Corned Beef and Cabbage
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
2 hrs 30 mins
-
Servings
8 servings
-
Calories
347 kcal
-
Course
Main Course
-
Cuisine
Irish
Corned Beef and Cabbage
Description
This recipe uses a 4- to 5-pound corned beef brisket trimmed of excess fat and cooked in a Dutch oven with chicken broth, water, carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice berries. The low oven temperature of 300 degrees allows the meat to slowly tenderize over about 4 and a half to 5 hours. After cooking, the beef is rested with some cooking liquid to retain moisture before slicing against the grain to ensure tenderness.
The cooking liquid is strained and skimmed, then returned to the pot with butter to simmer potatoes until tender. Carrots and cabbage are added last, allowing them to cook until soft but still intact. This layering of vegetable cooking ensures each is cooked to its ideal texture.
This dish is traditionally served by plating slices of corned beef with the cooked potatoes, carrots, and cabbage. It produces a flavorful balance of tender, salted beef with mild, buttery vegetables. Parsley garnish adds a fresh finish.
For preparation ease, the beef can be made ahead and reheated gently. The recipe recommends discarding any pre-packaged spice packet in favor of the included spice blend. Using fresh ingredients such as red potatoes and firm cabbage wedges ensures good texture. Low and slow cooking is key for best tenderness.
Ingredients
- 1 (4- to 5-pound) corned beef rinsed, fat trimmed to 1/4 inch, spice packet discarded (see note 1)
- 4 cups chicken broth
- 4 cups water
- 12 carrot peeled and divided, (3 chopped, 9 halved crosswise
- 2 celery chopped, ribs
- 1 onion peeled and quartered
- 3 bay leaf
- 1 tablespoon black peppercorns whole
- 1 tablespoon thyme minced fresh
- 1 teaspoon allspice berries
- 3 tablespoons butter
- 1 1/2 pounds red potato scrubbed (about 9, see note 2, small
- 1 head green cabbage cut into 8 wedges (about 2 pounds, see note 3)
- salt freshly ground
- black pepper freshly ground
- parsley minced, for garnish (optional, fresh
Instructions
- Adjust oven rack to the middle position and preheat oven to 300 degrees. In a Dutch oven, combine beef brisket, chicken broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice berries. Cover and bake until a fork inserted into brisket goes in and out easily, about 4 1/2 to 5 hours.
- Transfer meat to a 9-inch by 13-inch baking dish. Strain liquid through a fine-mesh strainer into a large bowl and discard the solids. Skim fat from liquid. Pour 1 cup of the cooking liquid over the beef, cover the dish tightly with aluminum foil, and allow to rest for 30 minutes.
- Return the remaining cooking liquid to the Dutch oven, add the butter and bring to a simmer over medium-high heat. Add the potatoes and simmer until softened, about 10 minutes. Add the carrot halves and cabbage, cover, and cook until tender, about 10 to 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter, seasoning with salt and pepper to taste.
- To serve, slice the brisket across the grain in 1/4-inch slices. Arrange slices on a platter. Using a slotted spoon, transfer the cooked vegetables to the platter and lightly moisten with cooking liquid as needed until served. Garnish with fresh parsley if desired.
Notes
- Rinse pre-packaged corned beef before cooking to reduce excess saltiness.
- Discard any included spice packets and use the spice blend from this recipe for better flavor.
- Use small red new potatoes for faster cooking and better texture.
- Cut cabbage into wedges keeping the core intact to help hold its shape during cooking.
- Cook the corned beef low and slow for tender results; add more liquid if needed to keep beef submerged.
- Slice the brisket against the grain to reduce chewiness.
- Leftover corned beef can be repurposed into dishes like Reuben sandwiches or corned beef hash.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1946mg | 81% |
| Potassium | 992mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 15630IU | 313% |
| Vitamin C | 89mg | 99% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
