Traditional Corned Beef and Cabbage

🕒 Prep: 15 min
🔥 Cook: 5 hours
🍽 Serves: 6
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1 Review

There's just something heartwarming about a pot of traditional Corned Beef and Cabbage simmering away on the stove. It's a dish steeped in history and perfect for cozy gatherings or a special family meal. Let's dive into this classic recipe that's sure to be a hit at your table!

Ingredients for Traditional Corned Beef and Cabbage

Corned beef brisket is the star of this dish, providing a tender and flavorful base. The carrots add a natural sweetness, balancing the savoriness of the beef. Red potatoes hold their shape well and absorb the delicious broth. Onion gives the dish depth and aroma, while cabbage contributes a mild, slightly peppery taste. A splash of beer enhances the broth's richness without overpowering it. Lastly, pickling spice infuses warmth and complexity into the simmering pot.

Tips & Tricks

  • Trim excess fat from the brisket to avoid a greasy broth.
  • Use a light beer to prevent overpowering the dish.
  • Let the beef rest before slicing to maintain juiciness.
  • If you prefer a thicker broth, mash a few potatoes right in the pot.

Serving Suggestions

This dish is a meal in itself, but a side of crusty bread can mop up the flavorful broth beautifully. For a touch of freshness, pair with a simple green salad dressed with a tangy vinaigrette.

Frequently Asked Questions

Can I use a slow cooker?
Yes, cook on low for 8-10 hours or on high for 4-5 hours.
Is it okay to make this dish in advance?
Absolutely, it often tastes better the day after as flavors meld together.
What if I don’t have pickling spice?
You can make your own with a mix of mustard seeds, coriander seeds, bay leaves, and peppercorns.

Traditional Corned Beef and Cabbage Recipe Walkthrough

Start by placing your corned beef brisket into a large pot. Add enough water to cover the meat by about an inch. Toss in the pickling spice, which is a medley of mustard seeds, coriander, bay leaves, and more — it’s like a little package of magic! Bring everything to a boil. Once boiling, reduce the heat so it just simmers. Cover the pot and let it bubble away for about 2.5 hours. This is when the beef gets tender and all those flavors start mingling.

After 2.5 hours, add in the carrots, potatoes, and onion. Cover the pot again and let it cook for another 30 minutes. This makes sure the veggies soak up all those lovely flavors. Now, it’s time for the cabbage. Nestle the wedges into the pot and allow everything to cook for an additional 15 to 20 minutes. You're looking for fork-tender veggies and beef that slices like butter.

Carefully remove the corned beef from the pot and let it rest for about 10 minutes. This rest period lets the juices redistribute, making each slice juicier. Slice the beef against the grain for the best texture. Plate up with the vegetables and enjoy!

Why You'll Love This Recipe

  • Simple to prepare yet full of flavor.
  • Uses everyday ingredients with a special twist.
  • Perfect for St. Patrick's Day or any comforting meal.
  • Hearty and satisfying without being heavy.
  • Offers a well-balanced mix of meat and veggies.

Ingredients

4 lbs corned beef brisket
3 carrots, peeled and cut into 2-inch pieces
10 small red potatoes, halved
1 onion, peeled and quartered
1 head of green cabbage, cored and cut into wedges
4 cups water
6 oz beer
1 tbsp pickling spice
Salt and pepper to taste

Step-by-step Instructions

1. Place the corned beef brisket into a large pot and add water to cover it by 1 inch.
2. Add the pickling spice and bring to a boil. Reduce heat to a simmer and cover, cooking for approximately 2.5 hours.
3. Add the carrots, potatoes, and onion, covering again and cooking for an additional 30 minutes.
4. Add the cabbage wedges and cook for another 15-20 minutes, or until all vegetables are tender and meat is fork-tender.
5. Remove the corned beef, let it rest for 10 minutes, then slice against the grain. Serve with the vegetables.

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