Corned Beef And Cabbage
This classic corned beef and cabbage recipe simmers seasoned brisket until tender, then cooks potatoes, carrots, and cabbage in the flavorful broth. It is a cozy one pot dinner for holidays, family meals, and hearty comfort food nights.
Servings: 6 people
Calories:
Ingredients
- 3 lb Corned beef brisket with spice packet
- 8 cups Water or low sodium beef broth enough to cover the beef
- 1 large Yellow onion quartered
- 4 cloves, smashed Garlic
- 2 Bay leaves
- 1 tsp Black peppercorns optional
- 1½ lb Small red or gold potatoes halved
- 4 large Carrots peeled and cut into 2 inch pieces
- 1 Green cabbage medium head, cut into 8 wedges
- 2 tbsp Unsalted butter optional for serving
- 2 tbsp Fresh parsley
- ¼ cup Dijon mustard or whole grain mustard optional for serving
Instructions
- Remove the corned beef brisket from its package and save the spice packet. Rinse the brisket briefly under cool water to remove excess surface brine. Pat lightly with paper towels. This step helps reduce extra saltiness while keeping the classic corned beef flavor.
- Place the brisket in a large Dutch oven or heavy stockpot, fat side up. Add the spice packet, 1 quartered yellow onion, 4 smashed garlic cloves, 2 bay leaves, and 1 tsp black peppercorns if using. Pour in about 8 cups water or low sodium beef broth, using enough liquid to cover the beef by about 1 inch.
- Set the pot over medium high heat and bring the liquid to a gentle simmer. Small bubbles should rise around the edges. Once simmering, reduce the heat to low, cover the pot, and keep the liquid at a quiet simmer. Avoid a hard boil because it can make the meat tough.
- Simmer the corned beef for about 2½ to 3 hours, or until it is fork tender. A 3 lb brisket usually needs close to 3 hours. Check the liquid level occasionally and add hot water if needed to keep the beef mostly covered. The meat is ready when a fork slides in with little resistance and the internal temperature reaches at least 145°F with a 3 minute rest.
- Carefully add 1½ lb halved potatoes and 4 carrots cut into 2 inch pieces to the pot. Cover and simmer for 15 minutes. The vegetables should begin to soften but should not fall apart. The broth will season them with a warm, savory, lightly spiced flavor.
- Add 1 medium cabbage cut into 8 wedges. Place the wedges on top of the potatoes and carrots if the pot is full. Cover and simmer for 15 to 20 minutes, or until the cabbage is tender but still holds its shape. The leaves should look glossy, soft, and lightly translucent near the edges.
- Transfer the corned beef to a cutting board and let it rest for 10 minutes. Resting helps the juices settle and makes slicing easier. Keep the vegetables warm in the pot while the beef rests.
- Look for the direction of the meat fibers, then slice the corned beef across those fibers into ¼ inch slices. Cutting against the grain makes the meat feel more tender. If sliced with the grain, the pieces can taste stringy even when the beef is cooked well.
- Arrange the sliced corned beef on a large platter with potatoes, carrots, and cabbage. Spoon a little warm cooking broth over the vegetables. Add 2 tbsp butter to the vegetables if desired, then sprinkle with 2 tbsp chopped parsley. Serve with Dijon mustard or whole grain mustard on the side.
Notes
Cooking time is based on a 3 lb corned beef brisket. Larger briskets may need more time, and the beef should be fork tender before slicing.