Corned Beef and Cabbage
A St. Patrick's Day classic that's delicious any time of year. Tender, savory corned beef brisket simmered with sweet cabbage, earthy potatoes, and carrots. This one-pot meal is the ultimate comfort food, full of simple, hearty flavors.
For 6 servings
5 steps. 180 minutes total.
- 1
Step 1
- a.Simmer the Corned Beef
- b.Rinse the corned beef brisket under cold running water to remove any excess surface brine. Pat dry with paper towels.
- c.Place the brisket, fat-side up, in a large stockpot or Dutch oven. Add the contents of the included spice packet, bay leaves, and whole black peppercorns.
- d.Pour in enough cold water to cover the brisket by at least 1-2 inches.
- e.Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and maintain a gentle simmer.
- f.Simmer for 2.5 to 3 hours, or approximately 50 minutes per pound. The beef is ready when it is fork-tender, meaning a fork can be easily inserted and twisted with little resistance. Check periodically to ensure the water level remains above the beef, adding more hot water if necessary.
- 2
Step 2
- a.Cook the Root Vegetables
- b.Once the beef is tender, add the quartered potatoes, carrots, and onion to the pot around the brisket.
- c.Ensure the vegetables are mostly submerged in the cooking liquid. Increase the heat to bring the pot back to a simmer.
- d.Cover and cook for 15-20 minutes, or until the vegetables are nearly tender when pierced with a fork.
- 3
Step 3
- a.Add and Cook the Cabbage
- b.Gently place the cabbage wedges into the pot, nestling them into the broth on top of the other vegetables.
- c.Cover the pot and continue to simmer for another 10-15 minutes. The cabbage should be tender-crisp, not mushy. It will turn a vibrant green and be easily pierced with a knife.
- 4
Step 4
- a.Rest and Slice the Beef
- b.Carefully remove the cooked corned beef from the pot and transfer it to a large cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- c.While the beef rests, you can keep the vegetables warm in the broth over very low heat.
- 5
Step 5
- a.Serve
- b.After resting, identify the direction of the muscle fibers (the grain) in the brisket. Slice the beef thinly against the grain for maximum tenderness.
- c.Using a slotted spoon, remove the vegetables from the pot and arrange them on a large platter alongside the sliced corned beef.
- d.Drizzle the melted butter over the vegetables. Season with salt and freshly ground black pepper to taste.
- e.Garnish the platter with fresh chopped parsley and serve immediately with a side of grainy mustard.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing the corned beef against the grain is the most important step for tenderness. Look for the lines of the muscle and cut perpendicular to them.
- 2For a richer, deeper flavor, replace 4 cups of the water with a bottle of Irish stout beer like Guinness.
- 3If you know your corned beef is particularly salty, you can soak it in cold water for 30-60 minutes before cooking, changing the water once.
- 4Do not boil the corned beef; a gentle simmer is key. Boiling can result in tough, stringy meat.
- 5Save the flavorful cooking liquid (known as 'potlikker') to use as a base for future soups or stews.
- 6For even cooking, try to cut your potatoes and carrots into uniform sizes.
Adapt it for your goals.
Slow Cooker Method
Place the rinsed brisket, spices, and onion in a slow cooker. Add just enough water to cover. Cook on low for 8-10 hours or on high for 4-5 hours. Add the remaining vegetables during the last 2-3 hours of cooking (on low) or last 1.5 hours (on high).
Add More Root VegetablesAdd More Root Vegetables
Incorporate other hearty root vegetables like parsnips or rutabagas. Add them along with the potatoes and carrots.
Spicy Mustard SauceSpicy Mustard Sauce
Whisk together 1/4 cup grainy mustard, 1/4 cup mayonnaise, 1 tablespoon of prepared horseradish, and 1 teaspoon of honey for a creamy, zesty sauce.
Glazed Corned BeefGlazed Corned Beef
After simmering, place the cooked brisket in a baking dish. Mix 1/4 cup brown sugar with 2 tablespoons of mustard and spread over the fat cap. Broil for 2-4 minutes until the glaze is bubbly and caramelized.
Why this is on our healthy list.
Excellent Source of Protein
Corned beef provides a significant amount of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Iron and B Vitamins
Beef is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia. It also contains vital B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells.
Packed with Vegetables
This one-pot meal is loaded with cabbage, carrots, potatoes, and onions, providing essential nutrients like Vitamin C (cabbage), Vitamin A (carrots), potassium (potatoes), and dietary fiber, which supports digestive health.
Frequently asked questions
A typical serving of this Corned Beef and Cabbage recipe contains approximately 650-750 calories, depending on the fat content of the brisket and serving size. This estimate includes the beef, potatoes, carrots, and cabbage.