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Classic Corned Beef and Cabbage Recipe

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4 from 36 reviews

A classic and hearty dish featuring tender corned beef brisket simmered with aromatic spices and cooked alongside potatoes, carrots, and cabbage. This comforting meal is perfect for St. Patrick’s Day or any cozy family dinner, served with a tangy mustard or horseradish sauce for an added kick.

Ingredients

Corned Beef and Spices

  • 2-3 pounds corned beef brisket
  • 1 large onion, peeled and quartered
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • ½ teaspoon coriander seeds
  • 4 whole cloves
  • Salt and pepper, to taste

Vegetables

  • 1 small head cabbage, cut into 6 wedges
  • 3 medium potatoes, peeled and quartered
  • 3 medium carrots, peeled and cut into thick slices

Serving

  • Mustard or horseradish, for serving

Instructions

  1. Prepare the Pot and Add Ingredients: Place the corned beef brisket in a large pot or Dutch oven. Pour in enough water to cover the meat completely. Add the quartered onion, minced garlic, bay leaves, black peppercorns, mustard seeds, coriander seeds, cloves, salt, and pepper.
  2. Simmer the Beef: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer. Cover the pot with a lid and cook for about 2 to 2½ hours, or until the meat is tender and easily pierced with a fork.
  3. Add Potatoes and Carrots: When the corned beef is tender, add the peeled and quartered potatoes along with the thick carrot slices to the pot. Continue cooking for another 10 to 15 minutes until these vegetables begin to soften.
  4. Add Cabbage Wedges: Carefully place the cabbage wedges on top of the other ingredients in the pot. Cook uncovered or partially covered for an additional 15 to 20 minutes, or until the cabbage is tender but still holds its shape.
  5. Serve the Dish: Remove the corned beef and vegetables from the pot. Slice the corned beef against the grain into thin slices for maximum tenderness. Arrange the meat and vegetables on a serving platter and offer mustard or horseradish on the side to enhance the flavors. Serve hot.

Notes

  • Go Easy on the Salt: The corned beef is already salty, so taste the broth before adding more salt to avoid over-seasoning.
  • Slice Against the Grain: For the most tender slices, always cut the corned beef against the grain.
  • Use a Large Pot: Make sure your pot or Dutch oven is large enough to hold the brisket and vegetables with ample water for simmering.

Find it online: https://flavorspath.com/classic-corned-beef-and-cabbage-recipe/