Corned Beef and Cabbage

Corned beef, cabbage and potatoes on a round platter.

Slowly simmered and fall-apart tender, Corned Beef and Cabbage is a family-friendly comfort food dinner. Prepare this corned beef entree in the oven, on a stovetop, or in your slow cooker.

Course Main Course

Cuisine Irish

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings servings

Calories 347kcal

Author Meggan Hill

Ingredients

1 (4- to 5-pound) corned beef rinsed, fat trimmed to 1/4 inch, spice packet discarded (see note 1)
4 cups chicken broth
4 cups water
12 carrots peeled and divided, (3 chopped, 9 halved crosswise)
2 celery ribs chopped
1 onion quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon fresh thyme minced
1 teaspoon allspice berries
3 tablespoons butter
1 1/2 pounds small red potatoes scrubbed (about 9, see note 2)
1 head green cabbage cut into 8 wedges (about 2 pounds, see note 3)
Salt and freshly ground black pepper
fresh parsley minced, for garnish (optional)

US Customary - Metric

Instructions

Adjust oven rack to the middle position and preheat oven to 300 degrees. In a Dutch oven, combine beef brisket, chicken broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme and allspice berries. Cover and bake until a fork inserted into brisket goes in and out easily, about 4 1/2 to 5 hours.
Transfer meat to a 9-inch by 13-inch baking dish. Strain liquid through a fine-mesh strainer into a large bowl and discard the solids. Skim fat from liquid. Pour 1 cup of the cooking liquid over the beef, cover the dish tightly with aluminum foil, and allow to rest for 30 minutes.
Return the remaining cooking liquid to the Dutch oven, add the butter and bring to a simmer over medium-high heat. Add the potatoes and simmer until softened, about 10 minutes. Add the carrot halves and cabbage, cover, and cook until tender, about 10 to 15 minutes. Using a slotted spoon, transfer the vegetables to a serving platter, seasoning with salt and pepper to taste.
To serve, slice the brisket across the grain in 1/4-inch slices. Arrange slices on a platter. Using a slotted spoon, transfer the cooked vegetables to the platter and lightly moisten with cooking liquid as needed until served. Garnish with fresh parsley if desired.

Notes

Corned beef: Seek out beef brisket that has been already "corned" in salt, pepper, and pickling salt, which gives the meat a bright pink color. If your corned beef comes with a spice packet, discard it and use the spice blend in this recipe instead.
Small red potatoes: Since they cook quickly, little red new potatoes work well.
Green cabbage: Look for a firm and compact head. Cut the cabbage into wedges with the stem/core intact and the portions will stay nicely held together as they cook.
Yield: Commercially corned beef has a high shrinkage rate. As much as 35% of what you buy is actually a saltwater solution, so it may yield less than you think. Plan for 8 servings from a 3- to 4-pound brisket.
Make ahead: You can make the beef a few days ahead, but the vegetables taste best fresh from the oven. Save the cooking juices and store in the refrigerator separately from the beef for up to 24 hours. To serve, preheat the oven to 350 degrees. On a cutting board, transfer meat and cut in 1/4-inch slices across the grain. Return to the baking dish and cover tightly with aluminum foil. Bake until meat is heated through, about 25 minutes. While beef is reheating, continue with step 3 in this recipe.
Rinsing: If you're using a pre-packaged corned beef, rinse it under cold running water before starting step 1.
Add beer: If desired, add a 12-ounce can of lager to the cooking liquid for a flavor boost.
Low and slow: Don't rush it; tough cuts like brisket are at their best with low cooking temperatures over a long period of time. If in doubt about whether the corned beef is ready or not, keep cooking.
Stovetop: In a large Dutch oven, add the corned beef, broth, water, chopped carrots, bay leaves, peppercorns, thyme, and allspice berries. Bring to a simmer. Cook until a fork slides easily in and out of the center of the brisket, about 2 to 3 hours. Skim off any impurities that rise to the surface with a large spoon, then proceed with the recipe at step 2.
Slow cooker: The steady and low heat of a slow cooker is ideal for corned beef and cabbage. Cook the meat covered for 8 hours on HIGH until tender. Then proceed with step 2, cooking the vegetables on the stovetop.
Top off cooking liquid: If the level drops below the corned beef, pour more water, broth, or beer into the pot. The beef should always be submerged.
Go against the grain: To locate the grain, study the muscle fibers in the meat. In a brisket, they should all be fairly visible and run in one direction. You want to make slices perpendicular to the grain, instead of along with it (the latter method will result in a chewier texture).
Classic accompaniments: Chopped parsley, soft Irish butter, horseradish, mustard, rye bread, and a good Irish stout.
Leftovers: Maybe a Reuben Sandwich or Corned Beef Hash is calling your name?

Nutrition