Corned Beef and Cabbage is a classic dish, especially popular for St. Patrick's Day celebrations. This hearty meal features tender corned beef brisket cooked with a blend of spices, potatoes, carrots, and cabbage. The dish is easy to prepare and packed with flavor, making it a favorite for family dinners. Traditionally, the corned beef is boiled with a spice packet, then simmered until fork-tender. Vegetables are added later to ensure they cook perfectly without becoming mushy. Serve it hot with a side of mustard or horseradish for an extra kick.
Corned Beef and Cabbage is a traditional dish that's perfect for family gatherings, especially during St. Patrick's Day. This hearty meal is simple to prepare and offers a comforting taste that's sure to please everyone at the table.
INGREDIENTS
- 1 (3 pound) corned beef brisket with spice packet: The main protein, pre-seasoned for convenience.
- 10 small red potatoes: Halved for even cooking.
- 5 medium carrots: Peeled and cut into 3-inch pieces for added sweetness and color.
- 1 large head cabbage: Cut into small wedges, providing a tender and flavorful complement to the beef.
INSTRUCTIONS
- Step 1:
- Gather all ingredients. Place the corned beef in a Dutch oven and cover with water. Add the spice packet, cover, and bring to a boil. Reduce heat and simmer until the corned beef is just about fork-tender, about 2 hours.
- Step 2:
- While the corned beef is simmering, cut the potatoes in half. Peel the carrots and cut them into 3-inch pieces. Cut the cabbage into small wedges.
- Step 3:
- When the corned beef has cooked for 2 hours, add the potatoes and carrots; cook until the vegetables are almost tender and the meat is fork-tender, about 10 minutes.
- Step 4:
- Add the cabbage and cook until tender, about 15 more minutes.
- Step 5:
- Remove the meat and let it rest for 15 minutes. Leave the broth and vegetables in the Dutch oven. Slice the meat across the grain and serve with the vegetables and broth.
Serving and Storage Tips
Here are some tips on how to serve and store your Corned Beef and Cabbage:
- Serve the dish hot with a side of mustard or horseradish for added flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a covered dish in the oven at 350°F (175°C) until warmed through.
Helpful Notes
Here are some additional tips and variations for the recipe:
- For a quicker meal, use a pressure cooker to reduce the cooking time.
- Add a splash of apple cider vinegar to the broth for a tangy twist.
- Try adding some turnips or parsnips for extra root vegetable goodness.
Tips from well-known chefs
Advice from famous chefs to elevate your Corned Beef and Cabbage:
- Chef Gordon Ramsay suggests slow-cooking the corned beef for the most tender results.
- Chef Jamie Oliver recommends using fresh, locally sourced vegetables for the best flavor.
- Chef Ina Garten advises seasoning each layer of the dish as you add ingredients for balanced flavor.