Savory Corned Beef and Cabbage: Tender Traditional Delight
Enjoy the warm flavors of corned beef with this comforting traditional recipe.
Equipment
- - Dutch oven
Ingredients
For the Meat
- 4 pounds corned beef brisket
- 2 bottles stout beer or beef broth for non-alcoholic option
For the Seasoning
- 2 sticks cinnamon or 1 teaspoon of ground cinnamon
- 4 cloves garlic whole
- 3 leaves bay leaves
- 1 teaspoon dried ancho chili pepper or red pepper flakes, optional
For the Vegetables
- 1 pound small red potatoes or Yukon Gold potatoes
- 4 medium carrots
- 1 head green cabbage or Savoy cabbage for different texture
For Serving
- 1 tablespoon whole grain mustard or Dijon mustard, optional
Instructions
Cooking Directions
- Place the corned beef brisket and seasoning packet into a large Dutch oven. Pour in stout beer and water to cover the beef.
- Add cinnamon sticks, garlic cloves, bay leaves, and optional chili pepper.
- Bring to a simmer over medium-high heat, then reduce to low. Cover and let it cook for 4 to 5½ hours until tender.
- Remove the beef, then add potatoes and carrots to the cooking liquid. Simmer for about 20 minutes until starting to soften.
- Add cabbage and cook until all vegetables are tender, about 10 minutes.
- Slice the corned beef against the grain and serve with the vegetables and mustard.
Notes
Optional: Garnish with fresh parsley for color. Recommended to store leftover meat separately from vegetables.