to taste.
Notes
- Brining Time: If your corned beef isn't already brined with a spice packet, consider making your own brine a few days in advance to enhance the flavor and tenderness of the meat.
- Enhancing Flavor: To deepen the dish's flavors, add a bay leaf or some mustard seeds to the cooking water.
- Enhancing the Broth: For an additional layer of flavor complexity, swap the water with chicken broth or add a cup of apple cider to the cooking liquid.
- Low and Slow Cooking: To ensure that the corned beef is tender and flavorful, cook it on a low simmer. Avoid boiling on high heat as this can make the beef tough.
- Vegetable Timing: Add vegetables at staggered times based on their cooking times. Carrots and potatoes can go in earlier as they take longer to cook, while cabbage should be added later since it cooks quickly and can become too soft if overcooked.
- Resting the Meat: Allow the corned beef to rest after cooking and before slicing to ensure it retains its moisture and flavors. Tent it with foil to keep it warm during this time.
- Slicing Against the Grain: To achieve the most tender bite, slice the corned beef against the grain. This cuts through the muscle fibers and makes the meat easier to chew.
- Using the Cooking Liquid: Don't discard the flavorful cooking liquid. Use it to keep the vegetables moist when serving or reduce it to create a rich sauce that can be drizzled over the meat and veggies.
- Serving Suggestion: For those who enjoy a spicy kick with their corned beef, serve mustard, horseradish, and gherkin pickles on the side.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 1450mg | Potassium: 989mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9588IU | Vitamin C: 81mg | Calcium: 81mg | Iron: 3mg