Corned Beef And Cabbage
Ingredients
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- 3 pounds corned beef brisket – rinsed
- 1 count onion – quartered
- 2 ribs celery – halved
- 4 cloves garlic – lightly crushed
- 2 leaves bay leaf
- 1 1/2 tbsp pickling spice
- 12 cups water
- 2 pounds red potatoes – halved (~10.5 small red potatos)
- 4 count carrots – cut into 2-inch pieces
- 1 head green cabbage – cored and cut into 6–8 wedges
- parsley – chopped (for serving)
- dijon mustard – for serving
- prepared horseradish – for serving
Instructions
1. Rinse the corned beef brisket under cold water to remove excess surface brine and spices.
2. Place the brisket in a large heavy pot and add the onion, celery, garlic, bay leaves, and pickling spice. Pour in the water—add more as needed so the meat is just covered by about 1 inch.
3. Bring to a gentle simmer over medium heat, then reduce to low, partially cover, and cook at a bare simmer until the brisket is fork-tender, 2.5–3 hours. Skim any foam and add hot water as needed to keep the meat submerged.
4. Transfer the brisket to a platter, tent loosely with foil, and rest 15–20 minutes to keep moist while you cook the vegetables.
5. Return the pot to a simmer. Add the red potatoes and carrots and cook until nearly tender, 15–20 minutes.
6. Add the cabbage wedges, submerging them in the broth, and simmer until the vegetables are tender but not falling apart, 10–15 minutes.
7. Slice the rested brisket against the grain into 0.25-inch-thick slices. Arrange the meat and vegetables on a warm platter and ladle a little hot cooking broth over the top.
8. Scatter with parsley and serve immediately with Dijon mustard and prepared horseradish.
Corned beef and cabbage is an Irish-American staple, particularly associated with St. Patrick’s Day in the United States. While Ireland’s traditional pairing was bacon (salted pork) and cabbage, Irish immigrants in American cities adapted the dish using affordable corned beef, often purchased from Jewish delis. Simmered gently with aromatic spices, and served alongside potatoes and carrots, it’s a comforting, brothy meal that celebrates thrift and community.
The dish centers on a salt-cured beef brisket that is cooked low and slow until tender, then sliced against the grain. Vegetables are cooked in the same savory broth to absorb its flavor without turning mushy. Served with mustard or horseradish, it balances rich, salty beef with sweet cabbage and earthy potatoes for a complete one-pot supper.