IT'S NOT ST. PATRICK'S DAY WITHOUT CORNED BEEF & CABBAGE

Simple, satisfying, and easy to make, corned beef and cabbage is the comfort food that deserves to be celebrated all year long. If you’ve never made this classic Irish dish, then it’s your lucky day: we’ve got all of our top tips here to help you ace this hearty meal. With tender corned beef, cabbage, potatoes, and carrots, this recipe is the perfect dinner to cozy up to on St. Patrick’s Day and beyond.

What is corned beef?

Corned beef is technically just referencing a type of preparation that could be applied to a number of cuts of beef that benefit from long cook times (such as short ribs or oxtails). But, the cut that provides the perfect balance of rich flavor from fat and tender lean meat has to be brisket. The brisket is large and made up of many components but the largest, and usually easiest to find, is the flat cut. It’s tender and great for slicing, which makes it a perfect candidate for corned beef.

What’s the best method to cook corned beef?

Cured brisket can be cooked in many ways (one of our favorites is smoking). However, boiling is the easiest method that won't skimp on flavor. This classic boiled version is relatively low maintenance, just make sure to keep your corned beef fully submerged in liquid for the entire cook time. You can keep a small pot or kettle of boiling water on another burner for adding water to avoid disrupting the boiling process.

Looking for more ways to make this classic dish? Check out our Instant Pot and slow-cooker recipes.

The secret to tender corned beef:

First, we recommend keeping a close eye on your beef to prevent overcooking. Second, make sure to let your meat rest for 10 minutes before slicing against the grain. Giving your meat the opportunity to rest and slicing against the grain will result in a more tender result; slice with the grain, and you’ll end up with a tough bite.

Serving ideas for corned beef & cabbage:

This dish comes complete with carrots, potatoes, and cabbage, but if you’re looking for even more side ideas, we recommend serving this dish with Irish brown bread, roasted parsnips, or creamy mashed potatoes.

Storage:

If you’ve got leftovers, store them in an airtight container in the fridge for 5 days or in the freezer for up to 4 months. Looking for leftover ideas? You can’t go wrong with the classic Reuben sandwich, but we’ve got plenty of corned beef leftover recipes for even more inspo.

Made this? Let us know how it went in the comment section below!

Yields: 6 servings

Prep Time: 10 mins

Total Time: 4 hours 15 mins

Ingredients

  • 3 lb.

    corned beef brisket with spice packet

  • 2

    bay leaves

  • 4

    sprigs thyme

  • 1/2 lb.

    baby potatoes, halved

  • 4

    medium carrots, cut into 2” long pieces, halved if large

  • 1

    small head green cabbage, cut into wedges

Directions

  1. Place brisket in a large Dutch oven and cover with water. Add spice packet, bay leaves, and thyme and place on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until tender, skimming occasionally and checking every 30 minutes and adding water if needed, until beef is tender, about 3 hours and 30 minutes.
  2. Add potatoes and carrots and bring back up to a boil. Cook for 15 minutes, then add cabbage and boil 5 minutes more.
  3. Remove meat and drain vegetables. Let meat rest 10 minutes before slicing against the grain.

2023-03-03T14:44:24Z dg43tfdfdgfd