Savory Corned Beef and Cabbage: Comfort Food in Minutes
This comforting corned beef and cabbage recipe is perfect for St. Patrick’s Day or any chilly evening, featuring tender beef and vibrant vegetables.
Equipment
- - Large pot
Ingredients
For the Beef
- 3 pounds Corned Beef Brisket Choose a 2-3 pound piece for best results.
For the Aromatics
- 1 large Onion Quarter it for even cooking.
- 4 cloves Garlic Minced.
- 2 Bay Leaves Remove before serving!
- 1 tsp Black Peppercorns Whole.
- 0.5 tsp Mustard Seeds Optional.
- 0.5 tsp Coriander Seeds Optional.
- 4 Whole Cloves Impart a gradual warmth.
For the Vegetables
- 1 head Cabbage Cut into wedges.
- 3 medium Potatoes Peeled and quartered.
- 3 medium Carrots Cut thick slices.
Seasoning and Serving
- Salt and Pepper To taste.
- Mustard or Horseradish For serving.
Instructions
Steps
- Start by placing the corned beef brisket in a large pot. Add enough water to fully cover the meat.
- Toss in the quartered onion, minced garlic, bay leaves, black peppercorns, mustard seeds, coriander seeds, and whole cloves. Season with salt and pepper, and stir to combine.
- Bring the pot to a boil, then lower the heat to let it simmer gently. Cover the pot and cook for about 2 to 2½ hours, or until the beef is fork-tender.
- Carefully add the peeled and quartered potatoes and thick carrot slices into the pot. Allow them to cook for an additional 10-15 minutes until they are softened.
- Lay the cabbage wedges on top of the meat and vegetables. Cover and cook for another 15-20 minutes until the cabbage is tender yet still holds its shape.
- Remove the beef and vegetables from the pot and let them rest for a few minutes. Slice the corned beef against the grain for the best texture.
- Serve alongside the vibrant vegetables, and offer mustard or horseradish for an extra zing!
Notes
Opt to garnish with fresh parsley before serving if desired.