Corned Beef And Cabbage
User Reviews
5
Corned Beef And Cabbage
Description
The Corned Beef and Cabbage recipe focuses on simmering a 2 to 3-pound corned beef brisket in a spiced broth including onion, garlic, bay leaves, and whole spices such as peppercorns, mustard seeds, coriander seeds, and cloves. The slow simmering for 2 to 2½ hours ensures the meat becomes tender without drying out. Afterwards, potatoes and carrots are added and cooked until just tender, followed by cabbage wedges to cook to a tender but not mushy texture.
This method yields the corned beef with a firm but tender texture, complemented by the softened vegetables which soak up the broth’s flavors. Serving suggestions include slicing the beef against the grain to maximize tenderness and pairing the dish with mustard or horseradish to add acidity and sharpness that contrast the rich meat.
Practical tips include using a large pot to accommodate the brisket and vegetables fully submerged in water, and caution when seasoning salt since the corned beef is already salty. This recipe delivers a straightforward home-cooked classic without complicated steps or unusual ingredients.
Ingredients
- 2-3 pounds corned beef brisket
- 1 large onion peeled and cut into quarters
- 4 cloves garlic minced
- 2 bay leaf
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
- 4 clove whole
- mustard for serving, or horseradish
- 1 small cabbage cut into 6 wedges, head
- 3 medium potato peeled and quartered
- 3 medium carrot peeled and cut into thick slices
- salt to taste
- black pepper to taste
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!
Notes
- Slice the corned beef against the grain for the most tender texture.
- Use a large pot to ensure the brisket and vegetables are fully submerged and cook evenly.
- Be cautious when adding salt as the corned beef already contains significant saltiness; taste the broth before adjusting seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 636kcal | 32% |
| Carbohydrates | 43g | 14% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 122mg | 41% |
| Sodium | 2834mg | 118% |
| Potassium | 1750mg | 37% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 7831IU | 157% |
| Vitamin C | 158mg | 176% |
| Calcium | 141mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
