Traditional Braised Beef and Cabbage

🕒 Prep: 30 min
🔥 Cook: 4 hours
🍽 Serves: 6
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This Traditional Braised Beef and Cabbage recipe is a comforting classic that's perfect for chilly evenings. It brings together tender beef and hearty vegetables in a rich, flavorful broth. Whether you're looking for a satisfying family meal or a dish to impress guests, this recipe delivers every time.

Ingredients for Traditional Braised Beef and Cabbage

The star of this dish is the beef brisket, which becomes melt-in-your-mouth tender when braised slowly. The green cabbage adds a subtle sweetness and a bit of crunch. Carrots and potatoes bring earthy flavors and heartiness to the pot, while the onion and garlic lend depth and aroma. The beef broth forms the base of our sauce, enhanced by the tang of apple cider vinegar and the zing of whole grain mustard. A bay leaf and black peppercorns infuse the dish with warmth and spice.

Tips & Tricks

  • If your brisket is particularly thick, consider extending the braising time by 15–30 minutes for ultimate tenderness.
  • For an extra depth of flavor, sear the brisket in a bit of oil before adding the broth.
  • Let the dish rest for at least 10 minutes before serving to allow the juices to redistribute.

Serving Suggestions

This dish pairs beautifully with a slice of crusty bread to soak up the broth. For a refreshing contrast, serve with a simple, crisp green salad dressed in lemon vinaigrette. A glass of red wine, such as a Cabernet Sauvignon or Merlot, complements the richness of the beef nicely.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, chuck roast or short ribs can also work well in this recipe, though cooking times may vary.
Can I make this dish ahead of time?
Absolutely! This dish often tastes even better the next day after the flavors have melded together.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Traditional Braised Beef and Cabbage Recipe Walkthrough

First, you'll want to preheat your oven to 325°F (163°C). This is your starting point for a slow, steady braise. In a large Dutch oven, place the brisket, then pour in the beef broth. Add the apple cider vinegar, whole grain mustard, bay leaf, black peppercorns, and minced garlic. Stir gently to combine these flavors. Bring the mixture to a gentle simmer over medium heat. Once it's bubbling softly, cover the pot and transfer it to the preheated oven.

Braise the brisket for about 2.5 hours. This is when the magic happens, as the beef becomes tender and absorbs all those wonderful flavors. After 2.5 hours, add the chopped carrots, potatoes, and onion to the pot. Cover and cook for another 30 minutes, letting the vegetables soften.

In the last 15 minutes of cooking, nestle the cabbage wedges among the other ingredients. Cover the pot again and let the cabbage cook until it's tender but retains a slight crunch. Just before serving, remember to remove the bay leaf. Slice the beef and serve it with the vegetables, generously spooning some of the broth over the top for added moisture and flavor.

Why You'll Love This Recipe

  • Perfect for make-ahead meals — flavors develop even better overnight.
  • Uses simple, wholesome ingredients that are easy to find.
  • One-pot meal means minimal cleanup.
  • Cozy and filling, yet refined enough for special occasions.

Ingredients

3 lbs beef brisket
1 large green cabbage, cut into wedges
4 large carrots, peeled and chopped
4 medium potatoes, peeled and quartered
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 tbsp apple cider vinegar
1 tbsp whole grain mustard
1 bay leaf
1 tsp black peppercorns
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven, place the brisket and add beef broth, apple cider vinegar, whole grain mustard, bay leaf, black peppercorns, and minced garlic.
3. Bring to a gentle simmer over medium heat, then cover and transfer to the oven.
4. Braise the brisket for approximately 2.5 hours.
5. Add the chopped carrots, potatoes, and onion into the pot, cover, and cook for an additional 30 minutes or until the vegetables are tender.
6. In the last 15 minutes, add the cabbage wedges, cover, and cook until the cabbage is tender yet still slightly crisp.
7. Remove the bay leaf and serve slices of beef alongside the vegetables, with some broth spooned over the top.

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