Description
This hearty Corned Beef and Cabbage dish features tender corned beef simmered with aromatic spices, served alongside vibrant vegetables like carrots and cabbage. Perfect for family gatherings or St. Patrick’s Day, it offers a comforting meal that warms the soul.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth (or water)
- 2 tablespoons yellow mustard
- 1 tablespoon black peppercorns
- 2–3 bay leaves
- 1 head of green cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 4–5 medium potatoes, peeled and quartered
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt and spices.
- In a large pot or Dutch oven, place the rinsed brisket. Add the quartered onion, minced garlic, beef broth (or water), yellow mustard, black peppercorns, and bay leaves. Ensure the liquid covers the brisket completely.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 2.5 to 3 hours, or until the meat is tender. Check tenderness by inserting a fork; it should easily pull apart.
- While the corned beef cooks, peel and cut the carrots into chunks and quarter the potatoes. Set aside.
- Once the corned beef is tender, carefully remove it from the pot and place it on a cutting board. Cover with aluminum foil to keep warm.
- Strain the cooking liquid through a fine-mesh sieve to remove spices and onion. Return the strained liquid to the pot and bring it back to a simmer.
- Add the potatoes and carrots to the pot. Cook for about 10-15 minutes, or until just tender.
- After 10 minutes, add the cabbage wedges to the pot. Cook for an additional 10-15 minutes, or until the cabbage is tender but still has a bit of crunch.
- While the vegetables are cooking, slice the corned beef against the grain into thin slices for tenderness.
- Once the vegetables are cooked, taste the broth and adjust seasoning with salt if needed.
- To serve, place a generous portion of sliced corned beef on each plate, alongside the cooked potatoes, carrots, and cabbage.
- Drizzle some of the flavorful broth over the meat and vegetables.
- Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- For extra flavor, consider adding spices like cloves, allspice, or a splash of apple cider vinegar to the cooking liquid.
- A combination of beef broth and beer can enhance the flavor.
- Leftover corned beef is great for sandwiches, hash, or soups.
- Always slice the corned beef against the grain for tenderness.
- Customize the vegetables based on your preferences; turnips, parsnips, or Brussels sprouts are excellent additions.
- Prep Time: 20 minutes
- Cook Time: 180 minutes