Description
Corned Beef and Cabbage brings hearty Irish tradition straight to your dinner table. Tender meat and savory vegetables make this classic dish a satisfying meal that warms your heart and fills your stomach.
Ingredients
Scale
Meats:
- 3.4 corned beef brisket
Vegetables:
- 1 cabbage head
- 6 Yukon gold or red potatoes
- 4 carrots
- 1 onion
- 3 garlic cloves
Herbs and Seasonings:
- 2 bay leaves
- 1 tablespoon black peppercorns
- Mustard
- Water
Instructions
- Rinse the 3.4 lb corned beef brisket under cold water to remove excess salt. This helps reduce the intense saltiness of the meat.
- Transfer the brisket to a large pot, covering completely with water. Toss in the seasoning packet, 2-3 bay leaves, 1 tbsp black peppercorns, and 3 smashed garlic cloves.
- Heat the liquid to a rolling boil, then drop the temperature to low. Simmer the brisket for exactly 2.5 hours at 185°F, ensuring your meat becomes supremely tender.
- Peel and chunk 6 Yukon gold potatoes and 4-5 carrots into 1-inch pieces. Drop these vegetables into the simmering liquid around the brisket.
- Cook your vegetables for 25 minutes at a steady 185°F, allowing them to become soft but maintain their structural integrity.
- Slice 1 large onion into quarters and nestle these pieces into the pot alongside the other vegetables.
- Cut 1 medium cabbage head into wedges. Gently place these cabbage sections on top of the other ingredients after 25 minutes of vegetable cooking.
- Cover the pot and steam the cabbage for precisely 18 minutes at 185°F until it turns a vibrant green and becomes fork-tender.
- Remove the brisket and let it rest for 10 minutes on a cutting board to redistribute its internal juices.
- Slice the corned beef against the grain using a sharp knife, creating thin, tender pieces that will melt in your mouth.
- Arrange the sliced meat and vegetables on a warm serving platter. Ladle some cooking liquid over the top for extra moisture and flavor.
- Serve with stone-ground mustard on the side for those who enjoy an extra tangy accompaniment.
Notes
- Rinsing the corned beef removes excess salt and helps control the final dish’s saltiness.
- Choose a brisket with good marbling for the most tender and flavorful result.
- Simmering the meat low and slow breaks down tough connective tissues and ensures a melt-in-your-mouth texture.
- For a lighter version, swap some potatoes with turnips or parsnips to reduce carbohydrates.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Category: Beef
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 8 to 10
- Calories: 371 kcal
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 90 mg