Getting ready for St. Patrick’s day? This classic corned beef and cabbage recipe is a perfect recipe for you and your family to enjoy this holiday!
Prep Time: 1 Hr 30 Mins Cook Time: 3 Hr 30 Mins Total: 5 Hours Servings: 6-8
Calories: 576kcal Carbohydrates: 29g Protein: 38g Fat: 34g
Ingredients/ Equipment:
For the Corned Beef:
- 3- to 4- pound Corned Beef Brisket homemade or storebought
- 1 tablespoon pickling spice*
- 2 bay leaves
- 4 garlic cloves peeled
For the Cabbage & Vegetables:
- 2 cups water
- 4 medium carrots chopped on a bias into 2” pieces
- 1 pound Gold Potatoes or Yukon Gold potatoes, quartered
- 1 medium yellow or white onion peeled, halved, with halves cut into thirds
- 1 medium head cabbage cored and cut into wedges
- 1 ½ teaspoons Dijon mustard
Directions:
- Rinse the brisket all over, then pat very dry. If applicable, trim off excess fat carefully with a paring knife, being careful not to cut away any of the meat itself.
- Place the brined brisket into a large stockpot (6 quarts or larger) and cover with at least 1 inch of water above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
- Bring liquid to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for about 3 hours or until the brisket registers 180 degrees F to 190 degrees F on a meat thermometer and is fork tender.
- Once the meat is ready, turn off the heat and let cool 10 minutes. With kitchen tongs, carefully remove the corned beef from the cooking liquid and transfer it to a cutting board. Remove 2 cups of liquid from the pot, then strain it into a bowl to remove any pieces. Set aside. Discard the remaining liquid from the pot and lightly rinse the pot to use later.
- Let the corned beef cool for 20 minutes at room temperature.
- While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
- Top with carrots, potatoes, onion, and cabbage. Bring liquid to a boil, then use a soup ladle to baste the vegetables at the top of the pot. Reduce heat to a low simmer, cover, and cook until vegetables have softened, about 25 to 30 minutes. Baste the vegetables with the hot liquid 2 more times as they cook.
- While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
- When the vegetables are ready, use a slotted spoon to transfer them to a large serving platter that has a lip to prevent liquid overflow. Top the cooked vegetables with the sliced corned beef.
- To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!
Original recipe can be found at wellplated here!
