Corned beef and cabbage are the ideal way to celebrate St. Patrick's Day! Slices of tender, flavorful brisket are topped with a creamy horseradish sauce and a variety of comforting, traditional vegetables.
With tender, juicy meat, slow-cooked potatoes, carrots, cabbage, and a horseradish sauce dip? Yes, I support it wholeheartedly, especially because leftovers may be transformed into a corned beef hash the next morning.
WHAT IS CORNED BEEF EXACTLY?
The brisket of cattle is salted and cured to make corned beef. Since brisket is a harder cut of beef by nature, bringing it with big salt crystals and pickling spices makes it very tender. It takes a long time to cure beef yourself, even if the packaged version has a little more salt. Especially given the four hours you already have to spend preparing it. So choose to purchase one that has previously been treated as a favour to yourself.
WHAT YOU NEED FOR A CLASSIC CORNED BEEF AND CABBAGE
The rest is simple now that we've covered all you need to know about purchasing corned beef. To create this ideal Irish supper, just a few basic veggies and aromatics are required. You just need to add these simple ingredients and make an amazing recipe. It a super delicious recipe for your special events.
- 3 /2 Pound Corned beef: You should be able to locate packaged, ready-to-cook corned beef in the meat area of your neighborhood market.
- 1 ½ Pound Potatoes: Baby potatoes, Yukon Golds, or even red potatoes can do in this situation.
- 8 Medium Carrots: I enjoy a lot of carrots and its exactly six slices. They will be absolutely tender after simmering.
- 1 Head Cabbage: Obtain a head of green cabbage. It will soften and become somewhat sweet as it boils in the saucepan; wonderful.
- Aromatics: A few bay leaves can add an additional kick of flavour. Because the spice package for corned beef has the true seasoning.
HOW TO SHOP FOR CORNED BEEF
- Take a 3-pound corned beef with you. Given that it may somewhat shrink while it cooks, this is the perfect serving size for a group of six. Get a bigger brisket if you're feeding a bigger group or want to prepare corned beef hash the following day.
- Seek out a rich crimson hue. And keep a watch out for an additional spice packet; if there are any indications of grey colouring, it has likely been chilled for a lengthy amount of time.
- The majority of packaged corned beef comes with a spice packet that heightens the brisket's savoury flavours.
HOW TO MAKE CORNED BEEF AND CABBAGE (WITH A DUTCH OVEN)
Start the brisket's cooking now. The corned meat, seasoning package, and bay leaves should be placed in a large pan or Dutch oven. Covering everything with water, bringing it to a boil, simmering it, and finally covering it with a lid are the proper procedures. Cooking the brisket for 2.5 to 3 hours (or around 50 minutes per pound) is recommended.
Get ready to serve and cut. While moving the brisket to a cutting board, arrange the vegetables on a different tray. Slice the brisket into 1-inch pieces against the grain and arrange it on a dish with the veggies.
MAKE THIS CORNED BEEF AND CABBAGE IN A SLOW COOKER
The ideal substitute if you don't own a big pot or Dutch oven is a slow cooker! Almost all the steps are the same, with the exception of the extra time required to cook anything slowly.
- Add the spices and meat to the slow cooker. Place the pickling spices, bay leaves, and corned pork in the slow cooker. After that, pour water over everything and simmer on low for 8 to 10 hours.
- Add the vegetables. Add the potatoes and carrots to the slow cooker after the first four hours have passed. The sliced cabbage is then added, two hours before serving.
- Cut it up! After removing the corned beef from the slow cooker, slice it thinly after it has rested for 10 minutes. Then place the vegetables and the cut meat on a serving plate.
- This corned beef and cabbage recipe is a top contender for one-dish dinners.
Pro tip: You may purchase corned turkey if you're searching for a somewhat healthier choice. It is cured with the same pickling spices as corned beef but has a little less fat. Just keep in mind that since turkey is white meat as opposed to meaty red meat, the flavour will be a little milder.
CORNED BEEF AND CABBAGE
- 3 to 3 ½ pounds corned beef brisket (with spice packet)
- 2 bay leaves
- 1 ½ pound baby potatoes
- 6 medium carrots, peeled and cut into 3-inch pieces
- 1 head green cabbage, cut into 2-inch wedges
- In a large stock pot or Dutch oven, add the corned beef brisket along with spice packet, and bay leaves. Cover everything with water.
- Bring the liquid to a boil, then down to a simmer, and cover. Cook the brisket for 2 ½ to 3 hours (about 50 minutes per pound of brisket).
- Add the potatoes and carrots to the pot, and cook for 10 to 15 minutes, until almost tender. Add the cabbage and cook for another 15 minutes, until tender.
- Transfer the brisket to a cutting board and the vegetables to a separate serving plate. Slice the brisket against the grain and serve with the potatoes, carrots, and cabbage. Optionally, it's great served alongside horseradish sauce.