Corn Beef and Cabbage for a Tender & Savory St. Patrick’s Day dinner!!
NOTE: Corned beef often comes with a spice packet. For this version, I discard the packaged spices, and instead make my own blend for
a more flavorful, satisfying brisket.
PREP TIME 10 mins
COOK TIME 4 hrs
TOTAL TIME 4 hrs 10 mins
SERVINGS 6 servings
Ingredients
For the corned beef
1 flat-cut corned beef brisket (about 4 pounds)
1/4 teaspoon mustard seed
1/4 teaspoon coriander seed
1/8 teaspoon whole cloves
1/8 teaspoon whole peppercorns
2 to 3 bay leaves
1 large onion, peeled and quartered
6 Yukon gold potatoes (about 1 pound), halved, or quartered, if large
1 small head of cabbage (about 1 3/4 pounds), outer tough leaves removed and cut into 6 wedges
12 slender carrots (about 1 pound), peeled and left whole
2 teaspoons kosher salt
2 tablespoons chopped fresh parsley (for garnish)
Dijon or grainy mustard (for serving)
For the horseradish sauce (Optional)
1 cup sour cream
3 tablespoons whole milk
1 tablespoon lemon juice, or more, to taste
1 tablespoon prepared horseradish in brine, or more, to taste
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup chopped fresh parsley
Method
1. Preheat the oven:
Preheat the oven to 325oF.
Prepare the meat for braising:
Discard the spice packet that came with the beef. In a Dutch oven or other large, heavy-bottomed pot, place the brisket, mustard
seed, coriander seed, cloves, peppercorns, bay leaves, and onion quarters. Add enough cold water to just cover the meat.
Braise the meat:
Over medium heat on the stovetop, bring the water to a boil. Cover the pot and place in the oven for 3 1/2 hours, or until the beef is
very tender when pierced with a fork. Remove the meat from the broth with tongs and transfer it to a shallow baking dish or baking
sheet.
Brown the meat:
Increase the oven temperature to 425°F. Place the corned beef in the oven with a ladle of stock, and bake for 10 to 15 minutes, or
until the top browns. Transfer the meat to a cutting board, cover with foil to keep warm, and let rest while you cook the vegetables.
Turn off the oven.
Strain the stock, cook the vegetables, and slice the meat:
In a fine mesh strainer, strain the stock and return it to the pot. Add the salt. With a ladle, skim the fat that rises to the top. Bring it to
a boil.
Add the potatoes and adjust the heat to a simmer. Cook for 5 minutes. Add the cabbage wedges and carrots, cover and bring to a
simmer again. Cook for 15 to 20 minutes, or until the potatoes, carrots, and cabbage are tender.
Transfer them to a deep platter, cover with foil, and keep them warm in the turned-off oven.
Slice and serve the corned beef:
Slice the beef across the grain into 1/4-inch thick slices. Transfer them to the platter with the vegetables, and spoon a few ladles of
stock over the meat and vegetables. Sprinkle with chopped parsley. Serve with mustard and/or horseradish sauce.