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 servings
Cuisine: Deutsch
Ingredients: 1.5 kg (3-4 lbs) Corned beef brisket (flat cut); 1 packet Pickling spice (usually included with brisket, or 1 tbsp separate); 2 Bay leaves; 1 head Garlic, peeled and smashed; 1 large Yellow onion, quartered; 4 medium Carrots, peeled and cut into large chunks; 6 medium Potatoes, peeled and quartered (e.g., Yukon Gold or red potatoes); 1 head Green cabbage, cut into 6-8 wedges; 2 liters (8 cups) Water, or enough to cover the brisket; 1/2 tsp Black pepper (optional, to taste)

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This classic dish is a staple for St. Patrick's Day celebrations, offering incredibly tender beef infused with aromatic spices. It's cooked slowly with hearty potatoes, carrots, and sweet cabbage, creating a satisfying and comforting meal perfect for a chilly March evening. The long, gentle simmer ensures the beef is melt-in-your-mouth tender and the vegetables are perfectly cooked, absorbing all the rich flavors.

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Prep Time20 min

Cook Time210 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or stock potCutting boardSharp knife

Instructions

1
Place the corned beef brisket in a large Dutch oven or stockpot. Add the pickling spice packet (or loose spices), bay leaves, smashed garlic, and quartered onion. Pour enough cold water over the brisket to fully cover it by about an inch.
2
Bring the water to a boil over high heat, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is tender when pierced with a fork. Skim off any foam that rises to the surface during the initial boiling.
3
After the beef has cooked for about 2.5 hours, add the carrots and potatoes to the pot. Ensure they are submerged in the cooking liquid. Continue to simmer, covered, for another 20-30 minutes, or until the vegetables are tender.
4
Add the cabbage wedges to the pot, nestling them among the beef and other vegetables. Continue cooking for another 15-20 minutes, or until the cabbage is tender-crisp. Do not overcook the cabbage.
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. Arrange the sliced corned beef on a large platter with the cooked cabbage, carrots, and potatoes. Serve hot.

Nutrition

Calories580 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use an Instant Pot for this recipe?

Yes, for an Instant Pot, place the brisket, spices, garlic, and onion in the pot with enough water to cover. Cook on high pressure for 90 minutes, then natural release for 15 minutes. Add potatoes and carrots, cook on high pressure for 5 minutes with quick release. Add cabbage and cook for 2-3 minutes on high pressure with quick release.

How do I store and reheat leftovers?

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop with a splash of broth or water to prevent drying out.

What's the best way to slice corned beef?

Always slice corned beef against the grain. The grain refers to the direction of the muscle fibers. Slicing against them shortens the fibers, making the meat much more tender and easier to chew.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.