The Ultimate Corned Beef & Cabbage
"Celebrate St. Patrick's Day with this Ultimate Corned Beef and Cabbage. Corned beef is slow-cooked in a Dutch oven with potatoes, carrots, and cabbage in a flavorful broth. Serve with grainy mustard, horseradish sauce, Guinness and soda bread for the perfect St. Patrick's Day dinner."
photo by Jonathan Melendez
- Ready In:
- 3hrs 15mins
- Ingredients:
- 19
- Serves:
-
10
ingredients
- 1 corned beef brisket, about 4 lbs
- 1 corned beef, spice packet
- 2 tablespoons brown sugar
- 2 bay leaves
- 1 medium brown onion, sliced
- 4 garlic cloves
- 4 lbs small red potatoes or 4 lbs yellow potatoes
- 8 large carrots, peeled
- 1 medium head of cabbage, cut into wedges
- 2 tablespoons finely chopped fresh parsley
- 1⁄2 cup grainy mustard, for serving
-
Horseradish Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup reserved corned beef cooking liquid
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons prepared horseradish
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Place the corned beef in a large dutch oven, along with the contents of the spice packet included in the corned beef, brown sugar, bay leaves, onion, and garlic. Fill with enough cold water to cover the beef. Bring to a boil over high heat, lower the flame, cover and simmer for 2 hours or until the beef is tender.
- Use a slotted spoon to remove and discard the onions and garlic (they've done their job and have given all their flavor already).
- Peel the potatoes, I use red potatoes and peel only the center because I like the look of it, but feel free to peel all of it or don't peel at all. Cut the carrots into large chunks. Place the potatoes and carrots into the pot with the brisket. Return to a boil over high heat and then reduce heat and simmer until fork tender, about 30 to 40 minutes. It depends on how big your potatoes are.
- Transfer the potatoes and carrots to a platter and keep warm. Add in the sliced cabbage, I like to keep the core in the cabbage so that the sliced wedges stay in tact, making it easier to move later. Bring back up to a boil over high heat. Lower the flame and simmer for 15 minutes until the cabbage is tender as well.
- Transfer the cabbage to the platter along with the potatoes and carrots and move the brisket to a cutting board. Cover loosely with foil and allow to rest for 10 minutes before thinly slicing against the grain. Arrange the sliced beef along with the vegetables on the platter. Sprinkle with parsley and serve with grainy mustard and horseradish sauce (recipe follows).
- To make the sauce, set a medium saucepan over moderate heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Slowly whisk in 1 cup of the liquid that the beef cooked inches Cook, stirring often, until thickened, about 10 to 12 minutes. Stir in the sugar, vinegar, horseradish, salt and pepper.
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Reviews
-
I made this tonight for St Patrick's day and it was delicious. The meat was tasty and tender, and the vegetables were mild and really good having cooked in the savoury broth. I also made the horseradish sauce even though we are not big fans of horseradish. I did cut the amount of horseradish in half and it was very good. My hubbie is asking when we can have it again! Thanks for a delicious recipe. -
Excellent recipe. I added in a can of beer and some leftover homemade stock to the water, but other than that, followed the recipe to a T. I added potatoes and carrots after 3 hours with a 4 lb corned beef. Can't go wrong with this recipe. -
Perfect, except don't throw out the onions & garlic, for heaven's sake! If you can find small white boiler onions, for some reason they are hard to find, peel and throw them in whole. Otherwise, peel & cut large white onions in quarters to cook. And don't throw out unless you really don't like cooked onions. -
Point cut corned beef was excellent, did not have horseradish for sauce, used mustard and everyone loved it. Son said dinner was amazing...:)
Tweaks
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Did not have horseradish, so I used mustard instead. Everyone loved it..
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
