Corned Beef and Cabbage (Print Version)
Tender brisket with cabbage, potatoes, and carrots for a flavorful Irish-American main dish.
# What You Need:
→ Meats
01 - 3 lbs corned beef brisket with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cut into wedges
03 - 2 lbs Yukon Gold potatoes, peeled and quartered
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids
07 - 10 cups water
08 - 1 cup low-sodium beef broth
→ Spices & Seasonings
09 - 2 bay leaves
10 - 8 black peppercorns
11 - 4 whole cloves
12 - 1 teaspoon mustard seeds
13 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Rinse the corned beef brisket under cold water to remove excess brine. Place it in a large pot or Dutch oven.
02 - Add water, beef broth, spice packet, bay leaves, peppercorns, cloves, mustard seeds, onion, and garlic to the pot.
03 - Bring to a boil over high heat, then reduce heat to a gentle simmer. Cover and cook for 2 hours.
04 - Skim off any foam or impurities that rise to the surface during cooking.
05 - Add the potatoes and carrots to the pot. Cover and simmer for 20 minutes.
06 - Add the cabbage wedges on top. Cover again and cook for an additional 20–30 minutes, until vegetables are fork-tender and the beef is very tender.
07 - Remove the corned beef to a cutting board, tent loosely with foil, and let rest for 10 minutes.
08 - Slice the corned beef against the grain. Arrange on a platter with the vegetables. Spoon a little cooking broth over the top, if desired, and season with salt and pepper to taste. Serve hot.
# Expert Hints:
01 -
- The house smells incredible for hours, which is basically its own reward
- Leftovers taste even better the next day, if they last that long
- Its one of those meals that makes people feel instantly at home
02 -
- Slicing against the grain is nonnegotiable, or you'll end up with tough stringy meat instead of tender pieces
- Dont rush the resting time, those juices need to redistribute or you'll lose all the moisture
03 -
- Rinsing the brisket really does help reduce the overall saltiness, so dont skip that step
- That spice packet is your friend, but adding fresh thyme or parsley sprigs takes it to another level