This Hearty Corned Beef and Cabbage Stew is the ultimate comfort dish, perfect for cozy evenings or festive gatherings. Packed with tender beef and nourishing veggies, it’s a meal that warms the soul and satisfies the appetite.
Corned beef brisket is the star, bringing its savory, spiced goodness. Rinsing it helps balance the saltiness. Green cabbage adds freshness and texture. Yukon Gold potatoes are creamy and hold their shape well during cooking. Carrots offer sweetness, while onion and garlic build a flavorful base. Black peppercorns and bay leaves infuse the broth with depth, and a dollop of wholegrain mustard adds a tangy finish. Don't skip the fresh parsley for a bright, herby touch!
This stew pairs wonderfully with a slice of crusty bread to soak up the savory broth. A crisp, green salad on the side offers a refreshing balance. For a festive feel, serve it with a pint of stout or a dry cider.
Start by rinsing the corned beef brisket under cold water to wash away excess salt. Place it in a large pot and add 8 cups of water — enough to fully submerge the meat. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low and add the black peppercorns and bay leaves. Cover the pot and let it gently simmer for about 2 hours. The goal is tender beef that easily pulls apart with a fork.
When the beef is done, remove it from the pot and set it aside to cool slightly. Keep that flavorful broth in the pot and add the potatoes, carrots, onion, and garlic. Let this simmer for around 15 minutes until the veggies start to soften.
Next, stir in the chopped cabbage and let everything simmer for another 20 minutes. You want the vegetables to be tender but not mushy.
As the veggies finish cooking, slice the cooled corned beef and return it to the pot. Stir in the wholegrain mustard and let the stew simmer for an additional 5 minutes. Season with salt to taste, but remember — the beef is already quite salty!
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