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Corned Beef and Cabbage Recipe

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4.1 from 8 reviews

This classic Corned Beef and Cabbage recipe offers a hearty, flavorful meal perfect for family dinners or St. Patrick’s Day celebrations. Tender corned beef brisket slow-simmered with aromatic pickling spice, bay leaves, garlic, and beef stock, paired with a medley of root vegetables and fresh cabbage. The result is a comforting dish that is both satisfying and easy to prepare.

Ingredients

Meat and Broth

  • 2 pounds corned beef brisket (flat cut)
  • Pickling spice packet (usually included with corned beef)
  • 2 dried bay leaves
  • 3 cloves garlic (roughly chopped)
  • 8 cups beef stock

Vegetables

  • 1 ½ pound baby red potatoes (halved)
  • 2 cups carrots (cut into 2″ pieces)
  • 1 cup celery (cut into 2″ pieces)
  • 1 yellow onion (quartered)
  • 1 head green cabbage (cut into 8 wedges)

Instructions

  1. Prepare the Corned Beef: Trim most of the visible fat from the corned beef brisket, leaving about a ⅛ inch layer for flavor and moisture during cooking.
  2. Cook the Beef: Place the beef in a large pot or Dutch oven, fat side facing up. Sprinkle the pickling spice evenly over the meat. Add dried bay leaves, chopped garlic, and pour in the beef stock covering the brisket. Bring the mixture to a boil over medium-high heat.
  3. Simmer the Meat: Once boiling, cover the pot, reduce the heat to low, and let it simmer gently for 1 ½ hours to tenderize the beef and infuse it with the spices.
  4. Add the Root Vegetables: After 1 ½ hours, add the halved baby red potatoes, carrot pieces, celery, and quartered onion to the pot. Continue cooking uncovered over medium-low heat for 15 minutes, allowing the vegetables to soften.
  5. Rest the Beef: Carefully transfer the corned beef to a plate and cover it to retain heat and moisture while finishing the vegetable cooking.
  6. Cook the Cabbage: Add the cabbage wedges to the pot with the vegetables and cook uncovered for another 15 to 20 minutes, or until the potatoes are tender and the cabbage is cooked to your liking.
  7. Serve: Slice the corned beef against the grain to ensure tenderness. Serve the sliced meat alongside the cooked vegetables and ladle some of the flavorful beef stock over the top for added moisture and taste.

Notes

  • For corned beef briskets larger than 2 pounds, increase simmering time to about 2 to 2 ½ hours until meat is tender.
  • Keep the pickling spice packet if not included, or substitute with a blend of mustard seeds, coriander seeds, peppercorns, and crushed red pepper flakes.
  • Letting the beef rest before slicing helps retain juices and improves tenderness.
  • Serve with mustard or horseradish sauce for extra flavor, if desired.

Find it online: https://marthatasty.com/corned-beef-and-cabbage-recipe/