Chef John’s Corned Beef and Cabbage Recipe
Introduction
Corned beef and cabbage is a classic Irish-American dish perfect for a comforting meal, especially around St. Patrick’s Day. This recipe slow-cooks a tender corned beef brisket with hearty vegetables, creating a flavorful and satisfying dinner.
Ingredients
- 1 (4 pound) corned beef brisket with spice packet
- 3 quarts water
- 1 onion, quartered
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into 2-inch pieces
- 1 teaspoon salt
- 2 pounds red potatoes, halved
- 1 small head cabbage, cut into eighths
Instructions
- Step 1: Combine the corned beef, spice packet, water, onion, carrots, celery, and salt in a large pot or Dutch oven. Bring to a simmer and skim off any foam that rises to the surface.
- Step 2: Cover the pot, reduce heat to low, and simmer until the meat is almost fork-tender, about 3 hours.
- Step 3: Add the halved potatoes to the pot and simmer, uncovered, until the potatoes are almost tender, about 30 minutes.
- Step 4: Place the cabbage on top of and around the meat. Cover the pot again and simmer until the cabbage is tender, about 20 to 30 minutes more.
- Step 5: Remove the meat to a cutting board and let it rest for 10 to 15 minutes. Slice the meat across the grain and serve in bowls with the vegetables and broth ladled over the top.
Tips & Variations
- For extra flavor, add a bottle of beer to the simmering liquid for a richer broth.
- Use different types of potatoes, like Yukon Gold, for a creamier texture.
- Try adding extra pickling spices or mustard seeds for a more pronounced spice profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the meat and vegetables in a covered pot over low heat or in the microwave, adding a splash of broth to keep them moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe in a slow cooker?
Yes, you can. Place all ingredients except cabbage and potatoes in the slow cooker and cook on low for 8 to 10 hours. Add potatoes halfway through, then add cabbage during the last 30 minutes.
Is corned beef salty?
Corned beef can be salty due to the brining process. Rinsing the meat before cooking and skimming foam helps reduce excess salt, but adjust salt in your vegetables accordingly.
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Chef John’s Corned Beef and Cabbage Recipe
- Total Time: 4 hrs 15 mins
- Yield: 8 servings 1x
Description
This authentic Irish recipe for Corned Beef and Cabbage features a tender, slow-braised corned beef brisket cooked in a flavorful broth with hearty vegetables including carrots, celery, potatoes, and cabbage. Perfect for St. Patrick’s Day or any comforting meal, this dish combines traditional spices and simple slow simmering for a delicious, home-cooked Irish classic.
Ingredients
Meat and Broth
- 1 (4 pound) corned beef brisket with spice packet
- 3 quarts water
- 1 teaspoon salt
Vegetables
- 1 onion, quartered
- 3 carrots, cut into large chunks
- 3 stalks celery, cut into 2-inch pieces
- 2 pounds red potatoes, halved
- 1 small head cabbage, cut into eighths
Instructions
- Prepare the Broth: Combine the corned beef along with the spice packet, water, quartered onion, carrots, celery, and salt in a large pot or Dutch oven. Bring the mixture to a gentle simmer while skimming off any foam that forms on the surface to keep the broth clear and clean.
- Simmer the Beef: Cover the pot, reduce the heat to low, and allow the meat to simmer slowly until it becomes almost fork-tender. This process will take about 3 hours and allows the flavors to deepen and the brisket to become tender.
- Cook the Potatoes: Add the halved red potatoes to the pot and continue to simmer uncovered until the potatoes are nearly tender, which will take approximately 30 minutes. This step ensures the potatoes absorb the broth flavors while cooking through.
- Add the Cabbage: Arrange the cabbage pieces on and around the meat in the pot. Cover again and simmer until the cabbage is tender, which usually takes between 20 to 30 minutes. The cabbage will soak up the savory broth and become deliciously soft.
- Rest and Serve: Remove the corned beef to a cutting board and let it rest for 10 to 15 minutes to redistribute the juices. Slice the beef across the grain for maximum tenderness. Serve in bowls with the cooked vegetables and ladle the flavorful broth over the top for a comforting meal.
Notes
- Skimming the foam during simmering helps clarify the broth and improves flavor.
- Slicing the beef across the grain ensures tenderness and easier eating.
- Adding beer or extra pickling spices can add more depth if desired.
- Leftovers can be used for corned beef hash or sandwiches.
- Prep Time: 15 mins
- Cook Time: 3 hrs 50 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Keywords: Corned beef, cabbage, Irish recipe, St. Patrick’s Day, slow-braised, brisket, traditional Irish dinner
