Classic Corned Beef and Cabbage

Name: Classic Corned Beef and Cabbage
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 3-4 lbs Corned beef brisket with spice packet; 1 medium head Green cabbage, cut into 8 wedges; 6-8 medium Potatoes (Yukon Gold or red), scrubbed and quartered; 4-6 medium Carrots, peeled and cut into 2-inch chunks; 1 large Yellow onion, quartered; 8 cups Water or low-sodium beef broth; 1 tbsp Pickling spice (if not included with brisket, or extra); 1 tsp Black peppercorns; 1/2 tsp Salt (optional, corned beef is salty)

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This robust American classic is a staple for many during March, especially around St. Patrick's Day. Lean corned beef brisket is simmered until incredibly tender with a blend of aromatic pickling spices. It's then accompanied by a generous assortment of fork-tender potatoes, carrots, and cabbage wedges, creating a complete and satisfying meal that warms the soul.

speichern

Prep Time20 min

Cook Time210 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Pot or Dutch OvenCutting BoardSharp KnifeSlotted Spoon

Ingredients

3-4 lbs Corned beef brisket with spice packet1 medium head Green cabbage, cut into 8 wedges6-8 medium Potatoes (Yukon Gold or red), scrubbed and quartered4-6 medium Carrots, peeled and cut into 2-inch chunks1 large Yellow onion, quartered8 cups Water or low-sodium beef broth1 tbsp Pickling spice (if not included with brisket, or extra)1 tsp Black peppercorns1/2 tsp Salt (optional, corned beef is salty)

Instructions

1
Rinse the corned beef brisket under cold water. Place the brisket in a large pot or Dutch oven, fat side up. Add the spice packet (or 1 tbsp pickling spice) and peppercorns.
2
Pour enough water or beef broth over the brisket to cover it by at least one inch (about 8 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the brisket is fork-tender. Skim any foam that rises to the surface during the first hour.
3
After the brisket has cooked for about 2 hours, add the quartered onion and carrots to the pot. Continue to simmer for another 30 minutes.
4
Add the quartered potatoes to the pot and continue to cook for 15-20 minutes, or until the potatoes are tender. Finally, add the cabbage wedges and cook for an additional 10-15 minutes, or until the cabbage is tender-crisp.
5
Carefully remove the brisket from the pot and let it rest on a cutting board for 10-15 minutes before slicing against the grain. Remove the vegetables with a slotted spoon.
6
Serve the sliced corned beef with the cooked vegetables, drizzled with some of the cooking liquid, if desired. A side of Dijon mustard or horseradish is a great accompaniment.

Nutrition

Calories550 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, place the brisket, spices, and liquid in a slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Add the root vegetables during the last 2-3 hours, and the cabbage for the final 30-60 minutes.

How do I prevent the corned beef from being too salty?

Rinsing the brisket thoroughly before cooking can help reduce surface salt. You can also opt for a 'low sodium' corned beef if available. Avoid adding extra salt to the cooking liquid until after tasting.

What's the best way to slice corned beef?

Always slice corned beef against the grain of the meat. This ensures the meat is tender and easy to chew. Look for the direction of the muscle fibers and cut perpendicularly to them.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.